Hi Rom, we call for this first par-bake in many of our pizza recipes as we find that it helps to thoroughly bake the crust without over-baking the toppings. This is especially true for thicker crusts like this one. Whether or not you choose to use this technique, we recommend baking your pizza on parchment paper, which can easily be moved on and off the stone. We also really like using the back of a cookie sheet as a makeshift pizza peel...it's easy to slide the parchment-lined pizza off of it and onto the stone, and then from the stone back onto the cookie sheet to top, and so on. We'd also recommend caution and oven mitts when moving the pizza around the hot stone, even if you don't plan to touch the stone itself. Hope this all helps to make for happy and safe pizza baking! Mollie@KAF

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