I would like to purchase a baking stone. I am justifying this due to the abundant baking books I have and my desire for freshly baked bread. I am uncertain what type/brand would be sufficient for my needs. I have an electric oven, I don't know if this makes a difference or not. I do anticipate making pizza every now and again. But baking breads and other savory items are what I will be doing most of all. I appreciate any suggestions. Thanks!
You can get a nice baking stone via catalog/ internet from King Arthur, Chefs catalog among others, or in stores at Bed Bath and Beyond. I purchased my current stone at a Pampered Chef party.
You can also buy terra cotta tiles at a home supply store, and place them on a 1/2 sheet pan.
They work fine in both gas or electric ovens.
I bought a 12" square marble floor tile from Home Depot, which works well for my needs, though it's obviously too small for a large pizza. It's lasted longer than the ceramic baking stone that I paid much more for, and which cracked when I heated it up too fast or too hot or something.
I own a nice baking stone, but prefer to use a rack full of half-thickness fire bricks. They take a lot longer to heat up, but they also hold the heat better, so the results are closer to what you get from a brick oven. They're porous, so crusts come out right, and they don't deteriorate and crack like quarry tile.
I have an inexpensive round unglazed pizza stone, and it works great for baking bread. I can fit three medium loaves of ciabatta (say, 12 by 6), and it gives a great, crispy crust result.