I removed the pizza stone, cooked it ~ 20 minutes, added more pepperoni and mozzarella cheese, cooked it another 5 minutes or so, then added 2-3 minutes with the broiler element. It turned out pretty well, but the crust was a little too crunchy on the bottom. The toppings were just about perfect though and the cheese was nicely melted and just starting to brown.

I didn't need to rotate the pizza (the oven tiles on the bottom shelf seem to make things even enough).

I'll need to experiment with the temperature and time some more, but Brian Dahlen (in the link above) knows what he's talking about. It's very close!

Cheers,
Scott.