How do I tell which side of my pizza stone is the top side and is the side to bake a pizza on? I did not buy the stone but was given to me some years ago and I have not used it because I do not know which side I should put the pizza on and which side is not used to bake on.
Many pizza stones are double-sided, if so you can use either. If you have a big difference between the two surfaces then I suggest using the smoother one.
Pizza can stick like glue to a baking stone, if you liberally sprinkle fine cornmeal, or better yet medium ground semolina under the dough it will keep it from adhering to the surface.
Also be sure to pre-heat the oven a long time before baking to get the stone up to temperature. An inch of stone takes well oven an hour to be ready to bake on.
Either way up will do as you don't actually have to cook on the stone, it's just thermal mass to keep you oven hotter for longer
Turn the oven all the way up to maximum, wait until you thermometer show no change in temperature. This may take about 30+ minutes depending on the stone/steel mass
Cook your pizza on your favourite metal tray/pan on a rack above the stone. Much easier clean-up, and same if not better results