We just bought a brand new oven. Is there any advice on the use of a pizza stone?

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I've used a pizza stone a couple of times. I don't see a reason to just leave it in the oven-since when I use the oven for other reasons, the heating and cooling multiple times, cannot be good for it. 

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Whenever I make homemade pizza I use the pizza stone I bought years ago.Its' nearly 13 inches in diameter,and I think that is too small.A larger size would have been better.To use it properly,it needs to be pre-heated for a good while before use.Also,make sure to sprinkle corn meal on it before use.Other than that,its' dead simple to use and produces a very nice crust.Good luck with the new stove/oven. 

I never bought a "pizza stone" I went to the Big Box Hardware store and got 6 unglazed tiles and placed them in the bottom of the oven.  They have "lived" there for about 9 years now. Keeping them in the oven helps avoid the temp swings. And they are there if I need a heated base when I am making a pie, bread or pizza. 

If you have space to store something I would get a Steel rather than a stone. Less likely to crack and will not absorb oils like a stone will. 

Buy a GOOD one - and leave it in the oven when not in use (basically all the time) It will help regulate the oven temperatures during longer bakes of items. 

However I have found nothing better for pizza than the screen style pizza pans (and this is after years or trial and error and different methods) - the pizza stone is the next best way but a little more fussy sometimes especially if you make a pie that is almost the same size as the stone or very thin crust.

My advice for pizza stones is to smash them and throw them out. But I'm guessing like my wife, you disagree with that thought process. I find stone cookware extremely inconvenient for cooking, for storing, and no no dopa slightly disturbing.

What kind of advice are you seeking?  Do you have specific questions?