Buying a Pizza Stone, your thoughts and recommendations please

[soverign21]

As the title says i'm thinking about buying a pizza stone but am clueless about where to start so thoughts and recommendations greatly appreciated please

TIA

Agree SkiingGardener - we usually heat the stone up for at least 30 mins at full blast. Transfer definitely needs a spot of expertise luck. Agree that fine semolina seems to help, also not loading the pizza too heavily.
The last couple of times we've dressed each pizza on a thin baking tray and put that on to the hot stone. The base isn't quite as crisp but you still get the woosh of heat underneath that gives a good rise.

What's the problem with wet bread dough?

Transferring it!

A really good french bread should be quite a wet dough. I have ended up with french splats rather than sticks in the past.

Still tasted nice though.