The hotter the better is how I get the best results. I turn my oven to the highest possible setting on bake which is towards the end of the broil on the temp dial so I guess I'm getting upwards of 600 degrees...I figure if I could get hotter it would be all the better; but, I'm getting excellent results as is. Anyway, for that temp it takes me 4 minutes to cook a pie, I'm surprised you can cook a pizza in 90 seconds, is that a typo or do you have an oven that gets well hotter than the 600's? I also use as wet a dough as I can still work with (I literally pour it onto the counter from the mixer and then hand work flour into it just to the point it won't stick readily to my hands but I still have to be very careful not to let it sit on the dusted peel too long or it will start to stick and I will get the ever so wonderful event of the pizza inverting itself on the stone then all the fire detectors start wailing, I start swearing, and boo) which might aid in the top and bottom finishing at the same time.