Toby, you mentioned you do not have an infrared thermometer, but do you have a more standard oven thermometer? I'd be extremely interested to hear what kind of heat your broiler is throwing off.
Personally, I have a laser gun, but continually opening the oven door to get a reading directly from the stone, or other part of the oven is a good way to lose heat.....and I'm not sure how accurate shooting through the thick glass of my oven is.
I have found a surface reading thermometer placed on a side of my stone, in addition to two hanging thermometers placed above the pizza, allows me to view the temp through the glass quite easily.http://www.amazon.com/Maverick-Industries-ST-01-OvenChek-Thermometer/dp/B0009XBILS/?tag=pizzamaking-20http://www.amazon.com/Component-Design-Inc-EOT1-Thermometer/dp/B000HHJ0FC/?tag=pizzamaking-20
My broiler flames at the same max temp as my oven (550°F) and I have yet to find a way to set up my oven to generate that degree of leopard spotting on my pizzas. In addition, I cannot fire my broiler at the same time the oven is on, so I have to cook on the stone, turn off the oven and turn on the broiler...which takes a full minute to kick on. My pies are so close to the broiler while finishing that it nearly touches the flame....but it does not get hot enough to really finish the top of the crust like I want it.
I'll keep tinkering around with different set ups, but any ideas? My wife is NOT down with the self-cleaning cycle, but is down with a WFO when we get a yard.
Toby, the Brussel Sprout Pancetta pie looks delightful! --K