Others say...

"Very thin and light."
I haven't used it yet. But on first look, it's much thinner and lighter than I expected. I'll update later.

"AWESOME DEEP DISH PIZZA"
I've prided myself on my homemade pizza for years. It's something I take very seriously no matter if I am making my dough from scratch, or if time doesn't permit, using pre-made refridgerated dough. Now I've used all sorts of pizza pans to bake my pies from the round aluminum sheets, to the large round sheets with the holes in them, to the rectangular pans that pizzerias use for deep dish pizza. Bottom line is that none of them gave as true a pizzeria taste as when I used a baking stone. But if there's one drawback I had from using my stone is was my love of deep dish pizza. You could make some thick doughs on the stone, but ultimately you usually ended up with a very thick crust at the edges while the cheese, sauce, and other items all slid to the center of the pie.

With this round, deepdish edged stone you can make a true deep dish pizza because you can flatten out the entire pie just the way you want. You can leave it high at the edges or flatten it entirely. I like to make s chicago deep dish by layering the bottome with sausage or pepperoni before putting on a layer of cheese, then sauce, then one more layer of cheese and pepperoni on that. With this stone you can make a wonderful, layered pizza that you can never do on an ordinary pie pan or stone. Just marvelous!