Deb, while I enjoy seeing my recipe (modified or not) being successfully utilized and I'm ecstatic that you're one of the first members to follow my advice and track down Spring King, did you have to go with Baking Steel? Et tu, Deb? Et tu?
Seriously, I can sort of understand your desire to just get the steel purchased and off your to do list, regardless of the price involved. I do think, though, that with beautiful pies like these, you'll want to share them with your friends, and, once you start entertaining, the 13"ish maximum pizza limitation could end up getting on your nerves.
You can help mitigate one aspect of the small pie issue by pressing out smaller rims. Rims can provide essential levee duties in preventing boilovers, but, as long as you watch the wateriness of your sauce (yours looks fine), I think you can press out a more size specific rim without introducing boilover concerns.
What thickness factor did you go with?
I can't make any promises, but, generally speaking, using the convection bake feature while the pizza is baking should give you comparable browning as using the broiler, without have to turn the broiler on and off at the designated times. Maybe. It depends on how hot the plate is/how quick the bake time is and how much color you want on top. Convection should give you less contrast and more even browning.
If you're going to do justice to these beautiful pies, it's time to photograph them under better light. It's not always feasible, but sunlight is ideal- it makes for the prettiest red sauce. Second to sunlight, incandescent. Fluorescent is not your friend.
Don't get too caught up with the broiler pre-heat. The surface of the plate can get considerably hotter, but pizza bakes with penetrated heat. Use the convection bake for the pre-heat, and, then, if you want, you can play around with using some broiler just before baking to drive up the temp a bit more. Honestly, if the convection bake setting can give you 525 and the fan never shuts off, then there's a distinct possibility you can turn that on, pre-heat for 45 minutes, launch/bake the pizza, and never have to change an oven setting. Maybe.
I'll get over the baking steel purchase. Eventually
In the meantime, though, those are some really nice looking pies.