Looks good to me! What is it you aren't quite happy with, the dough, sauce, how its cooking?
I've been using the
Bobby Flay dough that a few other people here have been using as well. I like it because it doesn't have to be made days in advance, just an hour or two. I have a friend who has a custom wood fired pizza oven out on his patio and has always done a 3 day rise dough, but has now switch over to the Bobby Flay dough. Not much a difference in results between this and what he was doing and its a lot less hassle. I think there are also a few people here using a recipe from serious eats...I'm sure they will post a link for you. I use King Arthur's unbleached bread flour when I make my dough. I've never tried regular everyday flour, so that might actually fix what you haven't quite been able to get your finger on so far.
Also, are you hand stretching/tossing your dough or rolling it? I still have not tried rolling dough after being told be several experts not to. I can't make a round pizza to save my life, but that doesn't stop me from trying each dough I stretch!
Sauce? If you are using a pre-made sauce, try getting a can of Cento San Marzano whole tomatoes. Just give them a quick crush or a quick pulse or two in a blend and use it as is. A lot of people tweak this by adding paste, garlic, herbs, cooking down, etc, but I like it without adding anything to it.