Jay, welcome to the forum.
There is no single temperature for baking pizza. It depends on the style you're making, the model oven you're working with, the recipe you're using, and a host of other factors. You might even have different oven temps during the same day- a higher one for when the pizzeria is busy and a lower one for when things slow down.
I took a look at your website and read a few reviews on places like Yelp, and it looks like, while you have a few detractors, you seem to also have a pretty loyal following. The photo of your pizza on your website looks a bit generic/chain-like, but in certain markets, generic pizza can be highly profitable, so if that's working for you, I'm not knocking it.
I don't want to pry here, but, you're making pretty good money right? In your intro post you mentioned a desire to 'make the best product you can right now.' If I may ask, why do you want to improve your pizza? Are you looking to grow your business? Win awards/gain recognition? Are you as a new owner, just looking to change things up a bit? Or it is something else?
The reason I ask these questions is that it helps us help you if we know what your goals are, especially since different goals require different approaches. If, say, you're looking to grow your business, you need to take a very close look at your customer base, gauge what they want as well as gauge how much change they're willing to tolerate. It's a slow, careful process, because you generally don't want to alienate your loyal following. If, on the other hand, you want to win awards, then that usually requires some uniqueness/some more drastic measures.
If I'm totally off base here and you really are just looking for an oven temp, tell us your:
style of pizza
current bake time
number of pizzas a day
peak number of pizzas per hour
recipe (preferably in baker's percentages)
dough management details
stretching regime (sheeter, hand tossing, etc.)
and we can come up with a temp to set the oven at. Bear in mind, it's very rare that pizza oven baking stones have exactly the same baking properties, so it will just be a ballpark.