I have always just cooked my pies direct on the grill grates; just oiled the dough, tossed it on, oiled the face up side, flipped after about 2-3 mins, then put on my sauce + toppings and let it finish lid down. I notice that a lot of you guys are using a stone - is the stone really worth the money? Am I doing it wrong? I've always had a lot of luck my way. I think the answer is going to be "if it ain't broke, don't fix it" but I'd like to hear from the stone users out there.