I went back and re-read my post and wanted to add a few things.
Basically, when you've got an electric oven with a broiler and a bottom element, you can set the bottom to one temp and the top to another. So, if the top is finishing too quickly, you can turn the broiler down, or, if the top is finishing too slowly, you can turn the broiler up or move the pizza closer to it.
In a gas oven where the heat source is only from below, when you preheat the ceiling and hearth, you're preheating them to pretty much the same temp (the hearth will be a bit hotter because of it's proximity to the heat source), but, whatever temp you pre-heat them to has to work for both. Instead of adjusting the top and bottom heat with different heating elements, you have to adjust it with different hearth materials- materials that transfer heat slower and faster. By using a more conductive and/or thicker hearth, you're speeding up the bottom bake time, while a less conductive/thinner hearth slows it down.
In almost every electric oven with a broiler in the main compartment, the hearth is almost always at a disadvantage because the oven tends to not go above 550, and 550, with any thin or poorly conductive stone won't bake the bottom fast enough, while the broiling element will pretty much give you any time you want, depending on how close you put the pizza to the top of the oven.
In a gas broilerless oven, this is reversed. With a false ceiling, you can remove the thermostat from the equation and drive up the temp past 550, giving you plenty of hearth heat, allowing for pretty much any stone. As far as top heat goes, a thick tile ceiling helps, but the higher the temperature, the better. To give the ceiling a fair chance, you have to handicap the hearth with relatively poor conductivity and/or thinner material. Fibrament has just about the worst conductivity of any retail baking stone, so, in that sense, it's ideal, but its expensive and you may be able to do it for a fraction of the cost with cordierite.
The biggest issue with a gas oven setup is that, unlike an electric oven when you can turn the broiler on and off to correct top and bottom heat issues, in a gas oven, if the top and bottom are too much off, you have to buy another stone. The stone is the equalizer, not the oven dial.
I'm aware that I'm repeating myself quite a bit here, but gas oven setups can get a bit complicated and I wanted to be as clear as possible. I hope this helps.