John, I don't think this pizza will be that hard to recreate. Craig is on the money with the temp. For a 6-8 minute bake, I'm estimating the temp to be between 500-550F. That will vary on the oven but 1 min and even 2 min difference in bake times for this style doesn't drastically change the end result.
I think Marc's starting recipe and your use of Guisto's high performer flour is a great starting point. For me, that flour acts a bit more like a lower protein BF than a HG flour. It also gives a softer crumb than a typical HG flour, so it all falls in line with what you are trying to do here.
hydration - 60% is a good start considering you will also be adding 2-3% oil.
Salt - I would keep the salt at 2% and 2.5% max. 1% tends to be too low and bland for me.
Sugar - yes, 1-2%
oil - yes, probably 2% considering the flour you are using
yeast - 0.6% or so ADY, IDY, CY your choice
Fermenation time - at least 24-48 hours in fridge. I wouldn't do an 8-10 hour dough here although I don't think the results will be drastically different one way or the other. I tend to get better crust coloration if I do at least a 24h cold ferment.
Mix and mix time - Water, yeast, salt, sugar. Mix time could be around 8 minutes or so. I know that sounds a lot but the crumb looks pretty tight here and the oil will prevent over gluten development. Toss the oil in at the 6 min mark. Let the dough rest 30m or so out of the mixer covered. Divide and ball, then into the fridge. Bake a pie up tomorrow and then another on the following day and let us see the difference. Tell us which one you like better.
Be sure to let the dough proof up well before opening and dressing. Those bubbles on the pizza usually indicate (to me) an early ball stage and a well fermented dough. You may have to adjust your yeast amount or pull dough out upto 4hrs or so before bake depending on how the dough is coming.
I'm betting that you will get a very similar pizza to what you had on the first or 2nd try.
That pizza looks good btw. I like a crisp bottom and a slight crunch to the rim. Was there any crisp to the rim at all or was it just soft right out of the oven/box?