Marc, I don't think you notice this as much in a WFO, but anywhere a dough burns, it will liquefy and stick like crazy. I notice you have a couple tiny spots where the dough burned.
Your 500 deg. 7 minute bake from the previous page looked very crispy and fairly evenly browned, while this was contrast-y and finished in 2-3 minutes on the bottom on 550. You could obviously try an unmalted flour (I wouldn't go 100% unmalted, though), but 525 might be that happy medium with this malted formula. With my own soapstone hearth, 550 gives me a 2.5 minute bake with a little too much contrast, while 525 is just right.
I would also add that, from a crispy perspective, the 500 deg. 7 minute pie was 55% hydration. If you want some of that crispiness with a shorter bake time, it might be worth while playing around with less water. We're getting into a very subjective area here, but if I were working with your flour and your plate, I'd probably go 58% hydration and a 525 pre-heat with the 1% sugar and 3% oil that you're using now.