Hello Steve, I would like to hear more about the baking routine you are presently using. For example: Pizza stone sitting on bottom shelf preheated for an hour at maximum oven setting. Temp measured @ 550F. on the stone with IR gun. Baked for 8 minutes then moved pizza under broiler for two minutes. What sort of oven do you use? Gas, electric, exposed coils or not. The more details you can give the better. A dough recipe is only part of the equation to the problem of lack of browning but yes, sugar may help.
Well I am certainly not that precise as the money is not currently there for an IR gun, so I do my best to keep the oven closed and only open it very briefly.
-Pizza stone is in oven while heating to 550F, I let the oven sit at 550F once preheated for at least 30 minutes, sometimes 45 minutes.
-Pizza stone is in the middle of the oven.
-Pizza is prepared on peel.
-Oven is opened for no more than 5 seconds when placing pizza on stone. (I understand the concepts of heat transfer and heat loss, which is why I hurry the F up when I do this as to keep temp as close to 550 as possible)
-Pizza cooks until cheese starts to brown on top. I have not timed it, I don't personally like burnt cheese so when I see the brown crust on the cheese starting to form I yank her out.
-I let oven sit again at 550 for a few minutes before I open again to place second pizza in.
It's an electric oven with exposed coils. I will be moving in a month or two and imagine the situation won't change much... I hope I got enough details in there, like I stated before my process is rather simple... (though the implication there is not that I can't handle any more amounts of complexity...)