Great lookin 1st pie! Good job, and ain't it fun!?
Ok so I'd say you have some good tips here, and it seems you are already utilizing them. As to wrinkles id say lose 10% of the dough balls volume. I say this only based on it being a bit thick, hence a smaller ball would stretch thinner and less wrinkly.
As to the sauce, well, I've gone on and on about sauce and how the best pizza places use raw tomatoes and add sugar an a spice or 2, and call it a day. Because of this many pizza aficionados think this is the way to make a good pizza sauce, so they go through their entire lives making fabulous crusts and topping them with ketchup. Taste ok, I suppose, as they never tried better. Don't take this personally, I have ranted about this and tried to make people convert before, lol. I also posted a sauce recipe when I joined to make this point, but it was all a pinch of this and that, as Italians like me don't usually measure.
As a result of this I am now going to post a new thread, yours inspired me, with actual measurements and great details. It will be called "Authentic Sauce", and wil be here within minutes in this NY section... as most Northern Italian families like mine landed in NY. Try it, ask q's if you have any, and all my best.
Jim