I really like the size and thickness of the crust. As you may know, I have been advocating that people using the Caputo flour in a home oven setting not try to make the pies too big and too thin. I have also advocated that people not get too hung up with the lack of crust color so long as everything else was in proper order. In your case, I'd be happier to see more crust color, which is the reason why I cited the posts I did, and especially the post showing the mini-oven, which I think helped with the crust color, especially when I moved the pie on top of the mini-oven toward the end of the bake. The idea of the mini-oven, as well as the smaller/thicker pie profile, came out of my experiments with cold fermented doughs at the A16 thread. If I can find a photo of the mini-oven in that instance, I will post it.