Congrats on your first attempt. It is a process to figure out how to get everything right.
I'm assuming you are trying to make Neapolitan. If NY style, the baking rules are different. For Neapolitan, the procedure you used isn't correct and will result in your pizza being harder and drier than it need be.
For Neapolitan, the goal is to absolutely minimize the amount of time your pizza is in the oven. Thus you want the highest possible temperature on the top. You are only advantaged to put the pizza into the oven with the top element blazing away and cooking the top as fast as possible. Having the pizza in the oven without the top element going is just turning your crust into concrete by extending the total bake time needlessly.
Remember, you have total control over how fast the bottom cooks by simply measuring the temp of the stone and waiting until it is whatever you want it to be. An IR thermometer is not optional, it's required.