I always had trouble getting the pizza off the peel onto the stone until I saw posts where people were using parchment paper. This completely solved my problem. Now I cut a circle of parchment paper to fit the stone and while the stone is preheating in the oven, I make the pizza on the paper. (I find it is quicker to heat the stone in the oven while the egg and platesetter heat up). When my egg is up to temp, I transfer the stone into the egg to let it get as hot as the egg. ( I use my woo with platesetter, then stone on top of that.) Once it's ready, I slide pizza/parchment on and leave it all til it's done, around seven minutes, then slide it back off. Slide paper out and crust is perfect. I only get burnt edges if I leave the dough hanging over. Now I get to enjoy doing toppings instead of fighting with the crust!
"If you have the means, I highly recommend it." - Ferris Bueller