All these pies look good to me.
I really enjoy my kettle pizza. So far, my best heat method has been to do a chimney of either regular kingsford, or competition briquets, then add lump to that until it spikes above 600. A few chunks of hardwood right before I want to cook a pie to spike the temps.
I have the PK with the "tombstone" so there's a stone in a frame that has open sides so you can add coals without removing the stone. It's awesome.
I tried using that steel pan once and I just ended up cussing and burning a pizza to it. Now I use that steel pan to heat nachos when I have the pizza oven going and nothing else.
Everything I've read says the dough you should use for the fire ovens is more neopolitan/NY style which is more delicate. I don't toss it, for two reasons. First, it will just tear and I don't know what I'm doing. Second, everything I read says tossing can make the delicate dough tough.
I'm still learning, so take my comments with a grain of salt.