Do you use a pizza stone and what kind do you have if you do use one? What oven temperature are you using?
Dough balls should be left out to warm-up before using them. Didnít you have problems with stretching the skin, without a warm-up? All depends on how much your dough ball has fermented and what it might look like, it might be a little to long to let it sit out for 3 hrs.
I am not telling you to try Classico crushed tomatoes from Walmart, but in my opinion and some other members opinions they do make a good sauce for a pizza and the sauce is thicker. You could add some salt, pepper, oregano and maybe sugar if you like.
You also didnít answer Scott123 about what kind of mozzarella, or if it was older, that you used in the pizza that had the wet center.