Pizza stones, also called baking stones, consist of heavy, porous stone which evenly browns and crisps the crusts of bread and pizza. The tiny holes in the stone absorb excess moisture, preventing the crust from becoming soggy during baking. Unglazed tiles have the same texture and are a cheaper alternative to pricey pizza stones. They are made of the same material and are used in the same way. When purchasing your tile, be sure that you purchase unglazed quarry tile at least 1 inch thick for better cooking.
Place the unglazed tile onto the floor of a cold gas oven. Move the tile so it does not block any of the vents. Set the tile onto the lowest possible rack of an electric oven.
Preheat the oven with the tile inside. The tile will make the oven heat more slowly, but it will also even out hot and cold spots in your oven, which result in partially burnt pizza crust.
Place the prepared pizza onto a baking tray or upside down baking tray lightly dusted with cornmeal. Slide the prepared pizza directly onto the stone from the baking tray and cook according to your recipe.
Leave the stone in the oven to cool completely after cooking before rinsing with water.
Do not use soap, which gets into the pores of the tile and taints the next food cooked on the stone.