500f yes. My husband worked for a pizzeria and makes homes pizzas all the time. We tried a stone and hated it. We got thin pizza pans from a restaurant supplier. It's been great. We do not make thin pizzas. We make extra large , full of toppings (tomato sauce, black olives, spinach, onions, mozzarella and spices) with decent sized crusts. For us 5 mins would give us a extremely under-cooked pizza. Recently we bought pizza pans in kids size for the kids to make their own creations, those cook much faster because they are so small.