I want to chime in.
First, I need to say that while the aim here seems to be to emulate a "Giordano's stuffed pizza" (a dubious undertaking as I doubt its chain of stores faithfully makes anything consistent with what is served at, say, the Hyde Park store -- though I recall its dough was good), I offer thoughts cooking these pizzas for 20 plus years, just for me. That said....
On the dough: I NEVER let mine rise.
On the sauce: I agree, stuffed calls for more watery than thin, but I do reduce mine. I disagree that not cooking it is the thing to do. I'm saying thin it a bit, but not to the consistency of sauce for think crust (though mine works well in both).
Last: I'm gratified to see that it looks like no one has copied what I do for sauce, as it has taken me literally decades of trial and error to get it. It's a personal thing, and it has taken decades to perfect, so it's secret, but many over the years have remarked that it's the best they ever had. Clue: sauce is good by itself, though it shines most when on pizza. It is a piece of a great pizza, not stand-alone. And despite all this talk of dry --use fresh herbs. Canned tomatoes (the right kind,at least) is fine, but the taste difference between dry and fresh herbs is remarkable. Trust me.