How do I get crispy crust w/ a pizza stone??

Apologies in advance if this is a naive question, but after 3 tries I'm just not getting it. My fiance's boss gave us a pizza stone as an engagement gift. I was thrilled thinking this would solve my not-so crispy crust qualms from using a regular pizza pan, but I just can't seem to get it right. What's the secret? I dust the pan w/ corn meal before placing the pizza on it. One thing I might be doing wrong is I heat up the stone, put the pizza on and then put the toppings on. Could it be my dough? I usually use the following recipe and bake at 400 degrees F.

1/4 c. wheat flour
2 1/2 c. bread flour
2 tsp. kosher salt
1 tbsp. sugar
1 1/2 tsp. yeast dissolved in 1/2c. luke warm water
2 tbsp olive oil

Combine flour, sugar, salt, olive oil. Add yeast and water mixture. Continue to add water until the dough pulls away from the sides of the mixer. Roll out and let rise for 20 minutes.

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