Unicook Pizza Stone, Heavy Duty Cordierite Pizza Pan for Oven and Grill, Thermal Shock Resistant Baking Stone for Bread, 15 X 12 Inch Rectangular, 6.8 lbs

Awesome! You should! It’s super easy. The dough guy’s calculator and videos make it so easy. Only real big tip I can suggest is use semolina flour on the peel for maximum pizza slide. I’m just using a very standard pizza stone that’s sized 15x12. The only reason I bought a bigger one was because I also use it for bread. Here’s the link though. https://a.co/d/0h5Nnynf Good luck!