Fresh dough, canned dough, frozen pizza, they all work about the same, just different timing. A good seasoned stone and you should have no issues. But a little corn meal never hurt. I always use regular lump and always use the plate setter with the legs up, grate on the legs and pizza stone on the grate. Follow instructions if you have them, just like you would conventional oven. Otherwise, cook 425ish until it reaches your desired doneness.