Just a couple of tips from memory - I remember putting a couple of tablespoons of butter in the bottom of the pan, then putting the pan in the oven to melt the butter. Than, I lay the dough into the pan, and spread it out. In the process, some of the butter will leak up over the top. I recall letting the dough rise for maybe half an hour, until it puffed up some. Now, I put it into the hot oven on a pizza stone, for about 5 or 6 minutes. The dough pulls away from the sides of the pan to form maybe an 1/8" - 1/4" gap. NOW, put on your meat, shrooms, etc. then GLOM on the cheese. Make sure the cheese goes all the way to the edges, and build it up a little around the rim, so as it melts, it fills in the gap. The sauce technique I've had good luck with is to take a can of diced tomato, drain it well, put it in a blender, add some salt, pepper, oregano and garlic powder. Whir it a bit, and taste it! Adjust seasonings as necessary for your palate. I like the sauce a little chunky, not pureed. Lay the sauce generously on top, return to the oven. If I recall correctly, I go about another 10 minutes on the stone, then move it up to the rack to finish.
I'm sorry if this is less than a tutorial, but I really go a lot by feel and taste. I've achieved damn near a Loui's pizza using this method. Perhaps this weekend I will go all out and document every step along the way, from dough to slice. My wife would have to be involved in the process, which would probably make her nuts, which would, in turn, entertain me.
Oh wait - it's Valentine's Day Saturday.
Hmmmmm.... could be a tough sell. We'll see.
Love, peace, and pepperoni grease.
ETA: It looks like you're kicking some serious ass already, however..