As I do with essentially all the pizzas I bake, I run my gas oven at the max 550. I put my stone on the lowest rack, with the second rack being empty, the second from the top position.
I then start the bake on the stone at the bottom, and because the stone is square, and the pan is a standard half-sheet, and the edges hang over, I do something special. I do five-minutes with the pan hanging off one edge of the stone, then slide it over and do another five. Then, I take the pan off the stone and move it to the upper rack, and let it go about three-more minutes, then run the broiler for the final couple minutes. So, roughly a fifteen-minute total bake.
Always comes out fantastic! But obviously, depending on the many variables with your dough, pan, etc - YMMV.