I don't think they are really "dueling responses". I told you what worked for me with the Paderno pans...lowering the heat a little and longer bakes...and steel_baker suggested moving the pan down to the lower section of the oven and raising the heat. Both ideas will work and neither discounts the other as incorrect. Often in the kitchen there is more than one way to improve a recipe.
If you just turned up the heat and placed your pan in the same place as you did before, I would guess that the top would overcook before your bottom browned.
As I said above, since steel_baker has focused on this style of pizza making (in pans) you should probably take his advice, but don't read "your oven probably wasn't hot enough" and ignore the "move your pan to the bottom of the oven" part.
When I suggested lowering the heat and longer bake times, this was from my own experience and resulted in a browned bottom without an overcooked top.
As you say, the point will be moot when your new pans arrive.
Exactly, everybody's ovens, pans, & techniques may be a little different and you have to find out what works for you specifically through trial & error. Continued "practice" at making pizza and striving to meet a target flavor, texture, and ease of preparation will allow you to focus your "trial & error" sessions on reproducing the exact characteristics you're looking for. In the long run, this makes you a more competent & consistent pizza baker. I learned through my process to weigh all of my ingredients into the recipe to make it repeatable & consistent from tray to tray. I'm not kidding when I say it took me 30 years to figure out the Victory Pig pizza that I reproduce. Not that I worked at it constantly during that time but it was always something I had wanted to do and had made several feeble attempts at it in the past.
Interesting point though (and it's one of the main reasons I read this thread) is that the preparation technique for the dough, pans, and baking are all very similar between Detroit Style & Victory Pig. Having only had Buddy's once, I stopped in Livonia to try it based specifically on what I had read in this thread, so I understand this pizza & it's flavor, albeit to a small degree only having had it once. I enjoyed what I had and may try to duplicate it myself in the future (with the benefit of this very mature thread).
I will be visiting my brother-in-law in Farmington Hills next month and I do plan to sample some more Buddy's as well as Jet's pizza. Hear so many raves about Jet's and from what I have seen of the style, it's another soft dough pizza that's baked in an oiled steel pan.
So many pizzas...... so little time.