As per a recent question of mine I intend to use the underside of an old granite chopping board as a makeshift pizza stone, once I've finishing testing that it won't break due to thermal shock..
Do I need to do/know anything in particular for this to be successful?
Does the stone need seasoning, and if so how would I go about doing so?
Also, if I'm having a lazy day, will a pizza stone work well with a shop-bought frozen/refrigerated pizza?
Or it is strictly for those that I have freshly made?