If I had your oven, I'd give it a run for its money and see how high it can go, making all kinds of pies from New Haven to Elite NY-style to Semi-Neapolitan!
I think you should go for it and tap into your adventurous genes and find out!
I mean you have come up with some interesting projects like the Kefir pies, the Ischia stealth project, your preferment Lehmann adaption, etc.
I'd max that puppy out using different pizza styles.
I have always wanted to try higher bake temperatures and did one time at Reply 524 http://www.pizzamaking.com/forum/index.php/topic,9908.msg104776.html#msg104776
for an experiment that Chau wanted me to do, with using a higher temperature on my deck oven. Those pictures were the results of using the preferment Lehmann dough at higher baked temperatures.
The only problem with doing experiments (with higher bake temperatures)when I am at market making my regular preferment Lehmann dough pizzas, is as you can see the bottom of that pizza crust did burn. I then burnt different pizzas even as the temperatures dropped. While I am at market, I mostly have to keep my deck oven temperatures about the same, because I have to keep baking pies.
I would like to play around with different doughs in my deck oven more, but I havenít as of now. My deck oven even takes an hour to heat up the deck, the same as other ovens at home, used with pizza stones.
I guess this is a cop-out, but to clean everything up and try each dough at market, can also be time consuming, just like some of the doughs you have mentioned, but at least those doughs could be baked at my normal temperatures.
Maybe one of these days I will try different doughs and max out the temperatures, but not on a market day.