I believe what is happening is that your crust is too thin to handle the amount of sauce that you are placing on the pizza. What happens is the dough absorbs the sauce and is unable to fully cook through.
Try increasing your crust thickness. Even an ounce more of dough could make the biggest difference. To give you an example. I use 24-oz dough on a 18” slice pie.
Easy fix! THE KEY IS TO CUT THE PIES - DO NOT LEAVE THEM UNCUT!!! We’ve always cut our 20” slice pies (20 oz dough balls) into 4 slices and let them cool ON A SCREEN. Allowing them to cool on a metal tray was trapping steam, thus causing massive wrinkles underneath. It’s all about air-flow! Hope this helps and best of luck!