[djmcmath]

I do this regularly: just put the pizza stone in when it's cool, start it up, let everything heat up uniformly. When you're ready, pull the lid, drop the pizza on the stone, and let it go for 7-10 minutes. I usually have a goal temperature of 500F.

Some other tricks:
1 - Use a second pizza stone, if available, on top of the pizza. I have a deep dish pizza stone that I set on top of the pizza, with the whole pizza inside the stone. Works great, like a tiny single-pizza brick oven.
2 - Put semolina flour on the peel before you roll out the dough; they're like tiny ball bearings. Put toppings and what-not on quickly, then put it straight in. If the dough sits on the semolina for more than a couple of minutes, it'll settle in and won't slide off. That's a mess.
3 - I don't know. But it seemed like a list of 2 was just too short.

Good luck. I've made the best pizza ever this way.

Cheers,
Dan