Norma, I've spent some time researching the specs of your oven, and, after some consideration, I don't think it can do a fast baked pizza.
At least not without some modification, and, since you don't own the oven, I don't think that's feasible. You might be able to modify it without altering the oven at all, perhaps by adding some sort of shelf that raises the pizza closer to the ceiling, but I'm not sure it's worth the trouble.
The biggest potential achilles heel for bottom heat only gas ovens, as Kelly will fully attest to, because of his extensive LBE research/experience, is getting enough top heat going down onto the top of the pizza. You've got to have lot of BTUs coming up from the burner below and you've got to deflect/re-direct this massive heat up, around and down onto the pizza, masterfully. In your oven, the deflection/re-direction isn't too bad (it's the standard deflection for all commercial gas deck ovens), but the BTU output is far too weak to achieve really good top browning during shorter bakes.
Some gas decks will add a firebrick ceiling to add thermal mass and bolster the top heat, but, with your burner, it's still not going help much, and, like I said before, because you don't own the oven, welding in any kind of support for the firebricks is out of the question.
This all being said, I would still like you to be able to see, with the right oven setup, how easy it is to make a Best style pizza. Just because you can't hit their magic bake time at the market, doesn't mean you can't do it home. Could you refresh my memory on your home oven? Gas or electric? Peak temp?
