Wood-fired pizzas are baked when the stone is very hot, 600-650 degrees.  You should give your pizza a quarter turn every 30 seconds and in about 90 seconds the pizza will be ready to come out of the oven. If the stone is too hot the crust will will burn. If you like to brown the top of the pizza after its baked slide the peel under it and raise it to the top of the oven for a few seconds.