My faithful readers (thanks, Deb!) know that my two boys eat pizza like Joey Chestnut (downed 45 slices in 10 minutes).  They prefer the “foldy crust” pizza … what regular people call Joisey-style.

And, it seems as if the extra-large pie that we usually buy isn’t quite enough to, you know, fill their bottomless pits anymore.  I can hardly afford to keep those kids fed, and now I’m gonna have to buy two pies?  I don’t think so, dudes.  Time to learn to cook.

They’ll be up for it, I know.  Because they’ll get to throw dough in the air.  If I had a Flip Video camera, I’d show you the dough-throwing, but I don’t. Yet.

Here’s a pizza stone to help achieve that pizzeria-style crust that they so love.  Firebrick construction offers superior heat retention and distribution, and the smooth surface allows quick release of pizza or bread.  Recipe collection included.

Old Stone Oven 14-Inch by 16-Inch Baking Stone – $50