Really like the broiler method for NY style. I've achieved great color balance by placing the stone on the very lowest oven rack to maximize bottom coloring. I bake for 4-5 minutes on the stone, then move the pie to the top rack and broil directly on the rack (without the stone) until the top looks like yours. Usually I switch the broiler on 1 minute before moving the pie to the top rack. I agree about the longer pre-heat, however, the stone heats up much faster near the floor of the oven as I'm sure you know. Here is a pic of a pie I made using the broiler method and left over Tartine dough. Good luck!