I think I finally got the hang of things with the oven. I have gotten good top/bottom heat distribution and have been managing the space of the oven more efficiently. I am now able to consistently make 10" pies in 90 seconds with even cooking. I bumped my hydration up to 65-67% and am really happy with it.
The first pic is a margherita. My basil plant was starting to get picked clean, so I didn't use as much basil as usual.
The second pic is spinach, feta, kalamata, tomato, red onion, and garlic. You can see how thin it is and the air pockets in the cornicione as well as the underside leoparding.