Walter, the top/bottom heat controls, as you've figured out, are pretty much worthless for pizza. By their nature, gas deck ovens, because the burner is below the stone, are almost always going to favor bottom heat over the top. The top/bottom heat controls are just sliders that open and close the hole going from the bottom chamber to the top. They're not made to add to the top heat, just limit it by closing the hole. This ability to decrease top heat might be beneficial at lower temps, such as those for baking bread, but it's useless for high heat pizza.
I guess, in theory, it could be possible to build an oven with enough deflection that the top heat is too powerful at pizza baking temps, and these top/bottom heat controls might make an actual difference by limiting the heat going to the top, but, in practice, I've never seen an oven with sufficient deflection to fit this scenario.
I spent a couple days with the BP forno classico with 120k btu's underneath and 20k btu's on the back wall along with stone lined ceiling, still would not do even bakes when cranked all the way
That's disappointing to hear, Walter. Considering the cost of that oven, for people purchasing it looking for fast bake times, that's got to hurt. I think a big player in that scenario is the deck material. It's most likely cordierite. The marsals have a top/bottom heat balance advantage in that regard because they're using lower conductivity fibrament. I know of no one using the Marsal MBs cranked, but I'm certain that they keep their balance at a higher temp than the BP FC just due to hearth material alone.
I know that, at this point, you're not in a position to make recommendations at the place with the PB FC, but, should that change, you might suggest either fibrament or possibly even Whitacre Greer firebricks, which, according to their specs, have even lower conductivity than fibrament.
I know we've talked about stones for your oven before- I have a hunch fibrament might help you go higher than 570, but your ancient asbestos stones are a bit of a wild card, so I can't say for certain.
Oil/sugar makes no impact on heat balance. If the oil/sugar doughs baked up too quickly on the bottom at the university, your non-oil dough will do the same.
You're on your own, for now, with Star. Embarrassingly enough, I have yet to go there. Soon. Even after a trip, that style is way outside my wheelhouse. I think Adam Kuban is making inroads on bar pizza- not Star specifically, but you might pick up some things from his blog:http://www.adamkuban.com/kublog/
Full Strength, by the way, is not in any way what you'd consider to be specialty flour. As you know General Mills is absolutely massive, and, although FS doesn't do the same business as AT, FS should be widely available. I can see GFS not carrying it, but any distributor worth their salt should have no problem getting it for you.