Originally Posted by Yellowhair42
Just playing devil's advocate here but do you really think at 400 degrees or above that anything will absorb into a stone?
Think microscopically, it isn't like water pools and sinks in but yes, the difference is the water molecules vibrate between the pizza base and metal and they don't on stone...or in real pizza ovens.
That's what the food scientists tell us.
Pizza is great either way, this isn't about being wrong to use metal, just what is the best choice when choosing for the OP.