Ouch. Just looking at that photo makes my arm hurt.
But the pizzas should have distracted you from the pain a little bit, right?
Those are looking really good. I like the thickness factor. I never thought I'd say this, but I sort of like the hyperpuffiness the KABF gives you in the first photo of this thread. Still, these are a lot more Craig-ish. I think, for the most part, you have the right tool for the job, it's just a matter of becoming a dough master.
I'm sure Craig will chime in, but I think he might take his dough just a tiny bit further, based upon the bubble structure underneath the proofing container.
When you burn dough, the burned areas will liquefy. That's where the gumminess is coming from. Also, I don't have the link right now, but I remember Marco telling Omid that the yellowing of the undercrust relates in some way to bench flour- or something to that effect. The hearth is definitely a bit too high. I would move the fire to the side a little sooner and the let the hearth drop a bit.
Looking at your arm, and thinking back to the reasoning I was using for recommending the offset door (which is escaping me at the moment), I think, before you perlcrete over it, it's time to lose the offset. I might have been going with an offset with some sort of offset chimney arrangement in mind, I'm not sure. Whatever the case may be, I'm not sure what it's buying you. You really need equal access to fire and pizza.