Yeah I agree but in my case the dough doesn’t have any oil in it so it is a bit different than most pizza crusts. I’m away from my home from a year so didn’t bother to bring my pizza stone because for me it isn’t a huge difference. Most bread I cook is chapati on a tawa so I’d use the stones at most once a month and it didn’t make the cut for things that could fit for the move haha. If I were going to buy something while I’m here though before I got another pizza stone I’d just get a heavier sheet pan made of pure steel.