Well I got it perfect to me today. About 3 factors changed. I got in my cooling rack. I made a mix of 1 egg, 2 tablespoons of olive oil, 1/4 tsp garlic powder, and 1 tsp honey and spread on the dough crust. I did use a little less sauce, didn't really miss it as much as I thought I would. Put it on at 720 (on stone near the flame)
and the temp was stable after that. Very thin crust. Next move is to go from 2/3 all trump, 1/3 caputo 00 to 50/50. This was a 4 day ferment.