pizza: I thought about sliding it on flour but the stone manufacturer says "no flour - it will burn". If you put the base onto the stone first it is cooked by the time the toppings have all been added. Polenta? Not everyone wants polenta on their pizza so I'd rather not.|||You don;t use polenta, polenta is a cooked end product. You use corn meal. That is what all the good pizza shops do. You need a paddle that you add a generous amounts of cornmeal to, then lay the pizza crust on there, and add your toppings. Then with a quick backward jerking motion slide the pizza off onto the hot stone. If it doesn't work you didn't use enough cornmeal.|||as the other have said slide it off a plate/chopping board etc if you have not got a pizza paddle Or if it is a thin crust pizza base you could always freeze it for an hour first, take it out of the freezer - add the toppings and put it straight on the stone.|||You could buy a pizza peel, but you'd likely still need the cornmeal. I use the lid of a cardboard pizza box dusted with cornmeal, and it works beautifully. The cornmeal mostly brushes off and it really doesn't alter the flavor so you should give it a try.|||I sometimes put it on a piece of aluminum foil, move it to the stone and leave the foil underneath it. I like the non-stick kind. A big piece of cardboard also works if you just want to slide it on the stone.|||Sprinkle stone w/ cornmeal. It's what the pizza joints use and no one complainsabot that. Just a light dusting. Next time, don't let it thaw. OR, make your from-scratch version directly on the pizza stone.|||I'd put it on a plate or serving platter to move it, depending on its size.|||Professionals use a paddle-a large flat long handled implement that slides it on. A higher end cooking supply store should have one.|||put it on a chopping board and then just slide it off useing a spatula!