Typically, folks do not put any cornmeal or other substance directly on the stone. Unless your skin has a hole in it, so the toppings leak through, it will not stick to the stone after it has baked for a bit.
I just use a bit of flour on the peal. Others use rice flour, really finely ground semolina flour, and I guess some use corneal.
If you are just starting out, and are a bit worried, you can build your pie on baking parchment paper. When you are ready to go, slide the topped pie and parchment paper onto a peel, load the parchment paper and pie onto the stone, then slide the parchment paper out from under the pie after it has cooked for 3 or 4 minutes.