I don't know Mike, that's not a bad looking undercrust at all. I wouldn't necessarily give up on pushing the cheese envelope. The only downside to using more cheese is that it's harder to melt. I find that using room temp sauce rather than refrigerated sauce helps. I will occasionally toss the sauce in the microwave for a bit to give it a little more warmth.
The cheese, for my tastes, is a bit undermelted, but, overall, those are really nice pizzas.