HoneyIf browning is your problem add a little honey, sugar, malt syrup or molasses to your dough. May want to up the yeast a bit, although the sugar will act as a catalyst for the yeast. The more air in the crust the faster convection process the crustier the crust. Also what is your hydration ratio in your dough
water/flour. Thin crust will want to be a bit drier. Also you can alway line an oven with firebrick. what exactly is your oven type. I alway thought a deck to be lined with stone any way. Are you using pans or screens.