You are getting better with each pie. The next one should be even better now that you know what to look for at each stage of the production.
I, too, like my pizza hot. So what I will sometimes do is put a slice of the pie in my countertop toaster oven. I put the slice in a cheap pie tin and cover it with a piece of aluminum foil and heat until the slice is as hot as I want it. I also do this with leftovers the next day, but if the pie is thick I will preheat a slice first in the microwave (just until the cheese starts to melt) before putting it in the toaster oven. Otherwise the slice can be too watery because of the way microwaves work. In many cases I have actually preferred the reheated leftover slices to the fresh ones. I think it is because the sauce flavors intensify overnight, just as they do for a good spaghetti sauce that is held overnight. In that regard, deep-dish pies seem to have it over regular pizza slices where the cheese is on top and turns to rubber not long after. With deep-dish, the cheese is covered by the sauce and can't turn rubbery as easily.
Randy makes a good point about the screens. Screens are fairly cheap but you don't several. The advantatage of having several, of course, is that you don't have to measure out the sizes of the pizzas. That factor is built into the individual screens.