Thank you for the suggestions! I will do the forum search for oven trick because I am rarely satisfied and always looking to do a little better. Do you have a web site link for that 1/2" steel plate. That's one I have not heard of. I am using KA BF but I do have Caputo flour in the pantry. What flour would you recommend using? I'm not familiar with all the different types of flour.
Here's a link for the kind of steel plate you want. You'll want the 1/2" thickness. It looks like the price of steel has gone up, because the online price is now $50 for 16 x 16 x .5. It wasn't that price two months ago. Anyway, from what I hear, local sources are both less expensive and don't have shipping costs- shipping costs that can easily tack on another $30. Just look for sheet metal in the yellow pages. The nice thing about steel is that it's used in construction just about everywhere and 'mild'/'hot rolled' steel is all the same and it's all suitable for baking. It's pretty much just like baking with cast iron, except, with the temps you're baking at, the steel doesn't need to be seasoned.
If you can't break the 6 minute bake barrier, you shouldn't be baking with Caputo. In my opinion, you really shouldn't be using Caputo above 3 minutes (some others feel differently). Caputo can work in 3-4 minute Neo-NY/Coal scenarios (usually blended with other flours), but Neapolitan sub 2 minute bakes are really where it shines. Since you list the favorite pizza in your profile as 'thin crust,' I'm not even certain that you'd be a big fan of the softer/puffier (and usually a bit wetter) Neapolitan style. Since you've mentioned a few times being happy with 'crispy' results, that would, in my opinion, definitely rule out Caputo, as it's suited towards less crispy styles.
'Thin crust' can be 'thin crust Chicago' (higher oil content, I believe), 'cracker thin crust', and NY style. Even though you have ties to Chicago, I'm guessing, by the photos of the pizzas you're making, that you're striving for something along the lines of NY Style. For NY style, you want, like I said earlier, real NY pizzeria flour. Not Caputo, not KABF. Bromated brands include All Trumps, Bouncer, Sam's Club High Gluten Chef's flour, Balancer, Hummer, Kyrol, Spring King, Full Strength, King Midas Special. Restaurant Depot carries at least one of these brands, but it can be tricky to shop there because they'll only sell to people with business licenses. Some locations will give you a one day pass. Cash and Carry is another wholesaler with locations in Washington, although, from the FAQ, it looks there's a chance they sell to the public.http://www.smartfoodservice.com/FAQs.aspx
I would give them a call and see if you can buy flour there. If not, your next best bet is probably Sam's Club.
As far as your oven goes, does it have a broiler in the main oven compartment? If so, then it's got two elements, a baking element below and broiling element above. If you look inside your oven as it's baking or broiling, you'll seeing the glowing red elements.