That pizza looked pretty good Brad all things considered. I think you are on the right track with lowering the ingredient levels. When i was working the pizza parlors, we would run with about 12 oz of cheese for a 15-16 inch pizza. another 3-4 oz for fi they wanted extra cheeze. We use to also proportionately lessen the amount of topping as more were added. 6 oz of sausage on a 16 " but only 3.5-4 with another topping added like pepperoni. And again lessened as they might add something else to approx 2.5 oz.
We were always working to build a blend of flavors, even though some people prefer one falvor to stand out over another. this is preference.. if you like more of a certain topping or toppings I think (pete i think already stated) that you can lower your temp a bit and go longer. The heat then has time to penetrate to the middle levels of the pizza, for longer before the top & bottom do.
As far as the fough sticking goes, a thin spot in the dough will allow the sauce to penetrate to the screen and creat a glue situation that when cook will fuse to the screen. As stated before, dust lightly with flour prior to setting on the screen. Also the amount of time the dough sits on the screen while being built will affect it. the longer the dough sits, the more it relaxes, this can allow it to ooze (if you will) between the wires of the screen, and with the extra weight of toppings will again cause the dough to cook to or around the wires of the screen.
If you are getting thin spots, one trick is to stretch the dough in phases. Pull, toss, roll or stretch until it starts to get tight, then pause for a minute or two. This will allow the glutens in the dough to relax a bit, and you can continue on till you reach the ddesired size.
The smoke is natural. Between the high temp of the oven, and anything that may be in the bottom of the oven, combined with the flour & toppings on the pizza can create smoke.
Good job on the whole endeavor. The best part of doing this whole thing is that you can actually eat your mistakes and nobody is the wiser hehehe.
I know this reitterates a lot of what everbody else has already stated, but I hope it helps