Whoah! Comment-a-palooza! Let me see if I can answer the questions:
It tasted great.
I'm still working on the sauce (which this time around was paste and water plus spices - I may go back to puree).
I made bulk sausage at home with 95% lean ground pork - I'm still tweaking that too - needed more fennel and less salt.
As I said earlier, I thought I left the dough out on the counter too long, which added the bubbles you see in the first pic, which gave me a thin crust, but with a somewhat puffy outer edge. I'm probably going to skip the overnight proof and stick with the same day 2 hour rise.
I may go with a thinner thickness factor and dial back the hydration a little (water or milk).
There was plenty of cheese. I used 8oz of Roundy's whole milk mozzarella.
I put down half of the cheese as a base, then laid down the sausage, then blanketed the rest over the sausage to keep them in place.
I'm not trying to reproduce the V&N pizza exactly, but it is a big influence in what I'm aiming for.
V & N bakes right on the deck.
I'm using a perforated cutter pan because I want to make a recipe that people will be able to make at home with or without a stone.
I'm definitely using the milk because of V&N, but I'm not exactly sure how much is too much. I think they use about half a gallon of milk for every 37.5 lbs of Ceresota flour, plus yeast, salt, and an unknown quantity of water. If you've seen that DDD video, you know they weren't very precise. Did anyone figure out what that milk percentage comes out to? (or do I have to fiddle with a dough calculator?)
Milk is not just water and fat. There's also protein and sugar. That milk sugar can fuel the yeast, so I'm thinking maybe I used too much milk or gave the yeast too much time making bubbles. It also helps the crust to brown.
I'm going to read more about this when I wake up to read this Tom Lehmann article: http://www.pmq.com/April-2013/Adding-Milk-to-Pizza-Dough/
and then make appropriate adjustments.