I think your same day dough is fine and you did a good job with it...did you include semolina?
I'm not crazy about your pan...it looks kind of thick.I'm a big fan of the PSTK pans, just not familiar with the sloped sided ones vs straight sided. Your suggestion of trying a lil cooler temp. 450 should help the situation(I agree that it is slightly over done)
I see cheese poking up through the meat...are you laying your "tiles" of mozz all completely on the floor/bottom of pie?
Sauce...what exactly are you using, It's hard to tell by the pic but it looks a bit saucy/puree ish. I use canned whole and break them up by hand, leaving small pieces/chunks intact. If using the ones that are "packed in puree" then I include the puree with the hand squeezed whole tomatoes. Conversely, if the whole's are packed with much juice I will strain the hand squeezed mix a 'lil in a fine mess strainer for 5-10 min. to aquire a thicker consistency.
All in all, you are very close and you are on the right track.
btw, how is the cool cat Boss doing?
edit: yes, more cheese...sauce amount looks spot on though...