Mini Panzorotti

BBQfan1

Just gonna take a shot at some mini panzorottis, probably on the large, with the pizza stone elevated by some on-edge firebricks in the 425-450 range. Think that will work fine for temp and set-up, but was wondering if I needed to use something like cornmeal on the stone when making small (4" across?) panzo's, or is that reserved for easy access to whole pizzas only? In other words, will I have any problems scooping these little guys up with just a simple spatula if I don't use cornmeal on the stone? Will they stick otherwise? There's 2 tablespoons olive oil in the dough recipe I'm using (kind of a clone of Pizza Hut's; there's also 1/4 cup cornmeal in the recipe, but that will be worked into the dough, not on the stone surface).
Thanks folks,
Qfan