For clarification purposes, I'd like to point out that whenever I shift a pizza from a lower oven rack position to the uppermost oven rack position in my oven, I do not turn on the broiler. That is an option that I have used before successfully to get better top crust browning for Neapolitan-style doughs using low protein flours, like 00 flours, or for doughs that appear to have low residual sugar, but for just about all other types of doughs, including the NY style, I have found that I don't really need the broiler. There is already enough heat at the top of the oven to produce the desired degree of top crust browning. These days, I reserve the broiler for those stubborn cases where it is hard to get good top crust coloration any other way, or to cook toppings more quickly and completely, or to dry out high-moisture toppings, etc. In your case, you might play around with both approaches and see which you like better.