Munster cheese is better than mozzarella or blends. It's more flavorful than mozzarella and has many of the flavor profiles that blends do, thus defeating the purpose of using them.
Check my sauce recipe post...
For the crust, form it a little bit when you stretch the dough. It should contain the toppings. Some of your pepperoni's are taking over the crust's turf, and I want to taste sauce-cheese-pepperoni, not pepperoni and dry crust. Also, you gotta make the dough. It's easy, and waiting for the rise takes longer than prepping it:
Ingredients:
Packet of activated dry yeast
about a cup very warm
Squirt of honey
around 2.5 cups ap flour
pinch of salt
3 good tablespoons of olive oil
Preparation:
Yeast, flour and salt go in a bowl big enough to hold all ingredients, stir it up
Add the liquids to the dry stuff, stir it up until the dough forms
Knead dough in the bowl into a smooth ball - add a little extra flour if sticky.
Dough ball gets covered in a clean oiled bowl to double in size
Poke the dough to deflate it and then store in fridge til pizza time
*This is also a great recipe for making challah bread, just add 2 eggs and 1 yolk to the ingredients (some raisins too if you're into that). Transfer kneaded dough to a loaf pan after poking and let rise again, covered. Bake at 375 for half hr.