I have a baking stone I occasionally use for various sorts of baking (cookies, meat pies) but I haven't specifically used it for pizza. Since pizza dough doesn't have a lot of fat in it - unlike cookies - you should dust the stone with flour or corn meal first.

Cornmeal here too. If you bake a cake in a bundt pan coating with sugar keeps it from sticking too.

Yes, and i love it! I have a rectangular baking stone. The trick (well, a trick) is to use parchment paper sheets instead of baking directly on the stone.

For bread or pizza -- form your dough directly on a sheet of parchment paper. Leave it on the parchment and use a rimless cookie sheet to slide the parchment paper onto the pre-heated stone. When done, grasp the paper carefully and pull it back onto the rimless cookie sheet to remove from oven. The highest my oven goes is 500 degrees F. I wouldn't trust parchment paper any hotter than that and never under the broiler, of course.

Making cookies? portion the dough onto a sheet of parchment paper, use the rimless cookie sheet to transfer the cookies still on the parchment in/out of the oven. Never again a "burned bottom"!

I keep my stone in the oven for almost everything, even cakes and casseroles. The only time I don't use it, is when I want the item to brown (oven-baked potato cubes) or for items that can handle direct, non-diffused heat, such as baking potatoes or roasting chicken. Hope this gave you some ideas :-)

I have several in various sizes and shapes. Love them. Many people become frustrated becsuse they haven't seasoned their stone. I just made Mrs. Pete's lemon dessert in my 9 x 9 square stone yesterday. I never use parchment paper with my stones; I don't find it necessary but, again, mine are all seasoned.

I have several - a large rectangular one that stays in my oven in Los Angeles, a round one that fits into our Big Green Egg, and a smaller rectangular one that came with the Ooni pizza oven.

I never use cornmeal, as I do not like the flavor with pizza, and so I use semolina flour instead. I put the semolina flour on the peel - never directly on the stone, and I never use parchment paper. The Ooni oven will get to 950°F, and the pizza will cook in one and a half minutes.

I've had several over the years, and was never very happy with them as food stuck and made a nasty mess. I bought this one a year ago and it is very easy to clean, which has made all the difference - https://www.emilehenryusa.com/collections/bbq-pizza-stones/products/square-pizza-stone?variant=11285564457007 

Thanks for the tips @User. I hadn't thought about making cookies on it.

@Lars Your Ooni oven sounds great. I really like the idea of pizza in 1 & 1/2 minutes, especially as everyone in my family wants different toppings. With a fast cooking time, you could do individual pizzas and still have them ready at close to the same time.

Another advantage of baking cookies on parchment paper is easy clean up. I re-use the parchment several times, just wipe it off with a paper towel, no water required.

Easy cleanup with a seasoned stone, too. There really just isn't a need for parchment paper when the stone is seasoned.

I own one, I DO NOT use it. Even if you use cornmeal the pizza cheese over flows. I use a 16" round metal pizza pan....it's just easier.

Own one and it stays in the oven all the time. One of the advantages of something like that is that, once it heats up, the heat is dissipated evenly throughout the oven. Even when the oven "cycles" the stone helps to keep the temp constant.

When cooking a pizza, one has to get the oven HOT. Ours only gets up to 500, but it will work. Ya gotta give it time to get HOT in order for a pie to cook evenly and thoroughly.

Mine has lived in the oven for several years now. i bake pizza at 525 and use parchment under my pies, so i cut the parchment close to the pie to prevent the paper from scorching.

I have a round one and a rectangular one, and they live in my oven. They have been well seasoned from a lot of use. I still often like to dust with cornmeal for pizzas because we like it that way. I bake biscuits and rolls on them a lot, just straight onto the preheated stone. Sometimes savory hand-pies, or farmers tarts on puff pastry, and sometimes I use them together for a bit of a paninni press.

IMO, stones are like cast iron. They need to be seasoned with some good fatty use, or stuff sticks like it's still raw stone. It's good to use a scraper to keep them clean, even a bit of water and a soft scrubber now and then if needed. Never use soap, don't let them soak.

Stones take on more soul than cast iron though. Stones absorb and seal a bit more delicately.

I'll try the parchment. Maybe mine I a cheap stone. Its a pink color. I read where you are not suppose to season it or use soap on it. It stains really easy too.

Mine is cream-colored with various dark stains on it from spills and whatnot -- scraped off over the years, never washed. It lives in the oven, is never on display, so I'm not concerned about the stains.

I've had one for over 20 years. Never had a sticking issue with cookies or pizza, or the tasty pastry ring I make on it. It is well "seasoned" as they call it. I initially oiled it a tish. We scrape it and run hot water to clean but never use soap on it.

We have two and they are used as plant saucers on the front porch. The bottoms of our tangerine tree and the succulents collection never get overly crisp and there is no problem with oozing cheese.

If the pizza cheese overflows, you have too much cheese on there.

Matthias, that was funny.

For those who keep the pizza stone in the oven, do you keep it on the b oven floor, or on the rack? And where is the rack positioned? Do you set dishes on the stone, or on another rack?

I keep my stone on the rack which is about 1/3 of the way up from the oven bottom. I set baking pans directly on the stone. And I keep only one rack in the oven at a time, both to avoid having to clean the second rack and to avoid burning my hands on an awkwardly placed rack.

I have two. one stays in the oven at all times. I really don't remember stuff sticking to it ever. But they are at least ten years old, and have a very nice patina.