I own a very large, thick, and durable pizza stone made by Pizzacraft. It can be used in the kitchen oven or on your BBQ grill, not that my BBQ grill is large enough for my pizza stone but smaller sizes are available. This makes it very versatile if you need to use it for baking on your BBQ grill if you have to.
I will never buy a cheap or thin pizza stone again, they always end up cracking even under proper use. They just are not worth it. After going through a few cheap stones you would have saved money just getting a thick premium pizza stone.
Instead of using pizza peel and the cornmeal process to place the pizza on the stone, I use parchment paper and a flat edged cookie sheet. I roll out the dough on parchment paper that has been lightly oiled with olive oil, let it rise, top the pizza, slide the cookie sheet under the parchment paper, transfer it to the oven and slide the parchment paper with pizza off the cookie sheet onto the hot pizza stone, bake pizza, and finally slide the cookie sheet under the parchment paper to remove the pizza from the stone. This process works like a dream for me, anyone else use parchment paper for their pizza baking?
I have also seen a few steel pizza stones that look like they could a great option as well. They are said to be virtually indestructible and can double as a stove top grill or be used on the BBQ grill as well. I would love to try one, have any of you had experiences with a Baking Steel?