Nick, sometimes new pizzamakers can don glasses with substantial rose tints, but, from from seeing the photo, your original assessment of 'halfway decent' is on the money- and for your oven setup, very encouraging.
You had guesstimated previously a 4" vertical space between the broiler and the stone. Could you measure this? If it is 4", then I'd suggest finding a way of propping the stone one more inch so the top of the pizza gets a little more heat intensity.
Since this thread is focusing on hearths, it would be helpful, for the next pizza you make, to get a shot of the undercrust. If your undercrust is comparably colored to your current rim, then you might need the extra conductive punch from steel. Even if you're getting good leoparding on the undercrust, I'd still think about steel. You can always turn the pre-heat temp down if the steel is burning the bottom of the pizzas. If the cordierite ends up not being conductive enough and gives you too little color, then there's not much you can do.
Also, you joked about melting the aluminum, but I think it's important to be aware of the intensity of heat that you're working with. Just because you can broil at full blast indefinitely, doesn't necessarily mean that you should. Steel allows you to work at lower pre-heat temps, which might end up being a bit kinder to your oven.
I always recommend 1/2" or thicker steel plate, but, in your particular instance, with your (we think) perpetual broiler, you could probably get away with 3/8"- lighter, kinder to the shelf, and less expensive. Locally sourced 3/8" steel plate will most likely be even less costly than kiln shelves.