Here's a trick for using a stone when you're just starting out with it:

Set the stone on the bottom of the oven and a rack in the top third of the oven. Make your pie as you would normally in a pizza pan and set it in the rack up top. As as soon as the pizza starts to "set," remove it from the pan with a pizza peel and slide it directly on to the stone in the bottom of the oven. Then leave it until it's done.

It's a great way to get used to sliding the pie into the oven, minimizing the risk of making a complete mess if you're a novice.

That tip comes direct from Lombardis on Spring Street (seriously). Hey, I am Pizzaboy.