Using a pizza stone correctly will help you achieve a crispy, evenly cooked crust. Here's how to do it:

1. Place the Stone in the Oven
Put the pizza stone in a cold oven. Never place a cold stone into a hot oven, as the sudden temperature change could cause it to crack.

2. Preheat the Oven with the Stone
Preheat the oven to 475°F to 500°F (250°C to 260°C). Allow the stone to heat up for at least 30 minutes, so it's fully hot. The stone needs to absorb and retain heat to crisp the crust.

3. Prepare the Pizza
While the stone heats up, prepare your pizza on a piece of parchment paper or a pizza peel dusted with flour or cornmeal. This makes it easier to transfer to the hot stone.

4. Transfer the Pizza
Carefully slide the pizza (with or without parchment paper) onto the hot stone using a pizza peel. If you're using parchment paper, it will make removing the pizza easier, and the paper will char slightly but not burn.

5. Bake the Pizza
Bake the pizza for 8-12 minutes, depending on the thickness of the crust and toppings. The high heat of the stone will cook the crust from the bottom up, making it crisp.

6. Remove the Pizza
Use the pizza peel or a wide spatula to remove the pizza from the stone once it's done. Let the pizza cool for a couple of minutes before cutting into it.

7. Leave the Stone in the Oven to Cool
Allow the pizza stone to cool completely in the oven before removing it. This prevents thermal shock and possible cracking.

Tips for Best Results:
Avoid Oils: Don’t oil the pizza stone. It can smoke or stain.

Thin Crust Benefits: Pizza stones work best with thin-crust pizzas, as they cook more quickly.

Pre-baking the Dough: For thicker crusts, you can pre-bake the dough on the stone for a few minutes before adding toppings.