Cookie sheet to 1/2" Baking Stone - different temps and/or cooking times?

I have a bread recipe that calls for 30 minutes at 425ºF on a cookie sheet. I've prepared this recipe a half dozen times and it always turns out great. It's not broken, but I'd like to fix it. :) I have a 1/2" pizza stone. Would baking on the stone yield a better finished result? If I go the baking stone route, would I tweak temps or baking times?

Thanks,
Hans - AKA bread noob

Hi, Hans. I assume you are baking free form as opposed to pan loaves. (The oven stone conveys no real advantage to pan loaves.) Using a stone that you have pre-heated in the oven for an hour, you should see greater oven spring and a better bottom crust than baking the bread on a cookie sheet. You should not have to alter your oven temperature or baking time to get these benefits. David