i always use the little green feet between the plate setter and the stone. not really sure why, other than because i can. the theory is it gets the stone higher in the dome, and allows for even heat and air circulation below the stone... plus the little feet don't get lonely!
haven't really baked too many pizza's, but seems the second one comes out better than the first. probably cause the first didn't have the stone hot enuf cause i couldn't wait for the preheat :biggrin:
i tried cornmeal at first, but have switched to parchment paper. you need to trim the paper to fit the stone cause anything hangin out will burn, see below, heheh
no soap on the stone, and no seasoning. wipe of spills or burn them off.