Hi Edward!

1. Yeast will begin to become damaged at 120°F and die at 140°F. Keep your water around 100°F to 110°F if you're aiming for lukewarm, but you could use cold water if you wanted to, your dough will just take longer to rise. 
2. There are a couple of things you can do. One is to do the olive oil on a dark pizza pan trick done in the blog. The other (which helps with any pizza) is to sprinkle the cheese onto the dough and then spoon the sauce on top of that. It prevents the sauce from making the crust soggy. 
3. Patching holes is totally fine. 
4. Feel free to go as thin as you'd like, it'll just bake faster and be more delicate to pick up slices.
5. For a deeper-dish-style pizza, we'd recommend making this recipe instead. 
6. Extra salt? No problem! Cornmeal burns really easily but you could certainly try it if you wanted to! 

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