I agree with Moose in making your own sauce. Good crushed tomatoes with a little basil and oregano makes a tasty sauce. Don't cook the sauce, it cooks on the pie. The recipe and workflow is OK. One major problem is they use volume measurements instead of measuring by weight. Measuring flour by volume, one cup can be anywhere from 4.5 oz to 5 oz on average, and you will never get consistent results. You may ask Pete about this, I know he has done the research. I just can't remember what thread it is in. Learning to use the dough calculator is the key to sizing and thickness of your pie. Buy a digital scale they go for around $20 or so. If using a stone, pre-heat it for at least an hour. You may want to check out the NY style thread, it has recipes by weight. For my regular pies I do either a NY style, or Pete's Papa John's clone that I modified for my tastes in the American pizza thread. Norma's pies are great also, and easy for a beginner. Your pies looked good. I think a couple of more minutes in the oven will give you the great color to the cheese and the crust. If you want a crisp crust, don't let it sit in the pan after cooking, this will result in a soft bottom. When the pie is done, I slide it off the stone and onto a cooling rack. This lets the steam escape and keeps the bottom crisp. I usually let the pie rest for about five minutes before slicing. You are off to a good start. Keep us updated and include pics.