Curious why there's a recommendation in the book for square/rectangular pizza stones. Is there something particular about the shape? Also wondering if thickness makes a big difference. Seems like a thicker stone will do better with heat retention when sliding new pizzas in and moving them around. I have two round, 1/2 inch thick stones I've been using for years that are nearly black now from use and wondering what the difference will be in using my old stones vs looking for new ones.
I've been making pizza for years and am making a pretty good version, but the family and I are ready to take on the next level of pizza. Started with the book, upgrading the ingredients and technique, and starting to make my next equipment shopping list!