First pizza’s in my new oven, how do they look?

Been learning about pizza making for a few years and just couldn't get the right color or crisp even using a 550 degree oven with a 1/2" steel. My wife got me a pizza oven, the Halo Versa 16" and they turned out WAY WAY better than any of my others and so much easier. I think this hobby is about to turn into my new obsession.

What do you guys think? Anything I should work on?

I used the dough calculator from Richard Englewood's How To Pizza article. Pizza started on screen, removed the screen halfway through.