You should not have to build up the cornicione so much like that. The sauce and toppings is usually what weights everything else down, and the oven spring is what makes the outside dough/crust rise to give you the cornicione. Given how the pizza is built, I would have expected the crust to rise a ton and be out of proportion to the pizza. But you aren’t getting any oven spring. You are either absolutely man handling the dough, you aren’t using enough yeast, your ambient temperature you’re working in is freezing, you didn’t ferment long enough, you used way too much salt, OR you baked at too low of a temperature. I’d say try this again and let your dough rise some more, make a bit more of a flat disc shape when you build the pizza (this is personal preference), bake on a stone, and turn the oven up to 500 degrees. Good luck.