Denise: I roll out the dough on a floured counter, then transfer it to a cornmeal dusted cookie sheet. Then I build the pizza. I precook the onions, peppers, sausage, mushrooms, etc on the grill while the stone is warming. That eliminates some unwanted moisture. The prepared pizza will slide right onto the cornmeal dusted 400 degree stone. About 25 minutes later you have an outrageous pizza. 500 sounds way too high. I guess that I should note that I like more of a Sicilian pizza crust. I use basic white bread dough to achieve my thick crust pizza. I get two pizzas per batch of dough. Perhaps the bread dough is less sticky and easier to handle? Anyway, that is the hookup for us.

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