I did a little digging at PMQ and maybe this Q&A between a poster and Tom Lehmann will help:
"Hi Tom, I finally gave up trying to cook all the pizzas in my deck oven. I bought a used blodgett conveyor. Is there any changes I should make in my already excellent dough, or should I start off with the same and adjust it from there? What would be a good starting point for time and temp?
Thank You!! Sorry Deck Lovers!
I'd suggest starting with your existing dough formula. If you experience a problem with the dough not coloring well, try adding a couple percent sugar to the formula, this will help the crust to develop color but not affect the flavor. The only change that I'd make is to set the oven temperature at 435F and the bake time at something close to 7 minutes. This should get you in the ball park for a cheese pizza 12 to 14 inches in diameter. Don't try to make everything in the conveyor, just your biggest sellers, that way you can fine tune it to give the best bake to that product.
Tom Lehmann/The Dough Doctor"