I'd say that your latest effort is very good. The pizza looks quite appealing and appetizing.
Bread machine yeast is really IDY, but not so labeled, so you might want to go back to the original recipe you used should you decide to stay with the bread machine yeast. But, even then, with only a two-day dough, you won't get exactly a perfect PJ clone. Based on what I have learned, a real PJ dough is cold fermented for much longer than two days--about 5-8 days. To get a closer clone, you would have to go with the original PJ clone dough recipe and related instructions I posted at Reply 2 at http://www.pizzamaking.com/forum/index.php/topic,6758.msg58197.html#msg58197
except that you would use hand kneading instead of machine kneading. I came up with the two-day version because most people don't have the desire or patience to wait 5-8 days to make a pizza. For what it is, I think the two-day version is very good. I would say that it is perhaps the most popular version of all the versions I came up with. You should also keep in mind that you can tweak the amount of oil and sugar to your own palate. You can use the expanded dough calculating tool at http://www.pizzamaking.com/expanded_calculator.html
to change the ingredient quantities. However, I suggest that you stick with a total dough weight of around 21 ounces for the 14" size.
Until and if you decide to go with a pizza screen rather than a perforated pan, you might try baking your next pizza higher up in the oven, maybe a single rack position higher. That might help reduce the bottom charring, which is caused by the high sugar content in the dough, but raising the pizza in the oven might also cause the top of the pizza to bake faster. So, you may have to do some balancing of the bake in the oven.