The other day, a friend told me she had successfully baked her homemade pizza on parchment paper—which entirely eliminated the oh-so-awkward transfer of the pizza from the peel to the stone. Of course, I couldn't resist trying it immediately, so I did, and (drumroll please) she was right!
Preheat oven to 425. Simply spread some parchment paper over your pizza peel, sprinkle cornmeal, roll out the dough, and add toppings. Roughly trim the edges of the paper to about an inch from the crust, creating a circle instead of a square of parchment paper underneath the dough. Then relish the ease with which you slide the pizza onto the preheated stone!
The only disadvantage is that you can't crank the oven up as high, because parchment paper isn't meant to be heated above 425. But especially if you place the stone on the bottom rack, you should have no problem getting a nice, crispy crust nonetheless.
Just so no one sues me if the parchment paper somehow ignites in your oven, please keep an eye on it the first time you try this. Don't throw the pizza in the oven and leave for 40 minutes. (But really, who would do that??)