100 million, It looks to me like your pizzas turned out great, but if you are going to keep changing things you might want to try this. Drop your oil down significantly to roughly 1-2%. I wouldn't go above 4%. For now I would make sure your dough balls only double (no more or less) before use, and try some fresh mozzarella. You said you were using fresh mozzarella, but this looks to be dry mozzarella or some type of inferior fresh mozzarella, possibly even pre shredded (a big no no because of the cellulose!). If your cheese was better matched to your oven you would be able to let the dough cook a bit longer. Nice work, and what a beautiful space to bake pizzas in!