Sure thing Abby! I recommend dusting the bottom of the dough with a coarse flour like semolina or cornmeal, this way the dough will have lots of travel once it begins resting on the peel/stone.

Many times, when pizza doughs are still sticking to the stone, it could be because the dough is not baked fully. As the dough bakes more moisture evaporates out of it and the moisture is the real reason that dough sticks to surfaces. If the dough is still sticking to the pizza stone when the timer elapses, that means the dough is telling you that it still needs little more time in the oven! If the top is getting too dark, you can lower the heat or shield it with aluminum foil or a sheet tray resting on the rack above it. Lastly, make sure your stone is nice and hot before loading your pizza. I preheat mine for an hour! Happy baking!

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