Hi does anyone have any experience using a pizza stone in a weber silver B? Are they worth getting and what kind is the better kind to get ? Presently I have a very large Lodge cast-iron pan that I form the pizza in and add the cheese and stuff I would like to be able to heat it up before hand to a high heat and slip the pizza into it but because of the edges it’s hard to get anything in without stuff falling everywhere that’s why I thought some kind of stone would be better Appreciate any thoughts and input thanks George