How do I make my pizza golden brown without burning the toppings?

These are limitations and I’m just going to have to deal with them.

Small convection oven. http://www.showmeathome.com/w/4/6057SOMC.jpg

I’m usually baking my pizza at 425 to 450F.

I bake the pizza on a heavy ceramic dish. It gets pretty hot in the oven. Once it’s preheated I can splash water on it and it quickly sizzles away.

Here’s the dilemma. I’d like a golden ring of crust around the pizza AND/OR at least a nice crispy bottom to go with the chewy top. The problem is by the time crust gets like this the top is all burnt. I’ve tried lower and slower, but I think just being a smaller oven puts the top too close in the vicinity of the top elements. Even on the bottom rack.

I’ve tried buttering and oiling the crust, but it just seems to get absorbed. I’ve also tried covering the top with foil, but the intense heat gets to it before it gets to the crust.

Here is what I currently do. I cook it until the top is done. Then I finish the bottom on a hot pan in the stove. It works, but it feels like an unnecessary step.

What ADJUSTMENTS could I make to accomplish this? Is there anything that would be laying around my apartment that I’m over looking?

In the ending the pizza I am making is already good, but I’m just trying to take it to the next level.