I’m thinking it’s about time to take a culinary class.
I like how you didn't go nuts with a thick crust, which is an ultra-common pizza-making mistake. That said, pro-tip: whether you use a pizza-steel or pizza ceramic, it's best to heat up either, as well the oven, to the highest possible amount, before actually placing the pizza on there and baking it as fast as possible.
Now, why? Well, it's because you want to move as much heat as quickly as possible to the dish, without actually burning the pizza across the shortest amount of time possible. What this accomplishes is to preserve the freshness of the ingredients, whilst also accomplishing the yeast-rising and bread-making... in fact getting the bread (crust) as perfectly, very-lightly scorched as possible.
You can see multiple examples of this across various pizza-making blogs...