Can't think you would need 2 unless you have 2 ovens...
I have one that's 15 inches square......no sides and I like it a lot!
The one linked looks like a good buy to me!
Linda C

Here is a link that might be useful: oven stone

In a post awhile ago someone talked about not only using one under a pie to get a nice crust without feeling the need to blind bake but also putting one on a rack over the pie. So, I thought maybe I'd get two, but when used for the baking/heating purpose it doesnt matter what style/shape it is so I wondered which two would give me most versatility for actually using for cooking down the road. I thought about just buying a floor tile to use but....I'm not sure I trust what other weird chemicals might out gas from that.

I have both 14x17 and 13 round......I rarely use the round even when making pizza..I find it a little too challanging to land a 13 inch pie on a 13 inch stone.If I were buying 2 I would do 2 the same. It does improve crust on bread one top one bottom.

Mary:
That was in a Lucy's Post and a lot of others.

She used a Stone over also, to get a better Crust.

I know some don't like me saying to do a Search but if you don't get the answers you want,
Try Searching " Baking Stones " There was a lot of discussion on this.
For air circulation and thickness, also.
I would do this for you but don't have the time now.

I'll check back later to see how you made out.

Lou

If you enter "baking stones" into search you will find several pages of posts to look through.
Much easier to post your question here, most of us are glad to provide answers.
As for 2 stones in the oven, you gan get much the same results by putting your stone on a higher rack and baking your bread neared the top of the oven, thereby effectivly making the oven smaller.
A larger stone is easier to "plop" your bread or pizza onto, but harder to lift and store when you want to.
Linda C

I did a search on both pizza and baking stone. Baking stone had 5 pages of results. Pizza 2. I did not read through every one, they ranged from titles about cornbread to all sorts of things, but skimmed some of the ones that seemed promising. Didn't see that many specific's. Maybe someday when i get time I'll read them all and cut and paste all the mentions into one definative faq like thread. Meanwhile.

So....general shape is decided. I don't think I want to go too big. King Arthur's website has one they claim was best rated by Cooks but it almost fills the oven. I'm a little worried that it would block air flow/heat. And I'm of an age where weight is becoming an issue - thanks for the reminder.
Pampered Chef's large was a couple of inches smaller than KA's.

But - do you guys see a need for one with sides? I.e. a low sided lasagna type pan? Does that really have some advantage over glass? It seems like it would be better to have two different ones but then again I don't know what I would use the one with sides for.

And in my search I didn't see any particular brand names. PC is the only one I know, their stone products seem to be the favorite PC product out there but I saw in one post someone saying they have other companies make their stuff and change ever few years.

Mary, I have Pampered Chef stones.

I have 2 large bar pans. I use these almost weekly. I bake bacon in them, bake cookies and bars in them. They are my baking "sheets" if you will. I also have the large round pizza stone..which I RARELY use. I used to have the rectangle stone. It finally cracked in half, so it's in the tortoises outdoor pen..lol~it was past warranty time. I never replaced it though, because I use the bar pans so much.

So as far as using the stones for something more than a "brick" oven affect..(which I don't) But I do bake bread on them, but not preheated.
I can't live with out my large bar pans.

Linda- sorry but baking (or in my case making pizza) on the top rack closest to the roof of the oven doesn't yield anything close to the results of making pizza on a stone, with a stone on the rack directly above it. Both stones are pre-heated along with the oven, the top stone radiates the heat down directly onto the pizza that's maybe an inch or two beneath it. There's no comparisonin the results.

Mary- Lucy's post (lucyny) was titled something like "baking a pizza with two baking stones" if you feel like searching, and included pictures but I'll tell you that it has made a radical difference in how crisp and delicious my pizza crusts have come out. I don't make them any other way, now, and if I need to do an oven full I'll use the Fiesta pizza trays to do them on to try to mimic the effect of hot stone on top of hot stone. Here's the kicker- I currently only have 1 stone & have been baking my pizza on a cast iron pizza pan with the hot stone on the rack above. The stone on top makes a LOT of difference.

I would buy one of the rectangles, no sides, for the versatility. More cookies sheet like for things like stromboli or french bread. I use my Fiesta bakers or the Le Creuset stoneware if I need something clay-ey with sides.

Both the pizza stone & the cast iron pan live in the oven until they're needed (at which time I'm pulling everything out of the oven, anyway).

Hope this helps some.

Nina

Nina:
Thanks! That saves me some time Searching.
I don't know if the Top Stone radiates the heat down, or
Controls the heat, from cooking the top too fast.

I still Bake mine in the pan and finish on the Stone if the bottom hasn't browned enough.
I do both ways.

Must be lucky ! I get the same results.Or, maybe I know what to look for, after 58 years.

Mary:
I don't know about you Young girls, always complaining! LOL
( weight is an Issue ? )

If you live near a Tile outlet, you may be able to buy , 4 ten inch Quarry tiles.
If they have a little chip, you can buy them as seconds,
very cheap.( 3/4 in. thick )

They are lighter and easier to handle.

Try to keep a 2 inch space, all around for air circulation.

Although , we don't mind answering Questions, nobody sees
my point of view.

Supposed some of the members " who know " the answer's, are not around ?

And they were answered before by " These members" ,
Why not use the " Search " box,
To retrieve them, instead of losing them.
I think that's what it is there for, to find answers.
And I also do a combination of both ways, ASK and SEARCH.
Works for me!!!

Mary : Ask me a Question any time. Or even send an E Mail.
Hope we are helping you .

Lou