4 minutes seems like a fast bake for a home oven, specially with a thicker crust.  How hot does yours get ?

That is too much char for me as well.
A couple things you can do...
You can bake on a pizza screen.
Bake at a lower temp for longer time.
I was going to suggest using the oven with broiler on to get top done sooner, but I don't think that would help the crust any.
Baking in a pan could be another option.

I will only use the oven in a pinch.  It was cooked for a total of 13 minutes, about 4 to long.  It was cooked on tiles on the Memphis Pro at 600° for the 1st 6 minutes then turned to 500°.

Couldn't wait until Saturday, so made an SSBP pizza today.
Homemade sauce, Brick Cheese and Ezzo pepperoni.  Added extra oil to make the crust crispier.
Did traditional slices rather that the bar pie squares.
Baked for 12 minutes in kitchen oven at 550f.

Where did you find the brick cheese?  I have been looking all over in stores for it so I can make some Detroit Pizzas in my new Detroit pizza pan.

Me too!  There is a place in Wisconsin you can order it, but I have never seen it anywhere but online.

Me too!  There is a place in Wisconsin you can order it, but I have never seen it anywhere but online.

I found a 5 or 6 pound block at a GFS west of Pittsburgh, but foolishly decided not to buy it.  May have to wait for my buddy to drive back east in January to bring a block back for me.

It is not sold up there. I can find it many places around me.

But different brands and I have found different tastes. I am not sure what brand it is but there is one that is very good to me as it has a saltier taste to it.  There  is a little Mennonite store up the road and they usually have it in their deli, but they change brands at times, maybe due to cost or availability. The Italian market has it also. 

I bought it on-line from Wisconsin.
Got it from Widmer's Chees Cellar.  Like everything else, it wasn't cheap.

I bought it on-line from Wisconsin.
Got it from Widmer's Chees Cellar.  Like everything else, it wasn't cheap.

I bet its close to $15-$20/# if you are getting it shipped from somewhere.

I think it was $6/# at GFS near Pittsburgh

I bought it on-line from Wisconsin.
Got it from Widmer's Chees Cellar.  Like everything else, it wasn't cheap.

I bet its close to $15-$20/# if you are getting it shipped from somewhere.

I think it was $6/# at GFS near Pittsburgh

A little over $10/lb  (2.3# for $21.xx) I had a $50 order with $25 shipping.
 

The cheapest with shipping I have seen is Wisconsin cheese mart  At $12/lb and free shipping if you will spend $49.

The cheapest with shipping I have seen is Wisconsin cheese mart  At $12/lb and free shipping if you will spend $49.

Most recipes I have seen call for one pound of cheese.

Since it is Jack n Motts, we call it Mayberry style instead of Detroit!

I also read that monterrey jack and meunster are a substitute for brick.

i even bought two balls of dough at wegmans last weekend to make the pizza