Help with frankenstein of a fluffy outer crust and thin and crispy undercarriage

[lewicki]

Hello everyone.

What I'm trying to create (if possible):
Big, fluffy and crusty outer crust
Thin and crispy (no flop) undercarriage
see the attached pictures

Current breakdown:
Pulled from here (https://www.pizzamaking.com/forum/index.php?topic=73028.0)

Poolish

200 grams water
200 grams KA organic bread flour
2 grams yeast

Dough

400 grams poolish
700 grams strong bread flour
100 grams wheat flour
480 grams water
25 grams salt
20 grams sugar
50 grams olive oil

How I'm cooking it:
Pizza steel
550
convection on
dusting of 50/50 mix of corn meal/flour underneath
time is about 5 or so minutes

What I'm getting:
A beautiful pie where the outer crust is perfect, fluffy  and crispy, but the underside is a NY style, foldable and slightly cracks (basically a great NY pie, which I also love)

Limitations:
If I try to cook longer, the underside starts to burn. I'm assuming this is happening because of the added sugar
the cheese (mozz, parm/pecorino) starts to break down. (The cheese breaking down is not so much of a problem to me).

Other ideas available to me
I'll probably need to lower the oil and sugar, but the browning and the fluffiness on the outer crust is perfect.
Less toppings?
Longer cook?
Can a pizza screen help in any way?
I have an ooni. Perhaps start in the ooni to get the top puffy and crispy, then finish in the oven at say 450 to get a longer bake and more crisp?

[TXCraig1]

If you want to bake longer after hitting the desired bottom color, you could slide a screen under it. 

I'd leave the oil in, and taking out the sugar probably won't make much of a difference, if any.

[spatel]

Trying to achieve something similar can you share more about preferment/rest etc. times you're using?

[spatel]

Seems like you've got about 12inch pie in the picture, but the recipe is pretty big. Are you scaling down? How many pies does this make