I think it is worth a try. If it so happens that the bottom crust needs more heat, you can always move the pan to a lower oven rack position.
Sorry for getting to this so late.
It worked!!!!! It was simply one of the best pizzas I have made. The flavor again, was incredible. Cooking on 475 for 10 minutes (without the extra calibration) made everything perfect. The dough was still a little hard to stretch out, but that certainly could be due to water/sugar content in my molasses. Perhaps using a different brand or kind of molasses or a bit more water or oil to the dough if I use the same brand will fix that, or I could just deal with it as its not really an issue at all. The real eye opener here was bake time. I think Super High Heat, which is sometimes overpreached here (my opinion) is not optimum for all pizza. Of course that is obvious to us all or should be, but I have been using Super High Heat for so long, it was hard for me to break from it. I am certainly glad I did.