How do you all cook yours so the toppings get hot and the crust doesn't burn?
It really depends on your dough formula, type of pizza, and temperature of whatever you are cooking in. I make Detroit pizza at 500-600, cracker pizza sometimes 400-450. Neapolitan upwards of 900, and for ny/new haven style I really like 675.
You have to have the correct ratio of top and bottom heat to really get it perfect along with the right dough to go with the heaviness of toppings and temperature used.
That's all fairly involved though. You really shouldn't have too much of a problem of using most dough with most cheese and toppings at the hottest your oven will go with a stone or steel under the pizza. It may not be perfect, but it will still be good for sure. You can always get creative with a hot pan on the stove or the broiler if your top and bottom aren't quite even after your initial bake.