Getting a Perfectly Browned Bottom on NY Style Pizza in a Home Oven

I’m having some trouble getting a decent color on the bottom of my New York style pizza when cooking at home. I use a pizza stone and preheat it, but the bottom never seems to brown properly. I’ve tried heating the stone for 30 minutes and even up to an hour, but it doesn’t make much of a difference. My oven only goes up to 250°C (482°F), which I think is pretty common.

Does anyone have recommendations on the best rack position or oven settings to use? I’m currently using Adam Ragusea’s NY pizza V2 dough recipe, if that helps. Has anyone else had success in getting a brown bottom under similar conditions? Any tips or tricks would be greatly appreciated!