porous so the base won't "go soggy" - then it says it "absorbs oil from cooking" - so this will block any pores there are! I've never used a stone, and never made a "soggy" pizza.
Complimenti, but overall the porous stone does work better and it doesn't clog. I can't imagine the length of time it would take for the stone to be completely filled with oil, and I suppose a lot of it vaporizes. Pizza ovens, the real ones, have stone or very thick tile floors and the pizza is slid right onto it. The heated stone starts the base cooking before the top and shocks the base into a rise unlike that you get other ways. Great pizza has enormous bubbles that come up in the center, and if you don't think it's better, then more for me! My first Italian wood oven pizza was such a revelation I could never really like the loaded and comparatively soggy foreign pizza again. It doesn't mean your pizza is wet and gluey, just that it isn't bubbly and stretchy and crisp center bottom like the real thing. I can't do it in my home oven, either, and I have been getting help from a pizzaiola in town for 5 years. I read an article by Jeffrey Steingarten that claimed the stone did build up heat without releasing it and was hotter. He used a thermometer gun and found temps as high as 1700¡ F inside Italian pizza and bread ovens!
