Judging by the char on your peperonis your broiler seems quite strong. If you increase the hydration a bit and manage to put the pizza in with a bubblier cornicione you might be able to pull off a 90 seconds pizza.
Perhaps. But I'm already close. My usual bake is 110 seconds. The steel is only about 2-1/2 inches from the broiler element, so the char is more about proximity than strength of the broiler.
I do need to increase the size of the dough ball, though, so that I can reserve more for a fatter cornicione. I tend to spread it too thin right now. Even now, however, I get puffy bubbles that spring up and touch the broiler element! I like charred bubbles, but they stick to the element and break when you slide the pizza out. Oh well. Still working on the technique...