I gotta be honest. I'm a pizzaiolo, and I hate 00 unless it's in a screaming hot wood-burning oven making pizza napoletana. Heck, in my wood oven I use cheap Gold Metal bread flour just because it lines up with what I want better than most 00s.
If you've got something that works, use it and enjoy it. Nice looking pizza.
My mini has recently seen a big uptick in use. I set it up next to my back porch so I wouldn't have to walk to the large over 10 yards of snow covered ice! At my place, Mini=every day cooking, Large=weekend fun or crowds. I live the option of having hot and "cool" eggs.