Try a higher hydration pan pizza, adding up to 3% oil and 1% sugar into the formula. Then oil the pan when it goes in. You will get a nicely brown crust on the bottom, and if you spread your toppings all the way to the edge you won't need to worry about top heat browning.
I had a try with a pan pizza. I tried initially using my usual recipe for AP flour (hydration 67%, yeast 0.4%, salt 2%, honey 2%, TF 0.085), but the resulting dough was too wet. Just added dough back in until it felt right. Tried to do a room temperature fermentation. But the dough tripled in just a few hours due to our recent heat wave.
So, threw it into a pan, sliced mozzarella on the crust, drained San Marzanos then a layer of parmesan, and cooked for 16 minutes at 450. The result was good, but frankly reminded me of Pizza Hut.
I'll plan out my next attempts a bit better...