I am not sure if you were addressing your questions to me or to scott r, but oven temperature is only one factor that relates to oven spring. Obviously, if the oven temperature is too low for the type of pizza being baked, the oven spring may be too little or sub-par and the finished crust can be quite mediocre, or even worse. But the dough formulation, especially the quality of the dough and its hydration and moisture retention, which is an important contributor to oven spring, can also be a factor, as will the method of baking. For example, a dough baked directly on a hot pizza stone will usually have a greater oven spring than an identical dough baked on a pan or pizza screen.
In my case, because my pizza stones can only handle a maximum pizza size of 14", and because I was making an 18" pizza, I used an 18" pizza screen in conjunction with two pizza stones on separate racks. I had wanted to preheat the stones for better than an hour to achieve higher stone temperatures but because my kitchen was already quite warm, I decided to limit the stone preheat to one hour. The hydration of the dough I made was 74%. It was very extensible but I was able to stretch it out to size and get it onto the screen. To a certain extent, because of the extensibility of the dough, the rim portion of the skin turned out to be naturally larger than usual. After dressing the pizza, it was baked directly on the lower stone, which was at a temperature of around 550 degrees F, until the bottom of the crust was properly browned. I then moved the pizza onto the upper stone for additional top crust browning. Had I been able to bake the pizza directly on a stone surface that could handle an 18" pizza, I believe the oven spring would have been even better. As it was, even using the screen, the oven spring was quite good. I give credit to the very gassy dough at the time of baking.