willard, dont fear the lack of toppings. One of my favorite pizzerias, una pizza napoletana, for the entire time it was in NYC offered only cheese, no cheese, and the option of fresh tomatoes.... thats it. There was almost always a line of people waiting to get on of those pizzas! If everything else is perfect, you can get away with something like that.
On another note, you mention your temp to be 600, but the pizzas only take 2.5-3 minutes. In most ovens a 600 degree floor temp would be making pizzas closer to 5 minutes... sometimes more, especially with a dough as wet as yours. Im not judging in any way, but I am just pointing out what I am assuming are the differences between a standard commercial oven and one of your ovens.