Hi, yes, I did spray the pan before adding the 2 Tbsp of oil. Quite a bit, actually. I can try it without the stone this second time (I tried it without the stone the first time, by the way, which is when it stuck like glue...although that time I didn't spray oil the pan). Like I said though, I'm pessimistic about the chances, since it went from not sticking at all when I pressed the dough out into the pan, to partially sticking after the 10-minute bake this last time I tried it. The only thing I can think of is that it's not a non-stick pan; it's a regular silver aluminum pizza pan that I got at a restaurant supply store in New York for baking pizza. But, then again, I've used it with other GF pizza dough recipes where it has performed fine, no sticking at all. Anyway, I'll give this recipe another shot and report back, since it really did turn out quite delicious. Thanks for getting back - try baking all the way in the pan, without using the stone. I use just plain aluminum pans (not non-stick); and I really do think the issue is not baking fully on the pan. Let us know, OK? PJH

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