I find it helps, if you're going to have pepperoni around for more than a day, to buy a portion for the pizza and another portion for family members to nibble on
A 15" stone is a bit of a handicap. In order to prevent the cheese from bubbling over the edge, you generally need the same size rim for a small pie as you do for a large one. This makes smaller pies pretty bready experiences. With practice, you can launch a 15" pie on a 15" stone, but, until then, you're talking max 14" pies. 14" is, imo, crust/bread city.
Although it may seem a bit counter intuitive, shiny surfaces like glass require a lot more flour to be slippery than a rough surface like wood. A wood peel is ideal, but, in a jam, I know a few people that use thin plywood. The glue in most plywoods uses formaldehyde, so I wouldn't use plywood all the time, but, in a jam, I don't think it's a big deal.