Given the background description of some cooking related query, summarize the question into a title

[EX Q]: Based on this question, I got to thinking about alternative ways to blind bake, especially since I always have issues with butter crusts slumping. One thing which occurred to me is: why not use two matched, nesting glass pie plates? This would seem to provide maximum support to the crust, as it would exactly mirror the shape of the pie plate on the bottom. I always thought that the reason why nobody does this is that the crust needs to vent moisture, so the weight on the inside needs some porousness. However, Stella Parks uses aluminum foil filled with sugar, which would have no ventability at all.So, my question is: is there any reason not to use a nesting pie plate as the weight for blind baking? If so, what?
[EX A]: Why not blind bake with two pie plates?

[EX Q]: I have seen a discussion regarding a replacement for sugar in brownies to give moisture. Does sugar give moisture when baking?
[EX A]: Does sugar give moisture?

[EX Q]: After I have made my pizza and put the toppings onto it, I find that I am unable to transfer the pizza on to the pizza stone in the oven.When I try to do it the pizza goes out of shape, gets folded, the toppings get messed up and sometimes it sticks or rips. I have tried putting lots of flour under the pizza before I add the toppings but it didn't really help.I am having to make the pizza on a metal tray and then put the tray onto the stone. Put I think that doing this prevents my pizza base from crisping properly.What am I doing wrong? Is there some technique I should use, or am making the dough to wet, or to thin or something?
[EX A]:
transfer pizza onto stone without sticking