gd, in my experience with my wfo, Pizza Party, I can achieve a crisper crust if I stay with a floor temp around 650. I am currently using 57% hydration with 3% EVOO so an effective hydration of 60%. I bake by bottom color and generally "dome" if I need more top color after the bottom is good. Yesterday my floor temp was 750+ with a 2:33 bake time. Not crisp but not floppy either. I was too hungry to wait for the floor temp to go down.