Just a 'tad' better, Mike? Really, a tad?
That undercrust is gorgeous. That's probably in the top 10 undercrusts I've seen on this board. And, unlike your 60% hydration dough, the crumb looks nice and moist- creamy.
Now it looks like you might be having boilover issues- but I think that's a topping issue or cheese/rim proximity thing. Where the oil from the pizza hasn't boiled over on the rim, the effect is stunning- maybe not a John's level of color, but certainly something Ray-ish.
So what's bugging you? Is it the flop? Don't forget, in order to get Avellino's signature creamy crumb and crispy exterior, you've got to bake the pizza to the point you have here, let it sit and cool a few minutes, then return it to the plate for a minute. That should crisp up the bottom (and give it a little bit more char) while leaving the moist crumb intact. Obviously you don't have to do this, but if you want crispy creamy, I don't think any hydration is going to give it to you straight out of the oven.
Another thing to consider is toppings. You've been doing this a long time and probably have a strong preference for a particular quantity of toppings, and I think many people across the nation feel similarly, but, it's good to keep in mind that toppings contain water and that, as discussed earlier, water takes a lot of energy to heat, so a lot of toppings will effect the way a pizza bakes. This is a big reason why pizzerias in NY and New Haven go so lightly with the toppings- that if you're a bit heavy handed, the crust can suffer. You're making pizza pretty frequently these days, so doing lots of plain pies would get old really quickly, but, just like the re-heat is a big part of the Avellino experience, so is the plain pie (and toppings on the re-heat, if desired).
Just to be clear, I'm not saying 'Do a re-heat' or 'Nix the toppings.' What am saying is that these two approaches might take you in a more Avellino direction. At this point, your ideal pie may have Avellino-ish qualities, but it might not be a perfect clone. You're destined to make something better than Avellino.