It's possible that your oven is what we refer to in the U.S. as a convection oven. If so, I have had very little experience baking pizzas in such an oven. However, other members have such experience, which you may be able to read about if you do a forum search on convection ovens.
Based on what you have said so far, I would be inclined to bake Randy's American style pizzas on the lowest oven rack position but be prepared to move the pizza to a higher oven position (I use the uppermost oven rack position) when the bottom of the pizza starts to brown, and allow the pizza to finish baking at the higher position. Since your maximum oven temperature is lower that what Randy specifies, the pizza will bake more slowly. Usually, this leads to a drier pizza crust with a more chewy characteristic. If you experience excessive bottom browning using the lower temperature and longer bake time along with a center that still is not fully baked, one possible way to counteract that effect is to lower the amount of sugar and honey in a future effort, so that the pizza has enough time to completely bake before the bottom crust starts to brown too much. Since the sugar and honey total close to ten percent (by weight of flour), you will perhaps want to cut back on those ingredients by at least half as a start. You didn't say what size of pizza you want to make, or a thickness that I might understand on a relative basis, so you may have to do some experimentation on both of those factors. However, if you make the pizzas too small and too thick, there may not be enough time to bake the pizzas sufficiently before the bottom of the crust starts to char.
Ultimately, you will want to marry whichever Randy American style recipe you elect to use with your particular oven and a particular bake protocol (oven temperature, bake time, rack positioning, and type of pan, screen, etc., used to bake the pizza). Often it takes a fair amount of experimentation and tradeoffs to achieve this objective. In so doing, you shouldn't rule out the possibility of changing the recipe. That can be done quite easily if Randy's original recipe is the one you decide to use.