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  1. Hi all, I was just about to order an expensive baking stone for bread/cookies/pizza when I realized (DUH!!) that they are clay!! So I should be able to make one, right? I have a couple of questions: - What kind of clay??? I have low fire red, Laguna 55 cone 6 whitish, Laguna 66 cone 6 handbuilding clay, a cone 10 woodfire clay and I think I have a cone 10 B Mix with grog. - I'm still not good at making wide flat things, so can I use my roller to roll out clay and then cut it to the desired shape? - If my clays aren't good, where would I get an appropriate clay and what kind? Thank you in advance! Nancy -
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