I definately agree with the preheating. One hour is better.
Also another great tip is to form your dough on parchment paper. Place your pizza paper and all on your baking stone. It will not interfere with the baking at all. In fact, the paper helps to wick away moisture as well. However, if you like you can remove it after the pizza sets a few minutes in. I do not bother.
You might want remove any excess edges from the paper. They will get a little scorched, but that is all. Most people do not bother.
Also a really great book is American Pie by Peter Reinhart. Really great dough, sauce, and pizza recipes.
-Becca