Absolutely! I use my stone whenever there's a chance. Place your stone on the middle oven rack before preheating (it's absolutely necessary that the stone is preheated). Because, the stone is preheating, too, it may take a bit longer for your oven to get up to temperature, so be aware. An oven thermometer is great to have here! Place your shaped dough onto a parchment-lined inverted sheet pan for the final proof. Once proofed, shimmy the parchment paper (and the loaf!) onto your baking stone and bake! The inverted sheet pan serves as a pizza peel, which I don't have! It works great. 

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