Pizza wedge

I have a big green egg Large. I’ve been making thin crust pizza for a while on a pizza stone for a while. Probably about 10-15 times overall so I’m far from being a pro. It’s gotten better and better overall. The pizza recipe I have works well. It Stretches well and is very flavourful overall. The things I found made the biggest difference was 00 flour and the 2 day cold ferment in the fridge. I make it just with mozzarella and pizza sauce and a couple leafs of basil. It’s classic and I keep it simple. I Cook it on an ooni stone and the sweet spot for me is about 550f for about 4 min. I’m also raise the pizza stone about 3 inch which is the highest I can get it in the big green egg. It sits on a second wire rack that is 3 inch above the main grill.

My only criticism would be the cheese melts fine but doesn’t brown. I’ve seen that big green sells an accessory called a pizza oven wedge. Would this accessory help brown the cheese on my pizza? When I do put the pizza in with my current setup I don’t open it fully. Just slightly to keep as much heat in as possible and I do make sure to preheat my stone for at least 30 min.