If you preheat the Stone and send the pizza off a wooden peal (which will take some practice, granted), the dough will start to crisp right away and it shouldn’t be stuck at all when you go to turn it in a few minutes. You don’t even need oil. Cooking cold pizza from a cold stone though, that makes sticking much more likely. Also like that other guy said, use a little bit of cornmeal and flour under the pie, or I hear you can use semolina flour, which is courser apparently.
Pizza. Every time I’ve tried it’s stuck to the stone and when I just got something to cook it was no better than the local place.
Hotter oven
Drier dough
Thinner crust
Less sauce/ toppings
Flour the pizza spatula
did u add corn meal
If you preheat the Stone and send the pizza off a wooden peal (which will take some practice, granted), the dough will start to crisp right away and it shouldn’t be stuck at all when you go to turn it in a few minutes. You don’t even need oil. Cooking cold pizza from a cold stone though, that makes sticking much more likely. Also like that other guy said, use a little bit of cornmeal and flour under the pie, or I hear you can use semolina flour, which is courser apparently.
Try shaping and topping the pizza on parchment paper. After being on the hot stone for ~3 mins, you can just slide the paper out from under the pizza.