Get used to that. I don't know how long you've been making pizza or how many you've made, but I've made thousands at home and I still experience AHA! moments pretty regularly. For example, a week or two ago I decided to raise my stone a couple rack positions for the first time ever. AHA! Immediately the tops of my pale NY style crusts got some nice brown color, and there didn't seem to be any new negative characteristics in other areas.
I've also had other AHA! moments recently that have contradicted previous AHA! moments. For example, I used to mix my NY style dough for a long time (10 or 15 minutes), which I imagine is probably consistent with how most people initially learn to do it. But for the last few years I've mixed NY style dough for 3 minutes. The switch to a short mix was an AHA! moment. I've always loved the results of the short mix, but lately I've been seeing some problems with the short mix, so I'm gradually increasing the mix time, which is kind of another AHA! moment. I mixed my latest batch for 5 minutes, and since that dough seemed to need more mixing, I'm gonna mix for 6 minutes next time. AHA! in progress?
Indeed, if I had to guess I'd say I've been making pizza for almost 2 years, and only recently did both of what you mentioned above. I don't time my mixing but rather gauge it by eye - once everything comes together I'll let it mix on the lowest speed for another minute or two before removing the dough, letting it rest for 5 minutes and then going into a series of slap & folds / rests. Was an eye opener!