First pizzas: hit & miss

Leave the thawed dough out (not in the bag) for at least an hour in order to let it rise a bit. There are several videos on YouTube that show how to properly stretch the dough and get it to the appropriate size and thickness. I like to stretch mine out and then toss it a few times to get it nice and thin; with a little practice it's really easy.

I personally like to give mine a roll in some semolina flour which has no taste at all but will help immensely with the transfer from the peel. Some people use corneal but it has a definite taste and a texture as well. The semolina is far superior.

I also have a product?called a super peel (http://www.superpeel.com) which is fantastic. It's a bit pricey but you will never have a messed up or weird looking pizza due to a poor transfer again. I make the pizza right on the peel which happens to be the perfect size for the stone and then I roll it right onto the stone. They have some videos on their site as well that demonstrates how it works if you are interested. 

I'm am not sure why you would be stalled out at *500. In my experience the eggs are like Farari's and they will blast through right through*700 pretty easily if you are not careful. You may want to look into that aspect of your issue some more. In any case *500 is fine but I think most people are cooking pizzas between 550-650. Once you get the consistency of the dough figured out I would get the egg stabilized in the 500-550ish range to start (indirect), get the stone in there and let the stone acclimate in the heat for 30min. This is when you can be building your pizza.

Once the stone is ready it's time to throw the pizza on. Timing can vary a bit depending on the sugar content of the dough. Until you know the tendencies of the specific dough you are using I would check it at 5 min but it will probably take closer to 7min. In the future you want to be checking it closer to the time it will be done so you can keep the lid closed and get the top cooked. It will also help to cook pizza higher in the dome to get it cooked evenly. Felt line or higher is best but it looks like you may already be set up to do that. 

Hope this helps. This is just a few pointers and my 2¢. It looks like there is a ton of good info on pizza's on the egg in the forum. Just keep at it and each time it get's better and better. We don't even order pizza anymore because of how good it is at home. 

Good luck!