Still working on my technique

Got a pizza steel for Christmas, and have been making pizzas in my oven the last few months. Here’s a couple of the pepperonis I’ve made recently, everyone who has tried my pizzas enjoys them but I’m sure they could improve. Let me know any tips you’d recommend! For reference I’m using the 24-48 Hour Dough recipe from Ken Forkish’s “Elements of Pizza” book. Thanks in advance!