No wonder I can't figure out how to make a decent Italian bread, even with a gas oven. I had no idea the wood fired ovens got that hot. The Safety Raj seems to think we clumsy apes are capable of handling a 1600-watt microwave, now. Maybe they'll relent on the 500-degree ceiling of standard consumer ovens, and then I can try making a steak "Ruth's Chris" style or something. Have you tried pre-heating the pizza stone outside of the oven somehow? I'm not sure how it would be done--wood fire in the back yard, table-top BBQ grill, or a blowtorch, maybe.
If you have a quality baking stone, then you can probably get decently comparable results. We're talking a stone a few inches thick here, and pre-heating times of an hour at least. Setting to broil would probably be the best way to preheat since it probably gets the hottest.
I've tried a few different temperatures and baking times, but I usually get a flattened loaf that resembles stale, unsweetend biscotti. Even the ducks at the pond wouldn't eat it. Sometimes I get a reasonable success, but maybe it's this new oven I have. It's a GE gas oven with loads of electronics, but unfortunately no circulating fan. My parents once had an oven with a fan and they got much better results with it.