We make one where we par-bake the dough until it is just set, then remove it from the oven and dress the crust, then put it back into the oven to finish baking. It is an extra step, but it does result in a finished crust that is essentially as flat as a board across the entire diameter. As a side benefit, it seems to dry the crust out a little more than baking it all at one time, resulting in a crispier finished pizza. If nothing else works for you , you might give this a try.
Tom Lehmann/The Dough Doctor