Any suggestions as to what the common mistakes and pitfalls are that I should watch out for?
Ideally, use a formula you have used before so you know what to expect. If you make changes, make small changes.
Pay attention to your dough at least 8 hours before service, and 10 or ever 12 hours would be better. Be mindful of it's progression and make small changes if needed to speed up or slow down fermentation. Make the changes early rather than later to avoid working with dough that is too warm or too cold.
Make sure your oven is sufficiently heat saturated.
Be mindful of not getting the center too thin when you are opening your dough. Open it up 80%, top, then stretch the rim (but not the center) the last 20%.
Error on the side of under-topping - particularly the sauce and cheese.
Error on the side of using a bit too much flour at first on your prep table and peel. As you get comfortable with the launch, slowly work your way down.
Watch your bottoms. Dome the pie before you think you need to.
Be deliberate in your motions with the turning peel so as not to carelessly run it through the middle of the pie.