pizza: How do you cook a pizza on stone? What Temperature should the oven be on and should the dough be cooked separate?|||Put the stone in a COLD OVEN and pre-heat the oven with the stone on it. I heat the oven to the highest possible setting (450f on my stove). Keep in mind that ovens in pizza places get upwards of 800f, so any home oven is going to be cooler than a pizza oven. You need a peel (like a flat wooden shovel). Shape your pizza dough and sprinkle the peel with corn meal liberally Put your shaped pizza dough on the peel and then put on the toppings. Give the peel a jerk back and forth to make sure the dough will slide properly. (don't jerk the dough off the peel, you just want it to be able to move). Open the oven and slide the pizza off the peel onto the stone. The short jerky movements work best. Pizza will cook for 10-15 minutes at 450f|||450-500 10-11 minutes Knead flour in the dough until it is elastic on a flowered surface Keep the dough from sticking by putting corn meal on the peel or pizza pan. If it sticks, and you have a pizza fully made here is a trick: Cover it with another pizza pan and flip it over, work it loose. Then lightly flour the dough and put it back on and flip it back over. Slick huh? You can also par bake the crust separately- kind of like a Boboli cook it about 7 minutes for just a crust. Keep the ingredients and sauce light on the center too, that is where it gets soggy I usually wrap canned olives, mushrooms and pineapple in a towel and wring them out . Wood peels works, but I like the thin metal ones better, they sell them at the restaurant supply company. Good luck,|||We use stones for ours. Set the temperature to 425F. You cook the dough with the sauce and toppings already on the pizza, and it takes 18 - 20 minutes for a thick crust pizza, less for thin. The only time I precook the dough is for an all-cheese pizza, which tends to overbrown if baked long enough to fully bake the crust. I do about half the baking time on the 'blank' pizza, then add sauce and cheese and finish its baking time.