Do you have a pizza pan? You could slide the pizza on to the stone using a pizza pan. If you are going to try this method, I'd advice giving the crust a five minute bake on the pan so that it firms up, then add your sauce and toppings and slide off the pan on to the stone.

You really should invest in a paddle. The wood paddles are very inexpensive and can be purchased at a restaurant supply store.

Ann

This is the type of pan I am referring to.

You can use this pan to bake on, slide the pizza on to the stone, or as a serving platter. This one was purchased at a restaurant supply store. They come in various sizes.

My daughter uses the backside of a cookie sheet

I used to use the top side of a cookie sheet when I lived in Venice. I had a pizza peel there, but there was not enough room in front of the oven to use it. Now I have plenty of room in front of the oven, but I tend to use the pizza screen that Ann pictured. I call it a screen instead of a pan because it has holes, but it might really be a pan. A lot of pizza restaurants use pizza screens.

Lars

Love my pizza peel, it really is worth the purchase price.

Linda

I don't use my pizza peel and instead use a 10inch metal cake lifter. About $11 at amazon.com. It's easier to handle.

Another who used the back side of a cookie sheet until I bought a peel. I'd sprinkle a little corn meal on it so it would slide right off with no sticking.

David

I used the front side of a cookie sheet before I got the peel. Just sprinkle on lots of corn meal... and with a jerking movement slide the pizza onto the stone.
And don't forget to preheat the stone....really get it hot....before you slide the pizza onto it.

Here is a link that might be useful: mine's not non stick

Oh. My. Gosh. Was that good! I ended up using an upside down pizza pan sprinkled with cornmeal. It came off so easily, and the crust had the crispiness I've been unable to attain thus far. Can't believe I let that pizza stone intimidate me for so long! Thank you all for your suggestions.

I have 2 (different sizes) of the metal pan with the holes. Also have a stone & a peel. Just can't seem to get a ROUND pizza off the peel... even tho it shimmies around on corn meal nicely. Last pizza I made, I rolled/shaped on a hunka parchment paper sprinkled with some corn meal. Only put sauce on at first and set dough on stone still on parchment. Pulled out about halfway thru baking, piled on the cheese, and slid pizza right off parchement onto stone. Since don't have a pizza oven, only negative about homemade pizza was cheese getting a little brown and I like it gooey. Putting cheese on during last five minutes seemed to help.

When we do pizza, each person gets to make their own pie. We roll out crusts on pieces of parchment, then slide the parchment onto a cookie sheet, dress the pie and slide the parchment directly onto the stone. I don't remove the parchment, and it does burn a little around the edges, but it doesn't affect the pie at all. It also makes it easy to remove the pizza--just slide the cookie sheet under the parchment and tug it back onto the pan.

Cj

I think I'd just use an Airbake cookie sheet. If you have a thin metal cookie sheet, all the better. Many as said use a jelly roll pan or something.

Target sells a pizza stone with a peel and a cutter for about $20 in the grill section but it's seasonal. Won't have them back until spring I suppose. Almost bought one... but didn't.