Recipe: pizza and baking stones

I keep my baking stone in the oven about 98% of the time - really only taking it out if I'm broiling something - as I'm afraid it might break!

I try to preheat my stone (in the oven) for 30 - 40 minutes. I don't remove it to put the pizza (or bread or cookies or whatever on) as I have a rather large stone and it would be hard and probably unsafe to do. If you don't have a peel - you can use the bottom of a cookie or baking sheet - put some cornmeal on it - and hold it at a slight angle. Pull the oven rack out - and angle this pan (with pizza or whatever on it) and position it a bit into the stone and then sort of slide, shake to get it in. I usually use my free hand to help it along.

You can also use parchment paper - and then it slides beautifully ... the paper doesnt' burn and I often use it 2 - 3 times before replacing.

Enjoy!