I would like more rise in this dough. Suggestions based on what I did.
Do you mean more cornice rise? If so I would suggest that you leave the edge of your dough open, no sauce, and leave the air bubbles that were developed by the fermentation process undisturbed in the cornice area. IE don't flatten the edges so much.
In pic # 2 the edges of the opening pie look pretty good to me, if you could spread the middle section and keep the edges as they were, or close to it, you may keep the springiness in the dough.
From what I have learned and observed in my own pies, a hotter oven generally results in more spring.
I also like more "rise" and believe that the fermentation process that we choose to use has a lot to do with the end result.
I am no expert tho.