I have used a stone for years and years. I just put it in the oven as it's heating up to 450°. This is when I cut up all the meat, grate cheese, etc. When I bring it out I set the stone on top of an oven mitt on my counter. I sprinkle the stone with alittle corn meal (never oil), put my dough (already stretched to the stone shape)onto the stone (yes it starts to cook bottem of dough, but won't burn or overcook..just firms it up) and then add my ingredients. (sauce, spices, grated mozzarella, mushrooms etc (If using bacon or any other greasy meat add that last. If you put it on before your cheese, your ingredients will slide off when removing from oven) I always end with a final sprinkling of mozzarella cheese and parmesan. Put it in your 450° oven for 15 mins. Very simple. It will never stick. The crust is always perfect. I also wash mine in dishwater that has had dishsoap added. It just rinses right off. Have never had it taste like soap...ever. Have used the same stone for over 20 years. Hope this helps. You can also bake bread, cookies etc on a stone too. Colleen