My recipe says to preheat the pizza stone in the oven for 45 minutes. So, how do I get the dough onto it if the stone is blazing hot? Can I put it on a baking sheet or cutting board dusted with cornmeal and try slipping it off onto the stone that way?
Get the recipes and features that have us talking, plus first dibs on events and limited-batch products.
(Oh, and $10 off your order of $50 or more in the Food52 Shop, too.)