I've just been doing more of the same as far as pizza goes, since my pies have been coming out good. I'm now trying to just learn more since I know I have a pretty good recipe. With this pie, the point worth mentioning is that the middle was a little soggy. Sometimes I thought that meant it was undercooked, but I realize now that it's because the sauce is too wet. When I make the sauce, I strain out clear liquid which makes it drier. You can see in the final picture how the middle is a bit soggy.
Another point is that not all cheese is created equal. Sometimes when I slice the mozzarella, it melts in place and you can see discrete circles of cheese on the pie. Other times, it all melts into one contiguous blob of cheese. I'm not sure what this means though.
From now on I will only post about pizza if there's something worth noting. I just make too much pizza to write about!