you still gonna use the pan or use a peel and cook it direct? are they stone or are they steel bottoms? not that i know the answer at all, im just curious! im gonna guess tho! ill say 10-12.....i bet you're gonna have fun finding out!!! i do 9-10min direct on a stone heated to 550, same dough in my pan, pan on the stone is about 12-13. same dough diect on floor in a wfo and the wfo has been 700-900f and above sometimes during my trials and ive been 7-10mins. i think you will have fun goin direct on the floor and checking it with a peel and spinning it around, feeling it crisp up etc.!! you buy one?