Glad to see you back. Seems like you have been pretty busy!
FWIW, here are some comments I can offer:
First of all, great start!!!!! Getting the hang of making pizza in general is hard. Making it in a new WFO is that much more. Very nice.
7 different dough variations in this short a period of time is over the top, IMO. Even if you stuck with one recipe for dough and made it 7 times in a row, you would probably find many differences. I am saying that because consistency is a challenge. With this many variations, the number of variables you are trying to track, with attributions to cause and effect, in this space of time makes it horribly difficult to understand "What's what." You then have the variation in the temperature / oven management sitting on top of all of this. Pick one. Or two. Work with them for awhile. Then start making some adjustments. I know that if you throw enough stuff, some of it will stick. But, you can be more methodical.
You are right, there is no chance that a 100% 00 dough will do well in the 600s. Totally correct.
Although I do not really know what leoparding you are striving for, you will probably not get much of that in the 600s either. You will get more "browning" than leoparding. Having said that, what is it about the leoparding that you are want? Is it the looks? The taste (char)?
The optimal temperatures for the 00 will be well over 800 on the floor. 850 is nice. Are you measuring the floor? (you need an infrared temperature gun for that). As we discussed, going by the core can give you different indicators. For example, you may have been at 800 in the core and 875 on the floor.
If you use a lot of flour (00, semolina, whatever) on the peel, you can not only get more burning on the bottom but it will very bitter and make you very unhappy.
Generally for 00 and good leoparding, etc. (Neapolitan), you need the floor really hot, a good flame going (bigger!?) and you have to move fast. The whole event is over in no more than 90 seconds. Could be 60.
If the bottom is burning and the top is not done, then "dome" the pie. Get it off the floor before it burns and hold the peel up near the ceiling to cook the top. Go on youtube and look at some Neapolitan pies being made and you will see many examples.
When you said "moderate" and "ok" in your descriptions, it is hard to know what was disappointing. On the pictures, some observations for you:
maybe a little too much sauce, especially the first one.
If it is too "puffy" (picture 3?), then make sure you get the toppings more evenly distributed and closer to the edge. Anything uncovered on the edge is going to rise up.
What in the heck was in number 4?
Didn't look so good....(the topping). And again, it is so puffy because you kept the toppings clumped more in the center and not spread around. Leave something like 1/2 inch on the edge.
Maybe take it easy on the toppings/cheese. The last 2 look pretty cheesy, so to speak. Beside that, though, those last 2 look pretty darn good!
You are on the road. And, you must be very, very full.