You have two options here, one, as you note, you can reduce the baking temperature (try 440F) and bake the pizzas a little longer, maybe adjust the bake time to 6.5-minutes and bench mark from there. Or, another approach would be to look into reprofiling your top finger configuration. I would start by closing off the first top finger and making it a radiant panel, thus reducing the air flow to the top of the pizza to control browning, but not detracting too greatly from the heating of the topping ingredients, so the overall bake time might not need to be altered. This can be a good approach if you are already running “petal to the metal” during your slam periods.
Tom Lehmann/The Dough Doctor