Did my first round of personal size pizza's today. I only used what was in the house, which was cooking oil flour and wax paper.
I do not have burnt crusts, but the crust is sticking to the stone, and a small amount of the crust is stuck to the stone and it makes it a little hard to eat the toppings since there isn't much crust.
I have heard of people using parchment paper. I read wax paper has a lower melting point and people advise not using it - so I didn't.
I tried just a tiny bit of flour, and it stuck pretty hard. I then tried a bit more flour and it came off very easy but tasted somewhat dry from the excess flour that was stuck to the crust.
I'm just wondering what you folks use so the crust doesn't stick. I never made pizza before, and I must say the pizza was rather good. Just hoping to improve so the dough/crust doesn't stick to the stone.
Thanks for your help!