I'm wondering if I've got the wrong pan. It's 12" dia and shaped correctly, but it's shiny silver, and it just feels heavier and more durable than the pizza joint pans sound, if you know what I mean. They sound thinner and lighter.
My latest attempt at a greek pizza came out twice as good as the first, but on a scale of 1-10, this was an improvement from '1' to '2'. I preheat my stone for 1 hour in a 500 degree oven, but after 8 minutes of baking, it still seemed soft. After 10 minutes, still soft. After 12 minutes, I finally took it out, because I did see some browning on the bottom, and the cheese was getting quite brown. But the crust was still very soft, as though I'd nuked yesterday's pizza.
Also, any cheese near the edge stuck to the pan like epoxy. I literally had to bang the spatula around the edge to free it. I did use a coating of olive oil all over the inside of the pan. I don't know if I need more oil, if if I need a different pan.