I'll second some of the other people's comments regarding the quantity of cheese and balance of toppings. Sometimes a "less is more" approach is called for. Keeping things in balance so that no one topping is too dominant is important. I also prefer a bit more browning, but achieving that in a home oven is not something I have any experience with as I only use a deck oven.
It really does look like you know what you are doing. You are getting great oven spring. I am one of those who does not use semolina. I only use straight flour, but the trick is a bit of tossing to make sure the flour comes of. I don't mean spinning, but I do toss it back and forth a couple of times to assist the stretching and it knocks off excess flour. If you are not comfortable with something like that, than semolina is a great way to avoid the extra flour on the crust. I went away from it because I got tired of having to sweep out my oven so often to remove the burnt semolina on my floor.