It looks like you aced it, especially for a newbie. Can you tell us which specific recipe you used?
I used the recipe from post #1 (http://www.pizzamaking.com/panpizza.php
). I do not have a stand mixer, although I keep hinting at the wife for one.
So, I used my trusty danish dough hook to combine the ingredients and then hand kneaded it for ten minutes. With this particular dough that is some serious work!
I poured 4oz of vegetable oil (soybean) into a 15" pan. Rolled out the dough to about 14", put it in the pan, covered with a cutting board, let it sit out for about 2 hours, and stuck it in the fridge for almost 24 hours.
The cheese was a blend of whole milk mozzarella (6oz.) and and low-moisture mozzarella (3oz.) as listed in your PJ clone thread. The sauce was similar to your PJ clone sauce, but I used Cento brand crushed tomatoes instead of the GV brand. I did not need to drain any moisture from them so I adjusted the ingredients per the percentages listed for your sauce. Let it marinate in the fridge for almost 24 hours. I would have preferred a less sweet sauce on this particular pie, but the wife loved it so that's what we'll use.
I also placed the pepperonis between paper towels to get some of the grease out. Another tip from your PJ clone thread.
I allowed the baking stone to heat up @ 500F on the bottom rack of a convection oven for an hour before pulling the dough from the fridge, dressing it with help from the kids, and placing it on the stone. Cooked for 14 minutes and viola!