OK, I made another pie tonight using my 2nd dough ball from last night, and am back to report results.
for whatever reason, this was a much better pie. I used A LOT of sauce, cause I like it that way, and there was also a TON of sausage and pepperoni on this, cause we had to use it up. I cooked it on parchment paper with my stone at about 550 F (according to the dial on my oven). In retrospect, I should have put a thermocouple on the stone, but oh well, maybe next time. This cooked in about 8 minutes or so.
When I took the pie out, it seemed like there was quite a bit of grease on the pie - and you can probably see this in the pictures, too. however, I didn't notice this at all when eating it.
The crust seemed much better tonight. Still not perfect, but better than what we had last night. it wasn't nearly as dry and tough on the bottom. i'm not sure if it's from resting in the fridge for 24 hours, or the extra sauce somehow hydrating the dough, or providing additional thermal arrest, or if I simply had it on the stone for a shorter time.
anyhow, here are some pics. looking for critiques, criticisms, and suggestions! thanks!