hi thezaman, i am glad to have found someone in the same position as me
Hopefully we can exchange tips, the forum you linked to is not very clear to me.
I've had a very busy day today. My life is rather hectic at the moment, but i managed to bake some pizza's.\
My result are: it is rather random. But overall the result are good and well edible.
With a good warmup i can back a pizza with 00 flour within 2 minutes. It demands a lot of attention, but it is possible. The thing you say about the heat-spread is true. The upper element does not cover the whole pizza, making some parts more baked then others. But the pizza you see here is just a test for the warmup the pizza. Maybe i covered the pizza with too much oil, but i think... with toppings it could bake very well in 90 seconds.
Example is the photo here. It is made from the flour i mentoined earlier. The 00-one.
Only dough with olive oil. It is baked in 2 minutes precisely. Cold rize for 24 hours. Dough balls made 5 hours before baking at room temp, but that didn't really work. The dough deformed a lot and i had remodel the balls and after a litte while i made the pizza skin