Here’s the key: you need to pre-heat the stone. The pizza stone has to be preheated to a certain temperature to work best. This means that you have to leave the stone in the oven on for a while before you begin to cook. Always place your stone in a cold oven and then turn the oven on. Doing it this way allows the stone to absorb the heat evenly.
Be careful. Once the stone has reached the required temperature then it is far too hot to handle with a conventional oven glove. If you have to move your pizza stone use a pizza peel (paddle) to push it into position on the oven rack—don’t touch with your hands or oven mitt. You can also use the pizza peel to get the stone out of the oven after your pizza is cooked.
Some cooks sprinkle cornmeal on top of the stone before putting in the pizza to avoid sticking. However, many experienced pizza stone users think this is not necessary and that sticking can be prevented by making sure the stone is adequately heated before putting the pizza on the pizza stone.
When you use a pizza paddle to take the stone out of the oven please remember to be careful because the stone is not and will stay hot for some time. Also don’t be tempted to clean your stone in water before it is totally cool. Plunging a hot pizza stone in cold water can cause it to crack.