First, make sure your stone is fully pre-heated. Most ovens will reach the right temperature in 15 minutes or so, but the stones take an additional 15-20 minutes beyond that. If you're using a grill, the same rule applies.
TIP: For the crispiest crust, slide the pizza directly onto the stone!
There's a few best practices we like to recommend:
- Use parchment paper. Parchment paper guarantees that the pizza will slide off your paddle, cookie sheet, or whatever you use to lift the pizza on to the stone, and it won't impact the crispiness.
- Make sure the bottom of the dough is well floured or use cornmeal. This is what most professional pizza chefs use, and it helps the dough not stick.