Chau, would be interested in you trying a Totonno's style pie.
Ditch the shredded mozzarella. Add pieces of fresh mootza-rell like you did on that first pie you made, but place them first on the skin, add sauce, hit it with some pecorino-romano and a little drizzle of extra virgin.
Peep the video starting at 1:40 for a step by step of how it is made:
interesting is that the second pie taken out of the oven of the video appears to be burnt in places on the rim.
Totonno's makes simple and delicious pizzas. The pecorino can be a tad too heavy on some days, but I really like Totonno's. I wish "everyday" pizza was made much more like this than the bull dung 90% of retail joints are selling. Pah!
Chau, I'm willing to bet that your crust would be better than Totonno's, which can be a little dense in the crumb.
Give it a whirl one day if you think about it.
Here's a snap I took of our pie during my last visit to Totonno's. Half of the group I took with me were somewhat pizza newbies and could not fathom ordering just a plain pizza, so half is sausage. Amateurs