Also referred to as a pizza stone. Unglazed ceramic, clay, or stone tiles that allows for high temperature and dry heat, which is necessary for crisp crusts when making breads and pizzas. A stone can be placed in the oven (and kept there when not in use) where it retains heat and makes an ideal surface for baking breads. A baking stone is invaluable for getting the "perfect" crust and it can also help your oven to run more efficiently because of its heat retaining properties. They should only be washed with clear, plain water, as these stones are actually molded sand, which is tightly compacted under high pressure. Like sand on the beach, they will suck in any liquid exposed to the surface.
A large, flat stone used for baking breads, pastries or pizza and giving them a golden, crispy crust. Like cast-iron cookware, baking stones should be seasoned with oil before use, and they will develop a darker color over time. Clean baking stones with warm water and a plastic scraper rather than soap, as soap can be absorbed into the surface and may impart an undesirable flavor to foods.
Also known as and referred to as a pizza stone. They come in popular pizza kits. It can be a ceramic tile, or a ceramic slab, usually 1/2 inch up to 1 inch thick, round or square in shape. Free-form loaves can be baked directly on it. A baking stone holds the oven heat very well. Normally it's preheated with the oven, before the risen loaf of bread is placed on it for baking. Follow the manufacturer's directions.