Reply #2: I use a preheated stone + a pizza peel to get it on the stone [View All]

[cmf]

What I do is place a piece of parchment paper on a pizza peel. Then I roll out my dough and place it on the paper. I put the toppings on the dough and leave it to rise. While the pizza is rising, I move my pizza stone to the top rack of the oven and preheat the oven to 450. When the oven is ready, I slide the pie (paper and all) onto the stone. The pizza is usually done within 12 minutes. When it's ready, I use some metal tongs to help get the pizza back on the peel. The parchment is great because it makes the pizza so easy to slide without having to use cornmeal or a bunch of flour.

My recipe uses 2 cups flour, 5 fl oz water, 1 tbsp olive oil, 1 tsp salt, 1/2 tsp sugar, 1/2 tsp bread machine yeast (I make my dough in a machine). This makes either a thicker crust 12 inch, or a really big thin crust pizza. You could probably use half the dough to make a thin crust 12 inch and freeze the rest for later.