I have a pizza stone but am never able to get the pizza onto it when the over is ready. I've tried using a cutting board and a rimless baking sheet with plenty of flour underneath and still it always gets stuck. Any suggestions? Also what temp is ideal for getting a good crispy bottom crust?
Sign up for our useful, inspired emails and we'll
give you everything you need to eat and live better -- including
recipes, how-tos, and exclusives and great gift ideas from
Provisions, our kitchen and home shop.