I agree, the pizza looks good from here. To get better spring, allow the prebaked dough to proof up more and load it on a hotter stone.
To get the stone temp up, preheat the oven and then place the stone closer to the heating element to get the temps above where you want to load the pizza. Once you've hit that temp, move the stone back to the level in the oven that you want to bake at. Now you have a preheated hot oven, with a superhot stone. The temp of the stone will gradually decrease while you stretch the skin and top the pie. When you are ready to load, the stone temp should still be higher.
I have also baked the pizza initially closer to the heating element at a high stone temp for a few minutes and then moved the entire stone with pizza further away to finish the bake. Of course every oven is different but I just wanted to give you a few ideas you can try.
And of course wear welding gloves and becareful when handling hot pizza stones.