Looking for advice on oven temperature

Hey pizza peeps!  I’ve been getting into pan pizza (basically New York sicilian) and I’m struggling with oven temperature and could use some advice.  Here’s what I’m working with:

– electric oven, max. temp 500, heating element is at the top
– pan is a Lloyd’s 14×14
– pan lined with avocado oil and a bit of regular (not evoo) olive oil
– dough is 80% hydration
– cooking on the bottom-most shelf at 500. 7 minute bake, spin the pan 180, 7 minutes more.
– I take the pizza out of the pan immediately after taking the pan out of the oven (or else it burns)

Basically, either the crust burns in the pan, or the dough doesn’t bake fully. I’ve been trying different temperature and baking times, but I still haven’t found the sweet spot.