I seem to remember sugar being used in pizzaman's recipe. If that's the case, you may want to dispense of the sugar in your ingredients, which is only necessary to produce browning at lower temps. American flours already include malted barley or an enzyme in flours like Pendelton to induce browning. Also, with 8 hours of delayed fermentation, most of the natural sugars in the dough will be released. Even with a couple of days of cold fermentation, you should be fine with American flours without additional sugar. With Italian 00 flours like Caputo, it can be a whole different ball game, since the amalyze process produces little sugar, and hence the propensity for Neapolitan pizzas to have a whitish look that is only offset by intermittent char spots.
It also seems that pizzas are often moved around ovens, which contributes to their end result. Woodstone, for example, suggests specific movements in their ceramic ovens, and I've seen those who use it adhere to the practice. In general, it's part of the value of having one guy who handles the oven; even in my house, I make very specific movements with my pizza depending on what I see in the first few minutes using a thin screen.
Here's a local Amici pizza, American flour, 750F, no sugar, cooked in Woodstone ceramic oven: http://home.comcast.net/~keck-foundation1/amici-pizza.jpg
Here's A16's Neapolitan pizza, Caputo flour, 800+F, no sugar allowed of course for Neapolitan: http://home.comcast.net/~keck-foundation1/Neo-roll.jpg
Here's a slice of mine, American flour (in this case, King Harvest), 530F home oven, no sugar, screen (no char that comes off in my hands, unfortunately; but crispy all the same):http://home.comcast.net/~keck-foundation1/copy-king-harv-slice.JPG
I looked at a large green egg today. I can't help but wonder what the result would be if you inverted the plate setter (legs up), and placed the pizza directly on top of a thin pizza screen, which goes in with the pizza (and heats immediately) instead of a pizza stone. By the way, do you get actual char marks instead of burn marks on your pizza (the good stuff that comes off in your hands)?