Robert, the best way I have found to use my baking stone is to form my
bread, pizza or whatever, on parchment paper which has been sprinkled with
cornmeal. When ready to bake simply slide paper and all onto the stone. The
paper will turn brown but it does not burn. You can trim it to the shape of
whatever you are baking, but I don't bother doing that. The paper will slide
easily off your peel, or rimless baking sheet. Parchment paper is a real
friend to anyone who bakes.
Hope this is helpful to you. LoisO43779@aol.com