all I can say is ... GET A PIZZA Stone !
it will blow you away !
The pizza stone sucks in amazing amounts of heat, and when you put your pizza down
that heat sears the pizza in a way, as a steak does when it first hits the grill.... a pizza
in a pan just doesn't do this, because the pan acts as a protective coating, an armour if you will and the pizza isn't shocked with that high heat right away as with a pizza stone.
To answer your question however, - yes, I'm talking TOTAL time. If my pizza is not that
big, 8 minutes and it's DONE, completey ! ... 10 mins with a big one... but I do have the oven at 500 degrees F, and have it like that for maybe 20 mins before I put the pizza in.
I use a peel, make the pizza on it, and then slide the pizza onto it.
You will indeed get a great outer edge. - if your edges are dried out, I would up the amount of oil in your recipe, or just make sure your recipe is not overworked.
One thing many do is overwork their dough, and what this does - is make it too dry.....
so right from the start the dough is drier than it should be and this results in a dough that isn't as chewy and the outer edge is dry. My pizza crusts are out of this world ( I love soft chewy crusts ) .
anyway pick yourself up a pizza stone.
Oh.... also - the longer a pizza is in the oven , it will dry out also, - as it takes longer to bake
it also dries out more.... something we don't always think about.
I am a pastry chef, so I'm not just blabbing, although I do blab :-)