Thanks - I'll try going a bit thinner next time. I really hope I can get a bit more browning, too. I even turned up my oven to 525 with convection, but it didn't make a ton of difference. I think it's time to try (after the normal par-baking) dressing the pizza and cooking it on the stone.
I dust the counter a little bit, then roll the dough out. When it is stretched pretty well, I flip it over and finish the rolling. Then I put it into the pan and dock with a fork. The rest is history.