Mine’s about 1/2″ thick. We have a gas oven with the burners at the bottom so having the stone in all the time actually helps distribute the heat a bit more evenly.
Trick I’ve found is to make the pizza’s, plenty of flour to stop then sticking to the stone, get the oven up to max temperature and then wack the grill on. That best mimics a pizza oven where the flames and reflected heat cook the topping. With the stone alone it tends to dry out or burn the base before the cheese cooks.
Alternatively, I’ve got some pizza trays which are baking trays with holes in the bottom to let heat through, those work brilliantly when I’ve more than one pizza to cook quickly as they don’t need to be left to warm up between pizzas.