Thank you much for the quick reply. Mary Ann!
The ill-fated pizza was done in a smallish (~8"x10") Detroit Pizza Co. pan.
What you said about the sauce makes total sense!
When I was applying the sauce, its weight was causing other sections to bubble up.
I was thinking those could be an issue, so I slit them with some kitchen scissors - thus compromising the surface!!
Other than that, everything looked okay through the first bake phase.
Even when I applied the cheese, it held its structure.
But upon first scrape of the spatula, I noticed one section quickly deflated!
That's when I knew something was wrong.
So this soggy mess went on to a wire rack. Or I should say THROUGH the wire rack!
I'll give it another shot soon, use the sauce sparingly in the first bake and not snip the bubbles!!
(And I'll continue to do half as focaccia, just in case I mess it up again!)