Well it took 16 months but I have finally been able to make high quality VP style pizza again. In that 16 months, I had to use 3 different ovens and also had to tweak the dough recipe to accommodate an altitude of almost 7,000' above sea level. I found that at high altitude, the yeast works too fast. Too fast of a rise does not allow the dough time to develop the necessary structure to support the crust & the result is that when baked, the crust would fall apart taking it out of the pan..... nothing but a pile of crumbs, sauce, & cheese. The solution was to 1) increase water slightly, 2) decrease the amount of yeast slightly, & 3) increase salt slightly. This results in a slower rise giving the dough time to build the necessary structure.
I also had to learn another (third in 16 months) different oven. This time, a Kenmore Elite single wall oven. What I discovered is that based upon the size of the oven cavity, I had to rotate the pan halfway through the bake, otherwise, only half of the pan would bake properly. Because browning is difficult at this altitude, I also found that I need to pre-bake with sauce only, then top it with cheese for the last 5 minutes or so. This is because the bake time has increased from 10-12 mins to 16-18 mins. Topping with cheese up front only results in burning the cheese due to the longer baking time. Here are some pics of last nights bake: