Do pizza stones really work?

Chef's answer
These heat sources cook too slow, making soggy dough pizzas that are no better than some cardboard crust takeout. A pizza stone changes the game by acting as a point high heat transfer in an oven or on the grill. ... Using a pizza stone will ultimately give you faster cook times and far better crust.
Frequently asked Questions 🎓
Cover the kettle with its lid and steam over low heat for about 5 to 10 minutes. Take off heat just as the clams open.
Little Neck: The smallest size of clam, amounting to 7-10 clams per pound. Cherry Stone: A little larger, you'll get 6-10 cherry stone clams per pound. Top Neck: These are sometimes also labeled as count neck clams, and they equal roughly 4 clams per pound.
Once a stone crab loses a claw or other appendage it takes several molts to fully regenerate the lost appendage or claw (Figure 8). Each time a crab molts it has the ability to regenerate the lost appendage. ... After three molts (three years in adult crabs) a claw can regain 95 percent of its original size..
Pans are easy to clean and store. Stones are brushed or wiped clean and put away. If you drop a stone, it will break. In summer, with a stone, you'll introduce a little more heat in the kitchen since the oven is on longer and the stone takes a while to cool.
Many pizza stone owners keep them in the oven all the time, even when they're not in use. Doing so can ensure that it never experiences rapid temperature changes. Another benefit of keeping your stone in the oven is the equalization of the heat of the oven, reducing hot spots that cause your food to cook too fast..
This is totally contradictory to what most pizza authorities recommend: putting the stone on the bottom rack (or even the floor of the oven) in order to maximize the amount of heat it absorbs.
1/2 to 1 inchHow Thick Should a Pizza Stone Be? The short answer is as thick as possible. The thicker the pizza stone is, the more heat it's going to retain, and the better the heat distribution will be. Typically, a thick pizza stone is 1/2 to 1 inch thick..
A few more cooking questions 📍