To refresh my memory, I went back to the Papa John's clone thread to see which PJ clone version you used. It is the one at Reply 24 at http://www.pizzamaking.com/forum/index.php/topic,6758.msg59357.html#msg59357
. Considering that you used less than 1/8 teaspoon IDY, you got nice volume and a lot of nice bubbling in the finished crust. Also, with a roughly 8-hour room temperature fermentation, it is a convenient dough to schedule and make, although the timing may vary from one kitchen to another based on the room temperature.
I usually try to keep the rim size on the small side so that it doesn't rise that much during baking. Doing that makes my pizzas look more like what I buy from Papa John's. But, for those who like a puffy crust with bubbles, it looks like your shaping method produces those results. Your pizza looks inviting.
Papa John's uses a cheese formulation from Leprino Foods. I am sure that your Meijer mozzarella cheese was better than the Leprino product, which I deem to be the weak link in PJ pizzas. Also, your cheese does not have any additives, so it will be a more natural tasting cheese.