The broiler is only when you start using the steel plate. Basically, the steel plate speeds up the bottom bake, so you need more heat from above for the top- hence the broiler.
Right now, it seems like your top and bottom are baking at about the same rate, so no broiling is necessary.
Messing around with toppings can skew bake results slightly, but as long as you keep your toppings sparse, I think you should be fine. I only saw that plain cheese pie from Tanos, but if they match their NYish looking pie with a NYish topping philosophy, they most likely don't pile on the toppings too heavily.
One of these times, try 5% oil. Right now, as we speak, Chau (Jackie Tran) is testing theories on how to achieve a tender, biscuit-y crumb. He's trying to do it with 14% protein flour, which is a lot more difficult than your 12ish% flour, but the work he's doing is still applicable because Tano's has a slightly biscuit-y looking crumb (moist, fine crumb, tender).