I've read there's an old saying: There are stones that crack, and stones that have yet to crack, because all stone's crack. I don't know if that's true or not.
I've been using an old Weber stone from the now defunct Red Sky Grilling Products for several years. It was designed for the 22.5"
Weber Kettle, but after I read about it cracking, I only use it in the kitchen oven where I can control the warm-up, recovery after cooking a pizza, and the cool down. I've had it for several years. No cracks yet.
For the Weber I now use a 14" CI pizza pan as a "stone" in my
Weber Kettle pizza attachment.
I use a 15" carbon steel paella pan in the
WSM, no stone or CI pan. Take out the water pan, all vents full open, two full chimneys of hot RO Briquettes. I oil the paella pan really well, work the dough with my hands outside the pan, drape the dough in the pan, build the pizza, and in the
WSM it goes. Takes 10-15 minutes compared to the
Weber Kettle attachment, but works really well. You could probably do the same thing with any pizza pan.