Yes, I do. Build the pizza on parchment paper and slide it onto the preheated stone (I start out at 410 degrees) I actually use two stones. I place one near the bottom of the oven and one one or two notches above it, leaving just enough room to place the pizza on the bottom rack. The top stone prevents the cheese from browning too quickly. Monitor the crust bottom while cooking and place the pizza on the top rack if the crust is browning too quickly. I also turn the heat down to 360 about 2/3rds of the way through, although that may be superstition.
Thanks! I’m going out to Blood Bath and Beyond to purchase two pizza stones!