Those look great as usually. That temp is just about perfect for this style, ~660F 4-4.5 minutes.
I have a question about your sauce. It looks like your sauce has a nice "thickness", are you using straight tomatoes from the can and doing nothing else? Are you cooking it for a little or adding some tomato paste to thicken it up a bit? If you're draining them how do you do it? Sorry for all the questions but last week the sauce I used was too "runny" which I didn't like and didn't really meld with the cheese how I would have liked.