Thank you for your comments. I couldn't be having more fun now that I've figured out how to handle the intense heat. The solution was so simple it starring me in the face for months and I didn't see it. In the end, all I had to do was place freaking unglazed quarry tiles (double stacked) on the grill grates. I was then able to achieve equal heating for the top and bottom of the pizza. I bet I tried about 100 different configurations of stones, foil, tiles, with and without the grates before it finally came together and worked. The trick was to move the physical height of the pizza up high enough in the grill where the trapped hood heat could have it's way with it. Seems logical now but I spent many sleepless nights thinking I was going to have to live with 550 degree oven baked pizza for the rest of my life if I couldn't figure the problem out.
The thing is that at the same time I began understanding how to handle the heat issue, I found a cheese (Polly-O Fresh Mozzarella) which was a perfect match for my NY Fresh Mozzarella tastes. Granted I was skeptical of any cheese product that had Polly-O's reputation associated with it but it was so close visually to what I knew Patsy's used (a somewhat dry, ultra white fresh mozzarella) I was compelled to give it a try. Wouldn't you know it, the Polly-O had all the characteristics I wanted (taste and good splotch) and it was dirt cheap. I can attest that high price per pound cheese does not mean it will work well for pizza. What is amazing is that even Polly - O, with all it's low end quality cheese in the market has a flagship product.
Ezzo pepperoni was another find (thanks to Pete-zza). It's flavor is incredible and it is well worth the money. My only concern with it is how juicy it makes the top of the pie. It exudes a lot of juice. So there is a trade-off.