So I got my stone, and all I've got to say is BIG DISAPPOINTMENT.
It's a 3 cm thick schamotte pizza stone, which sounds very good. Well the first thing I noticed is that it's pretty small in size, but I said no problem, I'll just make smaller pizzas. So I put it on the middle oven rack, and preheated it for about 90 minutes. Then I baked the pizza on it. The result: Very minimal, if anything at all!
The ONLY thing I noticed was that the pizza was cooked about 3 to 4 minutes earlier than without a stone. I noticed absolutely no difference in the bottom browning, or in the crust. I'm pretty sure that this type of stone serves virtually no purpose for an oven like mine which maxes out on 250 degrees celsius. I might be wrong... or maybe I need to preheat it for 3 hours? If that's the case, then I really don't need it. I'm very satisfied with the pizzas I'm making right now on a simple pizza screen: http://www.pizzamaking.com/forum/index.php/topic,28466.0.html
Someday I might try a different material of stone, or perhaps the 1/2 inch steel plate as someone suggested. Until then, I'll keep making them without the stone.
Either way I thank all of you for your helpful contributions and advice.