Chauflector - Increasing Browning of Rim
One regular poster to pizzamakingforums noticed that while he had the overall bottom to top heat balanced very well, the cheese in the center of the pie tended to brown quicker than the cheese towards the outer edge. The easy explanation was that as the pie rotated, the cheese at the outer edge spent a few seconds next to the roaring flame, then as the platter rotated, moved far from the flames and cooled until it came back around. In contrast, the center get a pretty steady dose of high height. His solution, named the Chauflector in his honor, was a small piece of stainless steel given a slight bend and placed between the upper stone, and the heat shield, and placed directly over the flame so that it pushed more of the heat over the outside of the pie.
Dimensions aren't critical, nor is the amount of the bend, experiment to match your tastes. Some have used a piece of stainless steel cheese grater, I just used some Stainless steel scraps I had lying around. Here the front scrap is glowing red, there is a second scrap right behind it.
Here is a link to a nicer chauflector by Jim, aka Red Kiosk
Here is the chau flector by Chau himself, who posts under the name Jackie Tran