That looks really good!
Examining the pics, though, I have some constructive comments:
It looks like the dough in your pizza is cooked all the way through from bottom to top.
In a Jets pizza, the bottom half of the dough is cooked, but the top half (up to the sauce) is still kind of raw, which gives the pizza a "chewy texture", which is a great contrast with the crunchy bottom. Check out this picture - it is a side view of a Jets small square with the cheese peeled back. You can see the dough is cooked up to just under the half-inch mark - I have drawn a line in the pic to show where it changes:
I'm thinking that, by Jets standards, that pizza might be a little overcooked (no "raw chewy dough" left in it).
Are you baking it at 475 degrees for 7-8 minutes?