Hi Jbravo, thanks so much for your reply and your compliments. I was also a bit surprised at how much I was able to bring down my bake times. I think I've lucked out with a hot oven. I'm at work right now so I can't tell you the exact model, but it's a cheap General Electric. Basically the type you'd expect in a rental apartment. I think the fact that's it's low end may actually be to my benefit as it runs a bit hot. The dial only goes to 500, then the broil setting, but I've checked the temps with a thermocouple probe and it runs maybe 25 degrees hot. However I took those temps with the dial set to 400, the thermocouple I have maxes out at 500 (bought it for use with smoking on the barbecue, no need for high temps) so I can't say for sure how hot it runs when set to max.
I have not done any mods to the oven but I do use a rack lined with foil to trap the heat in the top of the oven with the broiler. It gets hot enough that I can't hold my hand in for more than a couple of seconds. Again, can't tell you exactly what temps I'm looking at. I'd like to get an infrared thermometer at some point to measure the cast iron temps but I don't have one yet.
I will take some pics of the oven when I'm home, and try to find the manual to check the specific model.
At Craig's suggestion I plan on starting a new thread where I document my whole process and experiments in more detail. However I've been taking a break from pizza for a few weeks as all my experimenting has made my jeans a little tight.
Hope that helps for now.