Whenever the subject of pizza baking stones comes up, people chime in with their favorites. But how many people have owned more than two—or maybe three—pizza stones? And how many have tested them with exactly the same recipe in the same oven baked for precisely the same amount of time? Over the course of 12 weeks, I tested a variety of baking surfaces with the same pizza recipe, photographed the results, judged the textures, and ate the pizzas.