Very nice looking pizza, Randy. I, too, like to use a little olive oil in a similar formulation and have found that KA Bread Flour does very nicely with this type of pizza. I used to use the Turbinado sugar, too, but over time its use with me fell into disuse and I just use regular or sometimes light brown sugar. I, too, like to use a pan and bake on the bottom or next to the bottom rack level of the oven. But ovens vary so much in this regard and others should watch their pizza carefully the first few times they do similarly.
So now between yours and John's in another thread -- in which he uses no oil -- I have a bucket list to work with. I do, tho, like to bake a little longer until the cheese starts to brown a little more. But that's a personal taste thing and yours looked fantastic.