Whoah, your tolerances between want and don't want are pretty tight, imo. To achieve that kind of golden brown while still having some droop is going to be difficult.
I would suggest bread flour (12.7ish% protein) 62% hydration, high oil (4%), high sugar (2%) and a preheat to 500-525 (try 500 first) on the plate.
I think you're going to want a goal of about 8 minutes.
Dialing in the undercrust won't be easy, but getting the right top color could be even harder. One of the biggest disadvantages to using a broiler is that it's very difficult to maintain a consistent amount of top heat. You put the broiler on, it's very hot, then you turn it off and it's no longer that hot. For a golden brown rim, you really need a steady sustained heat from above- not too weak, but not too strong, either.
I don't make crispy golden brown pies often, but, when I do, I've played around with cycling the broiler off every minute or so, and that hasn't helped much.
Does your oven have convection? Convection is golden brown city.
My stone is 6" from the broiler, but, as I said, it's very difficult to get steady heat. If you don't have convection, I'd try going with a lower shelf than mine- maybe 8" from the broiler. The further away, the less impact, so the broiler will need to stay on for a large portion of the bake, though- I'd watch it and see if it cuts out.