Deck temperatures of 500 to as high as 1000F have been used to bake pizzas, but we see temperatures of 600 to 850F used more commonly for traditional, or rustic type of pizzas. I think you will do well if you are getting your stone up to 850F. Just be sure not to use any, or very little sugar in the dough. Don't use any eggs or milk either as these will only lead to excessive crust color development or excessive charring at those temperatures. If your finished pizzas lose their crisp too fast, you may want to consider reducing the baking temperature, allowing for a longer bake and better crisp on the bottom of the pizza. You may also need to balance the bottom (stone) temperature with the bake to the top of the pizza. If the bottom is done, but the top is still not done to your liking, you may need to lower the temperature to allow more time for the top of the pizza to bake. It is a bit of a balancing act.
Tom Lehmann/The Dough Doctor