Thanks for the tips and encouragement guys.
I have been using the Lehmann dough calculator for the recipes, maybe I just don't stretch it out thin enough (if that is what you were implying, Scott). I am new to the term "Oven Spring" I looked it up in the glossary but was still a little confused. Does the quick oven spring provide a higher bubbled crust and then a flatter body? I also have no problem with trying to get a bake of 4/5 minutes. I am not really sure how a faster bake will differ, but I can't wait to try it.
I did the 3 pizza's (Veggie, Buffalo Chicken, and Cheese) but did not take any pictures, mostly due to the ridicule that I might have gotten from my wife and buddies for being obsessed with pizza. My wife said the crust was the best I have ever made. I think they turned out pretty good too. Maybe the 58% hydration is the way we like it so far, but who knows, my next pizza's could turn out not that good or when I try the steel plate with a higher hydration, it might be better yet.
I am at a point where I am really liking the pizzas that I am making so far, and I really owe that all to the posters on this website and they have never steered me wrong. Darn good dough recipes here, I prefer them to any chain pizza restaurants by millions of miles and they are starting to rival some of my favorite pizza places in Minneapolis.