Ryan,
The easiest method I've found for higher than normal temps is to preserve my used coals from a previous grilling by cutting off the oxygen as soon as the food comes off. After I've done this a second cook I have lots of "half burnt" coals in the grill.
The next time I need a high heat for any reason I put about half a chimney of fresh topped off by some of the unburnt coals. I light that chimney, and spread the remaining unburnt coals around the grill, dump the hot chimney on top, give it a few minutes to catch everything on fire, and then watch the temp soar. I don't know why, but every time I used unburnt coals the temp is much, much hotter.
It sounds like a lot of work, but in reality is is absolutely none and achieves the results I want every time, for pizza, steak, anything. Good luck.