I haven't had the success you have but like you, I'm a tough critic. The recipe I used is from one of NYC's best pizza's (Roberta's) and is also on the NYT recipe page. I wish my oven could get up to 1000+ degrees. It would make it much easier.
https://cooking.nytimes.com/recipes/1016231-pizza-margherita?action=click&module=Collection Page Recipe Card®ion=Our Greatest Pizza Recipes&pgType=collection&rank=1
It's really all about the dough.
https://cooking.nytimes.com/recipes/1016230-robertas-pizza-dough
Using that dough tonight. I'll report back.