So for 2 pizzas you use:
468g flour
292g water (62%)
5g salt
10g olive oil
10g sugar
~7g yeast (12-24h)

I would use for 2 pizzas:
333g flour
217g water (65%)
4g salt
~5g olive oil (cover dough)
No sugar
<1g yeast (48-96h)

I assume you mean 550°F = 288°C for 4min, I use 450°C = 842°F for 90s.
With your temperature I would have expected the pizza to need a bit more than 4min.
Your recipe is more New York style while mine is Naples style. Both are great imo.