About 15 years ago when I started making Pizza at home on a regular basis I bought 6, 6" x 6" x 1/2" thick, unglazed quarry tiles. They cost about $1.50 at the time (probably as much as $2 by now) and I have been using them ever since. They are cheaper than a bread stone and they cover a greater area in the oven allowing you to bake multiple loaves of bread at a time. Also the rectangular shape is more efficient than the round.
I agree with Kyle that more is better and closer replicates and heat from the bricks in a commercial deck oven.
If you are going to use tile, avoid the thin ones which break easily and make sure they are unglazed.
Jock |