First of all, not a bad lookin' pie!
Regarding your question, here's what's happening. You are spreading your sauce with the expectation of where the cornice will start inflating, but the cornice inflates further into your pie and into your sauce margin. Also, it appears that your cornice is over-inflating a bit. You can get it smaller. Here's what to do...
1. Hand stretch your dough where 97% of the full diameter is even and flat.
2. Leave only about a 1/4 inch tapering to a very slightly thicker rim. VERY slightly thicker and almost unnoticeablly thicker.
3. Judging by the photo above, you are using too much dough for that diameter of finished pie. For a 30cm finished pie 270g to 290g dough balls are best.
4. Hand stretch to roughly 25 cm, dress your pie with a sauce margin leaving one inch for your rim to inflate, then give it a final stretch when transferring to your peel to get it to 30 cm.
5. Re-position your toppings if necessary and launch.
The 1/4" outer rim should inflate nicely to a full inch and should avoid inflating inside your sauce margin. Just keep trying and maybe dial down the yeast a bit too.
Hope that helps!