that's the secret of the pizza stone, and a hot oven, - oven was 450 degrees ,
but it's the stone, - when the dough hits that stone, that's when the magic happens.
When a pizza is in a pan, the heat hits the pizza, but the dough doesn't get a quick shock and instant heat like when it hits that stone ... the heat coming off that thing must be amazing... I heat the oven about 30 mins before putting in the pizza by the way.
thanks for the nice comments