I put my dough onto parchment paper and then slid that onto the stone. Came out beautiful and I did have my oven on 550 degrees. I just watched it carefully and adjusted the time a bit. Mine took 8 minutes for the first bake and it was very brown already and then 12 minutes with the toppings. Was perfect inside and out. I've made it in a metal 12" pan as well that I just put onto the stone and it still came out fine. Don't skip any steps or time. I used a thermal pen to make sure the water was 100 degrees for the yeast and timed it for 30 minutes. Beautiful bubbles just like your pictures. I used a big piece of plastic wrap to spread out the dough instead of using wet hands. The buttermilk powder was at my regular grocery store. I just never noticed it before. Adds a nice flavor. I've tried it with the buttermilk powder and with milk powder. We all like the flavor of the buttermilk best. Wow - thanks for this list of tips - it will help our other GF bakers make successful and delicious pizza. Happy Baking! Irene @ KAF

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