Yeah, you're doing it wrong
. A pizza stone is supposed to be used hot - like full temperature hot. Prepping your pizza on it and then throwing it in the oven pretty much defeats its purpose. As a matter of fact, placing a cold pizza stone into a hot oven can cause it to shatter. You want to start off with the pizza stone in a cold oven, and then preheat it for a decent amount of time. The stone should basically be oven temp once you start cooking.
You need to get a peel (looks like a wooden paddle) or some alternative. Basically stretch out your dough however you normally do it, and then place it onto the pizza peel before adding your sauce and ingredients onto it. The most important thing however,
place a healthy amount of cornmeal onto the peel before transferring the dough onto it. You will be in a world of hurt otherwise. An alternative is to use semolina flour or kitchen parchment paper, which can actually be placed directly on the stone and baked. Either way you need a means for the pizza to easily slide off the peel or you're done.
At this point place your sauce, cheese, toppings, whatever onto the dough while still on the peel. Due to the cornmeal, semolina, or parchment, transferring it to the stone is easy. If you are not going the parchment route (I personally don't, though I've never actually tried it), make sure to sprinkle some cornmeal or semolina flour onto the stone right before you slide the pizza onto it. Otherwise you'll have a hell of a time getting the pizza off, and clean up will be much worse as well.
From the sounds of it, you may want to give something
like this a quick read. I'm sure there are plenty of other references, this was just the first one that popped up on goggle. The reason I bring this up is because I suspect you may also be unfamiliar with the proper way to 'season' the stone, nor possibly how to properly clean and care for it. Skip down to 'How to use a pizza stone' and read through to the end for some care info.
