Recipe(tried): Bread (Oven) Baking Stones

Jill, I have searched for YEARS, literally, for a larger stone and never found one. I then read something in a cooking magazine that has a test kitchen for food, appliances, equipment, etc. They did a testing on oven stones. One of their complaints was also the size. The end result is what I did.

If you can find a marble or tile company, a brickyard, or even some nurseries, who sell (unglazed) quarry tiles. Measure your oven, the size you want the tile to be (leaving space around sides for air circulation) and take it with you. Just be sure to ask if the tile you are getting will be safe to use in the oven. You can get a 36 x 24 tile for under $10. A far cry for what you pay for a 10 inch round tile or a 12 x 18 square, which can cost from $25 upwards.

Don't know if this will help, but it has worked for us. I still look just out of curiosity but have yet to see a larger stone out there. We use our stone almost daily and have had no problems with it. It never leves the oven. If food spills over on it, we just scrape off what we can and the next time the oven is on, the heat will bake it off. Just clean off with a kitchen scrub brush. Never use soap or any other type of cleaning agent on the stone.