I bake a 14" pizza at around 650F on a stone which has been preheated for at least one hour. I use 420g of dough @ 64% hydration, about 1/2 cup sauce, 8 oz. of mozz. Dough at room temp, sauce and cheese refrigerated; it takes 5 to 6 minutes, but I like mine well browned. So all things being equal, you may be able to cook a minute quicker?
Great point regarding pizza factors - they can make a big difference on oven performance.
I also make a pie similar to the one noted above except with a 95% hydration dough and it takes 9 minutes.