I cook in a Gozney as well and the things that have made the biggest difference for me are a slow-rise dough (I've found that the really high-hydration recipes didn't make a huge difference for me and made the dough way more difficult to handle, so I haven't been doing that) and putting the sauce on hot (I keep it at a low simmer on the stove and dress directly from there). Shaving some parm over the whole thing with a microplane and adding a quick drizzle of olive oil right before popping it in also makes a big difference (I crank the oven to around 900F and my pizzas usually cook in ~75 seconds).
Ken Forkish's _The Elements of Pizza_ is a great resource though it's more focused on standard home oven cooking. His slow-rise recipe is roughly:
350g water (at ~95F), 13g salt, 1.5g instant dry yeast, 500g white flour (I use Caputo 00), mix the first three and let the yeast hydrate, then mix in the flour, rest 20 minutes, knead briefly until smooth, two hour room-temp rise in an oiled tub, shape into balls, then fridge rise (until either the next day or the day after, but best the next day). I do it with 310g of water to get a 60% hydration dough which is my preference.