These are how the experiments went when using my regular dough balls to make the cheesestick pizzas yesterday.
The first dough ball was rolled out some with a rolling pin then hand stretched and docked. The garlic sauce I made was used to dress the skin and also Foremost Farms LMPS mozzarella. The cheesestick pizza was placed right on the deck, but a screen was needed to finish the bake. No bubbles formed on the rim, or in the middle of the cheesestick pizza. What somewhat surprised Steve and I was the PJ dough I had used before and my regular dough really didn't give any different taste in the crust. The cheesestick pizza slices were also soft just like PJ cheesesticks are soft. I sure don't know, but think the garlic sauce gives the most taste instead of the crust.
The second cheesestick pizza had a different method in docking the skin, because Steve wanted to see what would happen if the skin was docked heavily, then rolled some more with a rolling pin and then docked one time again. The dough ball was rolled some with a rolling pin and then hand stretched the rest of the way too. We thought that experiment was also interesting because bubbles did form in the rim and some other bubbles formed while baking. I used the bubble popper to get rid of some of those bubbles, but there still were some after the bake. The second cheesestick pizza we used my regular cheese I use on my other pizzas. The parts that we thought were weird about that was we really couldn't taste any difference in using different cheeses and my regular cheese didn't brown as well in the bake. A screen also have to be put under the cheesestick pizza in the second bake.
The garlic sauce I made when compared to PJ garlic sauce was my garlic sauce tasted less salty, but that wasn't a bad thing in Steve's and my opinions. Steve and I liked my garlic sauce. The garlic part of my garlic sauce tasted fine.