I answered your email the night I got it, but I don't know what happened.
With our dough, the concern is getting the crust set...because our decks are warmer than most home ovens. Having said that...I can't give you a certain time...you have to watch the particular pizza you are baking. I do want the bottom starting to brown, and the cheese melting......it then goes directly into the freezer on a screen, so that all the steam leaves. When baking at home.....thaw the pizza completely, and put in as hot an oven as you can....you don't even need a stone if the crust is partially done..but I prefer a stone. It will only take a few minutes to finish baking.