Bob, I've never made a cracker style pizza, so I might not be that much help
That being said... Wes, are you baking on a stone now or just on a pan in a pre-heated 495 oven? If it's a pan in a pre-heated 495 oven, then, if you're changing to baking on a pan, on a stone, then I might try 500 on the new oven. The pre-heated stone speeds things up- to an extent (less, though, for thinner stones like these), but the pan will slow the transfer between the stone and the undercrust. As far as baking the top of the pizza in the alloted time, with two broiler elements controlled by the same thermostat... that's going to take some trial and error. I would set the thermostat to 500 and see what it does.
Btw, as far as countertops go, the specs on this are not that bad. As I mentioned, I'm not in love with the single thermostat control, but the wattage is respectable. If you have any inclinations towards trying NY style pies, I'd love to see how they fare in this oven.