The recipe calls for a pizza stone and a Romertopf French Bread Baker. I have no clue what a bread baker is, but the recipe made it seem like its just a heavy stone that weighs down the bread. Since I didn't have one, I decided to use an iron skillet in its place.
I think the skillet was a little too heavy (looking at pictures online of Stirato, they don't seem nearly as flat as mine) but mine are still delicious!
(My Bread by Jim Lahey. Stirato, page 79.)