I often like to skip the parchment paper and put the pizza directly on the stone, because one of the benefits of the hot stone is that it wicks away moisture, and it can't do that through the parchment paper. It's a minor thing, but sometimes it makes a difference to me. (Not always. :-) ) But I'm surprised you didn't mention one of my all-time favorite pizza tips: if you don't want to use parchment paper, don't dust your peel with cornmeal to keep the crust from sticking. Dust it with semolina! The grains are just as hard and round, and it does exactly the same job, with one major difference: cornmeal burns in the oven. Semolina does not. It works great! Try it sometime. Matt you are so correct. Semolina is the correct flour to use for dusting your peel. Thank you for the reminder! Joan@bakershotline

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