Put the pizza stone in to the cold oven as you turn it on to preheat for the baking so that it warms up with the oven. By the time the oven is ready, the stone will be too.
Since I don't have a "peel" to slide the risen loaf onto the stone, I improvise with an upside down baking tray and a small sheet of greaseproof paper. I place the baking sheet on the counter upside down with the paper on top, turn the loaf out onto the paper, slash the top surface (unless it is looking a little too soft or over-proofed) and slide the loaf plus paper onto the pizza stone using the baking sheet as the home-made peel. The paper can be reused a good half-dozen times until it goes too dark and brittle.
If you can wait a short while, I will have a picture of today's 50% wholemeal loaf which had a little accident... I put it into the oven about five minutes before it had finished proofing so when the heat hit it from the stone slab underneath, it rose rapidly and burst along the side. It won't win any prizes in a competition but will have a wonderful crust!