I make dough in Kitchenaid mixer Wednesday night, 3 cups AP flour, 1 cup water, salt, EVOO, yeast. Cover let rise in pantry at room temp.
1.5 hours prior to cooking put stone in oven and bring to temp....I am partial to 522 degrees (dont know why but I have good luck with this number, maybe cuz 47 is a lucky number and when you add 5/2 you get 7 and 2/2 you get 4, yeah I am wicked smart like that!). 15 min before baking I will turn oven to convect mode at same temp I shape pie at this time on floured surfaced, allow to rest 5 min and then get desired shape.
Have toppings ready. Working quickly, remove stone and gingerly place dough on it. ( I find it works better if I don't touch stone with bare hands, I have tried and kinda is a weird feeling) Sauce, toppings, cheese.
The Finished Product
Remove in approx 5 to 7 minutes, place on floured surface, allow to cool for at least 5 minutes so one doesn't remove skin from roof of mouth.
The hazards of making pizza.