Finally, let's talk about this last bake
First, if you can take the undercrust and crumb from that first pie and combine it the appearance/top browning of the later pies, I don't care WHAT kind of imprinting the Mexicans have had in regards to pizza preferences... you will be an incredibly rich man.
Okay, onto the minutiae
I think we're both in agreement that you need more flop- next stop on the altitude correction flop acquisition train- 67% percent hydration- and 3% oil. Other than that, I think the process looks solid. Next time, hold a warm slice by the rim and take a photo of it to see how much it droops (if any). It's just like your single slice undercrust shot, but with a 90 deg. rotation so the bottom of the slice runs parallel to the ground.
The dryness of the doughball seems to point to a strong flour- possibly a bit stronger than the specs (or maybe more in line with the original specs). How is the texture of the crust after it cools? Is it at all tough? At this point, I don't think we need to make any major changes (and possibly jeopardize that beautiful crumb), but if you are seeing toughness, it might be time to blend with a softer flour.
I know that, because of your location, you don't have access to the same equipment that we do, so I feel bad getting on your case about this, but the containers absolutely have to be round. Even if you're working with round glass or round ceramic bowls, it's better than square or rectangular containers.
Speaking of containers, next time, if you're using a clear container, could you get an undershot of the bottom of the dough pre-form?
Speaking of equipment, think about fashioning your own metal turning peel- cut a thin steel disk, then take a metal broom handle (with the paint removed) with a groove cut into the end and find a welder to weld the two together.
The oven setup looks solid- I just want to confirm the distance between the bottom deflector and the side and back wall.
I was kind of hoping for a slightly greater difference in temp between the lower part of the oven and the top, but I'll take anything I can get.
Next time, go with 1:45 on the pre-heat. This is not the time of the year for really long pre-heats, but, with the thermal mass you've got, I don't think we have a choice. I might, the time after next, have you remove one layer of the ceiling tiles, but, for now, let's see what the longer pre-heat does.
If you can, take more IR readings:
hearth edge (about 1" in)
bottom of tile ceiling center
bottom of tile ceiling edge
Top of tile ceiling edge
oven ceiling center
oven ceiling edge
Does your final pizza diameter match up with the diameter you use in the dough calculator to determine thickness factor? Joe's might very well be a .075 TF, but, because of the extreme oven spring you're getting, in order to match their crust thickness, I suggest .07. Also, start pressing out a smaller rim. NY slices, on the whole, have practically no height to their rims.
From now on, you can feel safe that the first pie won't burn, so use good sauce and cheese on the first pie you bake. The longer than 15 minute recovery time is a concern. Between the deflector and the quarry hearth, I think we might have handicapped the bottom a bit too much. Let's first see what a longer pre-heat brings you and then go from there- possibly with some deflection tweaks and/or a different hearth material.
Speaking of not burning the undercrust, not only will the oven setup guarantee that your undercrust won't burn, but it should be a natural part of the baking process to check the undercrust every few minutes (usually during the turn), to see how it's going, and, if it is getting to dark, either pull it or dome it. You can't, unfortunately, leave the oven open for long stretches of time or keep opening and closing it, but you can develop a sense for when to check and make sure the undercrust isn't going too far. This is a skill that you will take into the professional realm as well, as you won't be using a stopwatch to bake with, but, rather, just getting a feel for how long the pies take and checking them for doneness about that time (all while minimizing the number of times you open the door).