Looks excellent! My issue was accomplishing the same but w/o par bake. The water ratios in the mix are at approx 40% which is where I'm at and that seems to make the best cracker thus far. I have been able to achieve the cracker w/o par bake but only on stone, never a pan for me anyway. In order to make that happen, 40% is it, any less and the dough is too difficult to deal with. Also, I had to change the way sauce is applied. It cannot go directly on the crust (which with par bake you can), instead, thin cheese layer on dough, meats, then sauce applied in "blobs" via a sauce bottle, then veggies. A drastically different way for me to make pizza but the end result was excellent. Go cracker! to bad many places don't make it.
Your pizza looks great and really like the slightly rolled up edge and color is perfect.