Thanks all for the welcome. The pizzas are entirely edible so that's a start! I'm happy with the results (so is my wife), it's only in the pursuit of something better that I can't help tweaking thinks and seeking advice.
Craig - thanks for the thoughts, I baked again last night (no pics, basically same result as those above) and found that you're correct, the broiler didn't come on at all!! Hah. I'll experiment with the lower pre-heat suggestion next weekend. There must be some way to fool it into heating.
@tscarborough - just a single convection oven here. I can't even see a bottom element! Nice thought though, I can imagine a double oven would be a great way to bake.
@jet_decků none left, it disappeared pretty quickly. I've made a few pizzas here and there before, including some real train-wrecks in years gone by, thankfully there was no photographic evidence of those.
@Giggliato - The charring in your pic is more than I get top or bottom. I'm not expecting WFO style char of course, but I'd love to get as much as you are, looks great. I'm getting a cooked but pale underside. I think my sauce is drying out a little more than in your pics too. At a guess my bakes are closer to 5 mins, maybe more, I'll use a stopwatch next weekend. I'm a bit erratic with my fermentation. It's winter down here in NZ so room temp isn't much warmer than the fridge!
Mark - I ordered an IR thermometer a few days ago so that should give me a bit more to go on. My suspicion is that the stone temp isn't very high, hopefully the thermometer will arrive this week.
Don - the stone was center shelf. I've tried it right-up-close to the broiler before, but as Craig had suggested, the broiler hadn't come on at all. Doh! Sugar makes sense to get more browning. I usually do a batch with 300g or 600g flour (for 2 or 4 pies, depending on whether we have guests), how much sugar would you use?
Lots of good ideas for my next bake, I'm looking forward to it. Thanks again for the welcome and the tips. It's a great forum here, loads of useful info and good community. I've picked up up a heap just observing for a few weeks.