Looking forward to your pics from that - what dough are you planning on using? Same 75 00 / 25 BF?
I suggested rotating the air director assembly 180 because it seems to me that doing so would make more of a scoop shape that will slam the top with hot air, as if you were using a large blowtorch on it.
The way it is now, you have a nice turbulent hot air mass that is moving and roiling over the top of the pie, cooking it with convection. It's perfect for high temp (650) NY style.
When you go to a higher temperature and a shorter bake (NP style), the convection setup may not be able to keep up with the heat of the bottom stone, resulting in a charred bottom long before the top looks done.