It's really hard to tell people how much of a certain ingredient should go on a pie.
Beyond obvious subjective concerns, the brand of cheese, the fat content, the size of the grate, the age of the cheese, the brand of the tomatoes, the water content of the tomatoes, the thickness of the crust, the bake time (especially the bake time) all impact how much sauce and cheese to use.
If you want a ballpark, for 14" pies, I'd go with between 5.5 oz.and 7 oz. cheese and 4.5 oz. and 6 oz. sauce.
The temp of the sauce dictates, to an extent how the cheese will melt. If your cheese isn't melting enough during the typical bake time- use room temp or slightly warmed (not cooked) sauce. If your cheese is melting/browning too much, use cold sauce.