That's really nice, Chau. A few thoughts.
Get rid of the pan. Brooklyn Sicilians are longer bakes, so you don't need blazingly fast heat transfer, but you need a lot faster transfer than what ceramic will give you. Cast Iron is also going to be too slow. You need a fast transfer on the bottom during the first part of the bake (the hearth component) to maximize oven spring. Aluminum is your best bet- as long as you can keep it from warping- although, it looked to me that many of L&B's pans were a bit warped, so maybe the superior conductivity of the aluminum helped to resolve uneven heating from having a warped pan contact the stone hearth unevenly. I would make sure to go with heavy gauge aluminum.
Along with a heavy gauge aluminum pan, you'll need a hearth with a pretty high heat transfer. I don't know what L&B sets their ovens at, but my money is that it's the max, or close to it. This could, imo, be close to 4-5 minute traditional NY heat transfer we're talking about here. I'm just brainstorming here, but a hearth that can bake a 4-5 minute pie, with the delay of the pan, could be 7ish minutes. I wasn't paying attention to when they move the pie to the rack, but it could be 7.5 on the hearth, 7.5 minutes on the rack. If your bottom burns quickly, then you can always dial back the pre-heat on the hearth, but, to begin with, I'd go pretty intense (thin stone/very high temp or thick, conductive stone, high temp).
Keep the BF. L&B is pretty chewy, so it might be 14%. If you feel like it wasn't chewy enough, then, I'd go up to HG. Otherwise, I'd rely on the pan switch to give you a bit more oven spring.
Lower the TF. I would trim your dough ball weight by at least a quarter. This should help with oven spring as well.
I think you've shown that this pizza can come out of the oven with a wet custardy looking crumb, but, given a few moments, the crumb will dry up a bit and get breadier.