Are you seeing what I'm seeing? Are you still sold on Avellino's 10 minute bake time?
Joking aside, it's a beautiful pie. You're took a somewhat circuitous route away from NY pizza, and with the drop in oil, back into the NY realm, but, hey, whatever gets you there.
Obviously, you're going to continue tweaking, as we all do, but I think you're at a point now where you can see what steel can do and what cordierite can't.
That cheese is definitely a keeper- assuming, of course, that you didn't have to buy so much of it that you can't use it up quickly.
This is a very Avellino-ish pie. That may not even have been your goal, but that's the result. If you did want to go a little more in that direction, I might drop the oil a tiny bit more and go with a bit more sauce- but the level of sauce could very well be what you prefer. The Avellino pie does, imo, have a slightly better aesthetic, though, because of the redness of the sauce.
This all being said, really really nice work.