Good lord Matt, those are some georgeous looking pizzas throughout this thread!
These are among the best looking Neapolitan styled pizzas I have seen on this site. Your crust has very beautiful leapord spotting to it, as black pocked and consistent around the crust as you'll see anywhere in the world, which takes some effort and attention to detail. The Caputo and other lower hydration doughs seem to attain leopard spotting much easier than higher gluten doughs like All Trumps, KABF, etc, which typically just brown evenly all over the crust rather than getting that degree of spotting.
Your fermentation with regards to the amount of sugars left in the dough seems to be spot on. As importantly, the differential between the heat of your floor (which at 900°F is very nice) and the hotter heat reflecting off the dome seems to be correct. You are also obviously paying close attention to the rotation of the pizze as evidenced by the consistent char around your crust.
Matthew, can you post some more side, crumb shots with a clearer view in the future? Is your hole structure, crumb texture where you personally want it, or are you looking for more alveoles, webbing and general lift/spring in the height of your cornicione?
What type of a kneading/mixing regimen with regards to mixing times, speeds and rest periods are you employing with your DLX for this recipe?
As an aside, you having a wood fired oven in your backyard and doing 24 hour ferments with a wild yeast are proof enough that you are indeed "nuts", so just bust out the camera and come out of the closet, so to speak.
Great looking pizzas!