I make pizza on a grill which ranges in temp from 575 - 775 F.
At the lower end of that range, it takes longer to bake, but I do get more browning on top of the crust.
At the higher end of that range, it bakes in about 3:45, the bottom of the crust turns out well, the cheese is fully cooked, but the top of the crust is still pretty white. Longer than 3:45 would result in the cheese overcooking and blackening.
So the baking is more even at the lower end of the temp range, but I like the taste on the bottom of the crust I get at the higher end.
My dough formulation is about 65% hydration, and is only flour, oil, water, yeast.
I've read here that I can add oil or sugar to get more browning. I don't really want to add sugar because I don't want any sweetness. (I don't like any sweetness in bread either.)
How do you decide whether to use oil or sugar?