Stretch an edge of the dough over the lip at the end of the paddle. When putting the pizza into the oven, touch this dough edge to the stone first.
It should stick to the stone and allow you to carefully slide the paddle out and leave the pizza behind. (Don’t worry; it takes a little practice to yield pretty pizzas.)
Without a paddle to build on, it’s challenging to move the pie to the hot stone from whatever surface you’ve built it on.
WHAT ELSE TO DO WITH A PIZZA STONE
Beyond making a pie from scratch, a pizza stone is perfect for getting any number of dough-related items especially toasty and delicious; just think of the idea pizza, and apply that to:
Canapés: Small appetizers like crackers and crostinis can get soggy if they sit with toppings longer than intended. A quick trip into a 350°F oven on a pizza stone will bring them back to life, strengthening the base and rewarming the toppings. Make bubbly, mini tuna melts on brioche rounds; remove and plate with ease using a spatula.
Cookies: Picture your favorite chocolate chip (or other) cookie, hot from the oven, with a crispy bottom and a soft top, chocolate chips all gooey. A minute or two on a pizza stone will give you just that. Bonus: A crispy bottom stands up particularly well to a milk dunking!
Cold/Leftover Pizza: Never again use a microwave to reheat your pizza, and that overly chewy crust that stretches like taffy will become a thing of the past! Five minutes on a hot pizza stone will have your slice tasting like it did when it arrived at your front door or your table at the pizzeria.
Pastries: A danish, scone, or other sweet pastry will get hot without getting soggy if you put it on a pizza stone. Keep an eye on pastries with fillings or glazes, as they will conduct heat more quickly and need less time than you might think.
Sandwiches: Open faced or closed, a hot sando made (or simply finished) on a pizza stone is unmistakably the most delicious way to enjoy it. The bread will get as crispy as possible, helping strengthen it for wetter fillings and condiments. Starting a grilled cheese open faced on a pizza stone helps get the cheese brown and bubbly, adding another layer of flavor to the sandwich when you put your two halves together.