Patrick, it does sound like, for your setup, that's about the best time you're going to get.
It seems like you're pretty happy with your results, and that's great, but you should really start thinking about stepping up to a better stone. For your oven, that's going to be 1/2" steel plate. You're still probably getting used to the peel and I'm also guessing that you're continuing to get the hang of thinner stretching, so there's no rush on the steel plate, but, once you're ready to kick your pies up one more notch, steel will get you there.
If you like the taste of basil, try a little fresh basil in your sauce, as dried basil really doesn't taste all that great. Fresh basil in NY style sauce is actually surprisingly common in this area.
Did you give up on the broiling during the bake? You really want to broil the top of the pizza while the bottom is baking on the stone for at least part of the bake- and the only way the broiler will be effective is if you have the stone towards the top of the oven. The stone will generally pre-heat to about the same temp where ever it is in the oven, btw, so putting the stone on a lower shelf isn't buying that much more heat.