It is impossible to replicate the "flash" cooking of a commercial pizza oven in a home oven. But as SmokinJoe notes, a baking STEEL makes a huge difference and it really does need 45-60 minutes to preheat completely after the oven has come to temperature.
I use parchment, and slide it out from under the pizza as soon as it comes out of the over, so that moisture isn't trapped.
My basic steps for baking pizza.
Press the dough out until it is very thin. This dough is exceptional for its strength combined with flexibility – it is possible to get it REALLY think without tearing.
Add just a smear of sauce – spread it out THINLY with a pastry brush.
Add toppings (except cheese). If any are likely to add significant moisture (eg, tomatoes, pears, peaches, mushrooms), add them last so they are exposed to the oven heat. You can also pre-cook mushrooms and caramelize onions to reduce moisture.
Bake pizza for about ⅔ of its baking time (varies with size of pizza).
Pull it out of the oven and sprinkle lightly with cheese (if using).
Finish baking until crust is browned and cheese is bubbly.
Crisp crust every time!

Firstly this is a wonderful home oven recipe, thank you ! I'm finding this is quite a high hydration dough and using the bakers' percentages it keeps working out to 75% (water 1 + water 2 + half of sourdough weight (100% hydration) = 239g / 320g flour = 75%) – though you've mentioned it's 69% above. Please could you clarify?
Just experimenting with scaling up and want to make sure I'm on the right track!

Thanks,
Kishan

It needs a longer cook time in the oven. Also, like @disqus_MoEgecr3Ur:disqus said below, don't pile toppings in the middle which can make it soggy!

Sure you could press out the dough really thin. It might still bubble up without any toppings, if you want less rise, poke holes on top with a fork to let the gasses escape while cooking.