I make my own pizza dough and the pie bakes really fast - I have a stone for the oven and I heat it to about 500-550. Pull it out to put the rolled-out dough, pierce with a fork to keep it from puffing like a pita, then put on oil and toppings. Put the whole thing back into the oven. More than 5-6 minutes and it would be burnt crisp, but this gives it a great consistency. (The commercial pizza places typically bake it in very hot ovens).

SRS