<p />Thanks to Forum suggestion I have been able to use parchment paper to get pizza intact onto stone unfortunately only to burn bottom. Had Egg stable at 500 degrees and checked at 20 minutes to remove paper. Wasn't done so put back for another 15 minutes. Do folks using parchment remove paper after pizza set? Is 500 too hot? It might be better to keep everything closed up and pull at set time? I honestly thought all I had to do was buy a stone and I'd be twirling pizza dough over my head and turning out professional results.