I 100% endorse these recommendations (I say this as someone who makes 3-6 pizzas a weekend, with an oven that does 900+ degrees as well).

I'll also put in a little plug for my dough calculator here: http://maybepizza.com/calc/ , which is a bit more accessible on hand held devices.

I like that you're keeping a historical record on your spreadsheet- that's a neat idea.