Using the broiler element has become pretty much standard operating procedure for me. For me, it gives me control over the overall bake. If the bottom of the pizza is cooking faster than the top, or if the crust color at the rim needs more darkening, I turn on the broiler element and move the pizza from the stone to an upper rack position below the broiler element. Sometimes I turn the broiler element on when I put the pizza on the stone, to keep the oven temperature elevated, and sometimes I turn the broiler element on part way during the bake, especially if I see that the top is cooking too slowly or the crust is too light. For certain crusts, such as those using 00 flour, I almost always use the broiler element to increase the crust coloration (although more recently I have been using dried dairy whey to provide added color). Of course, you have to be careful when using the broiler element. You don't want to burn the cheese or other toppings. In my experience, a minute or so under the broiler element is usually sufficient. With experience, you will quickly master the process, much like a pizzaiolo learns how to move pizzas around the oven to get the best results.