First pizza in new pan

So I got one of those pizza pans with the holes in the bottom, because I had trouble with steam bubbles messing up my pizza. I whipped up a fairly stiff dough this morning, and it came out the best I've ever done, including the flavor. I used the same recipe, just a little less water (lower hydration dough) so I don't know why it tasted so much better to me. In addition, I only gave it an hour rise, so it isn't even slow fermented. Maybe the low rising time meant more sugar survived the yeast?

It came out nearly perfect. Since this pan is a bit bigger than my last one (this is a 14, last was a 12) I think I need to make just a little more dough. This was a thin crust, which was great, but I should probably make the crust just a little thicker.

I used about 12 oz of cheese, and I think I could probably have done with a bit more. Might need a pound of cheese. New brand of pepperoni seems to be pretty good (don't recall which one). Also, Prego pizza sauce is now my go-to. It was much better than the others I was trying, and I'm not ready to try and make pizza sauce from scratch.

Next, I need to work on making the dough in bulk and freezing back balls of it so I can make pizza without having to make the dough that day. I'll wait until I have the right amount of dough figured out.