No offense to the others doing their best or guess how to answer your Q, but I think they're wrong. For more than 6 years I made tens of thousands of pizzas in 4 different pizza shops.
For those pizzas baked in pans, which had extra sauce and/or with extra cheese and/or with a lot of moist toppings, boiled-over the pan's side.

AND we had PLENTY of pizzas stick to the peel.

What do I mean? The dough or shell "stuck" to the wood board AND the sauce, cheese and toppings went "head over heels" into the oven - on the oven's bare stones!

At the time of the "spill", by using the oven's brush to remove as much of the food as possible, helped the stone recover a little bit.

Whatever happened, we never, ever removed any of the stones AND we never, ever washed any of the stones.

At a high temperature - about 500 degrees F. to the highest temperature setting - but NOT to the "Broil" setting, the food was allowed to burn-off. Using the "Broil" setting might cause the stone to expand too much and crack or break the stone.

WARNINGS: 1] Your smoke detector may "trip" or sound-off.
2] As it is being burns-off, whatever you spilled on the stone, might stink to high Heaven!
3] The stone will be permanently stained.

Thanks for asking your Q! I enjoyed answering it!

VTY,
Ron Berue
Yes, that is my real last name!

Sources: My wonderful family!

Was in the Food and Beverage business over 26 years.

"THE University of Hard Knocks"