Yeah, but to me it seems like, and I cooked pizzas for two years in college, that if you can get the top up to +800º you would not need to use the broiler aspect. I cooked on two big Blodgett gas ovens. We ran them at about 600º and cooked both sausage and ground beef from raw on our pies. I would move the airflow, as needed, from below the deck to get a toasty crust, to over the top to make sure taht the meats got cooked before the crust burned. Sometimes it was a little tricky, but eventually you got the hang of it.
But, of course, you're probably right ! ! !
BD