Mark, we're entering into a bit of controversial area here.
I just recently had a conversation with Kenji (from Slice) regarding similarly abnormally low bake times, and, after the fact, I came to the conclusion that his use of 2% sugar and 5% oil was responsible for his bake times being well below the bake times you typically see on this forum.
Now, Kenji believes this is New York style, and he takes this information from Reinhart, who I've also spoken to lately
Out of every aspect of NY style, I think I've focused the least on sugar. The highest I've ever gone with sugar is 1%. I've never tested above that, so I really can say with complete certainty that 2% is outside of the NY style spec, but I am reasonably confident that it exceeds NY style parameters. I've spent a lot of time looking at oil, though, and 5% is pretty egregious, and, while I have recommended 5% oil to Steve, it was a workaround for a weaker oven setup- a necessary evil.
This forum has a lot of fans of high-ish oil and sugar (American Style) pizzas, so I'm not knocking your approach. In fact, for those people without the necessary oven setup for fast bake times, a more American approach is their only option for good oven spring. You also are focusing on pizza you like and not any particular style, which I'm also fully supporting. As we begin to analyze baking techniques, though, it's difficult to put our results into perspective with such a dramatically different recipe. I'm not saying that your broiler experiments aren't useful, but with your always on broiler and oil/sugar content, I think you're doing something a bit different than Steve and I.