I'm rather new to bread, but have baking mostly sourdoughs based on Tartine and FWSY with decent results using a DO. Last night I tried to bake some loaves on a pizza stone that I've had for some time. The first loaf burned a bit on the top, which I believe was due to the fact that I didn't wet/spray the dough with water before baking. The second loaf which I did spray cooked much more evenly but (I had also lowered the oven temp a bit) I wound up pulling it a bit early because I didn't want a repeat of the first loaf. Both loaves came out of the oven at the same internal temperature of 207.
I used ice cubes in a pan for steam.
It's pretty obvious from the bottoms that I had issues with this dough being extremely wet and have a lot to learn about shaping.