Isn't the basic principle that the stone turns dough moisture into steam, which allows the pizza base to spring in the oven? I've always thought that putting a pizza directly on the stone was the way to go. It definitely works that way in a brick oven.
Don't forget that FB carries a nice 15"x20" stone.
Also, what type of mozzarella are you using? I think it well worth the effort ot use fresh (packed in water) mozzarella. The vaccuum sealed stuff (can you really call it cheese???) just ins't the same.
James