Ive long been curious how to deal with the heat of the pizza stone. Everyone says you MUST slowly heat the stone to prevent cracking, but heating your baking stone to 500 degrees then laying your pizza on it always seemed dangerous to me.
Well, *drumroll please*, the answer is - parchment paper! Preheating your stone in the oven and getting it piping hot, then moving your rolled out and prepared pizza on a piece of parchment paper to the hot stone means you never have to work directly with the stone or remove it from the oven after pre-heating.
Thanks for the tip Annie Eats!

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