The only problem that I can see is that I didn't get an invitation to the pizza party! Oh, I see, you wanted to eat it all by yourself...can't blame you, I'd have done the same thing!
Now that you have a good base line to work from you can experiment with par-baking the crust with only about 1/2 of the sauce, then add the rest of the sauce and dress to the order and place back into the oven to finish baking.
Can you make as good of a pizza at home as you can get at your local pizzeria? Without question!
If the gum line persists with your single baked pizza try increasing the yeast level just slightly, if that doesn't do the trick reduce the amount of sauce by 25%. I've written on this subject a number of times and all I can say is that there are a number of things which can cause a gum line and only when you discover the REAL cause and make the necessary correction will it completely go away.
Once again, GREAT PIZZA!
Tom Lehmann/The Dough Doctor