My most recent CI pizza

I made this pie last Friday, and it was a great way to finish out the week. I used my daily driver 12" Lodge. I went lighter on dough than is typical for pan pizza, and the thickness on this one ended up being more similar to a Sicilian style pie, which is exactly what I was aiming for (I was targeting a thickness factor of 0.14). Here are the details:

The dough is pretty similar to the Serious Eats/Kenji pan pizza dough. I mixed the dough on Wednesday. 1 lb dough ball, 70% hydration, 2% EVOO, 2.5% salt, 50g sourdough starter, scant 1/2 tsp ADY. Mixed dough, gave it a few strength-building folds over the course of an hour, then threw it in the fridge. I pulled the dough out about 2-2.5 hours before baking, put it in the oiled up skillet, and started pushing it out toward the edges. I let it sit in the skillet for 2 hours or so, then worked it the rest of the way to the edges of the skillet.

I built the frico with a mix of part-skim mozz and monterey jack, then covered the rest of the dough with part skim mozz. I spooned the sauce on top of the cheese and scattered some thinly sliced onions over the whole thing. Into the oven at 500F for 15-16 minutes. When I pulled it out, I immediately added thinly sliced basil (the residual heat form the pizza cooked the basil perfectly) and parm. The bottom was a bit lighter than I prefer, so I put the skillet on the burner over medium-high heat for another 2-3 minutes. I let it cool on a wire rack for a bit, then crushed it.

Next time, I'll probably let it bake a little longer. I think the pizza could have baked for closer to 20 minutes with good results. My frico edge wasn't very dark, and it wasn't very lacy, so I'll have to experiment with that a bit more. I'm interested in throwing in some mild cheddar; I suspect that would darken up a bit better. I'd also like to mess around with using ghee instead of EVOO on the pan, and maybe throwing in some garlic powder and parm to season the oil/ghee a bit.

Would love some pointers and feedback. What tips and tricks do you use to make tasty cast iron pizza? How do you build a nice, dark, lacy frico edge?