I run between 480-500. My oven will go to 550 and also has convection bake and roast. Thinner the pie the higher I go. Heavier toppings I'll drop to sometimes 450, real thin/light toppings I'll push towards 550. I use a combo of screen and Fibrament stone 1" thick with a 45 min to 1 hour pre-heat. Cracker crusts get a brief par-bake, cool then top and finish.