Jacque,
My baking stone resides in the oven and only comes out if I need to
do something that does not require it. Use a peel to remove the pizza
from the stone and transfer it to a cutting board or a pizza pan
designed for serving rather than baking. I have seen the carriers
but my opinion is that they are not really useful. If it
is difficult to remove the stone from the oven when hot how would
you transfer it to some type of carrier? Also, the stone can damage
the knife or cutter used to cut the pizza.
When you use your stone for bread simply preheat it along with the
oven and you can use a well floured peel to slide the loaf onto the
stone or you can use parchment. Preheat for a minimum of 30 minutes
so the stone is completely heated. Preheat to about 50 degrees F.
over the planned baking temperature and drop it when the loaf goes
in. I usually just cut a round of parchment and put the loaf on that.
It saves cleaning and excess flour in the oven and on the stone.
Pop