Recently Pizza Shark described moving a preheated stone from the bottom of the oven to a higher position in the oven. With my luck I would drop the thing or burn myself. But is that where you got the idea?
I would really hate to credit pizzashark with any idea. So I will not.
Actually, I have always performed the two stone method, but the upper stone was always one rack higher than this last time. Remember, this a gas oven with a broiler drawer and no internal broiler. The same burner is used for the broiler drawer and the oven. Last time I used my oven for pizza (May '06), I noticed that the upper stone never got as hot as the lower stone or I never waited long enough for it to heat. I was trying to solve this problem, and thought about heating it in the broiler drawer and then I realized that I could heat the upper stone on the oven floor, while the lower stone heating as well. I run the burner the entire heat and bake cycle. After ever pizza, I just put the stone back on the oven floor for about 10 minutes to heat again.
Welding glove are necessary to perform this operation, but I can still feel the heat through the glove.
I looked back at the shark's post
and it appears he was talking about a one stone method where the bottom (actually only) stone is heated on the bottom of the oven. One stone will not work in my oven because the air and oven cools too much when opening for pie placement.