I'm not sure you can get your cook time that low without burning the tops of the pizzas. I operate my restaurant with two large electric decks....there are plusses and minuses to electric v. gas. I have found, however, that because you have upper heating elements that act as broilers, you tend to burn the top of the pies before you can brown the bottom if you cook too hot. I usually stay between 550 and 600 and set my top inifinite switch at 80% with the bottom at 30%. The more you cook, the higer you will have to turn the bottom as your stones will lose heat with high volume. At times, I find myself running the bottom infinite wide open, but I tend to leave the top at 80% all the time.