Using a pizza peel makes transferring the uncooked pizza dough to the baking stone super simple, but we have another option if you don't have a peel. Instead, place cornmeal-dusted parchment paper on a large baking sheet, add the stretched dough and then top the pizza. Bring the baking sheet even with the stone, grab the edge of the parchment paper and slide the paper with the pizza to the stone.   You might have trouble sliding out the parchment paper when the dough is still raw. To work around this, bake the pizza for two minutes and then grab the edge of the parchment paper and gently pull. It should easily slide out. If necessary, you can place a wooden spoon against the crust as you pull the paper for leverage.