Do you have a stone oven? I don't. But I come close to mimicking its effect with a baking stone.

• Stone makes terrific, light-textured breads and pizzas with an incredible crackly-crunchy crust.
• Hot stone absorbs the oven's heat, then transfers it to bread, drawing moisture out through the crust and dispersing it.
• Keep it in the oven full-time; it’s great for all baking.
• 14" x 1/2".