Ok, so this time I 'sealed' the dough with a thin layer of olive oil.
My oven goes to 550F in normal mode, so I set it to that. I didn't
think it would take the 20 minutes to bake, so I just put it in and
kept an eye on it.

At the 10 minute mark the cheese was melted and the edges were
starting to burn, so I took it out. It's much improved now. Still a
little doughy, but I noticed that letting the pizza sit for 10 or 15
minutes seemed to improve that.

It's still not perfect, but it's much better. Thanks for the tips!

-J