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MY PIZZA STONE CRACKED!!!! It was just starting to get that nice, black “seriously, do you even wash this thing” look...and now it’s gone. :-(

Fortunately, it wasn’t the one I keep over at ManBerry’s that is solid black and perfect. But, I’m still sad I’m going to have to start all over again seasoning a new stone.

It’s now only about 2/3 the stone it once was, so I will probably keep it around for baking bread on, or just keep it in the oven for temp regulation purposes. But TRAGEDY!


I’m a little surprised it cracked, but it was totally my fault. I had it in the oven while it was preheating for pizza. But, instead of making pizza on the stone, I made it in the cast iron skillet and then just put that on top of the stone. The temperature difference must have just been too much.

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