First, unlike most of the pizza stones, the Emile Henry stone is glazed. The point of using stone or ceramic instead of metal is that the stone absorbs moisture from the dough, resulting in a crisper crust. So, glazing sounds like a bad idea, right?
According to packaging description, the glaze is "micro-crazed" which sounds a lot like my mental health some days, but it actually means that the glaze has teeny cracks. I'll take their word for it, since my electron microscope is in the wash. Another benefit of the glaze is that grease and sauce aren't absorbed by the stone, so it's easier to clean. And it's dishwasher safe, if you're so inclined.