I decided to try using the broiler method,and since it was my first time,I was not sure how long to cook the bottom then move to the broiler.I know my old oven gets very hot at times,and I did not factor that in tonight.
I ended up with a 5 minute pie,but in reality,it could have been perfect in 4 minutes or even less.I ended up over cooking the crust and cheese somewhat,but I am really happy so far. I do like my pizza well done,but I do know sometimes a bit overcooked can be overkill.
I also cannot explain it,but the pizza tastes so much better than before,over just cooking down on the lower stone itself.The rim had a wonderful crispy crunch I never was able to duplicate before.
I cooked the pie for 2 minutes on the stone on the lowest rack,then I put the pie on the top rack under the broiler,and my goal was another 2 minutes,but in between taking pics,and getting stuff ready,I left it in for 3 minutes,following the timer I had.
The dough was a 14 inch,63% hydration.I used KABF and it rose for 2 days in the fridge after it was done mixing in the bread machine.I used fresh mozz cheese and home made sauce combined with puree and fresh tomatoes mixed in from the farmers market.