Toppings or sauce placed too close to the rim

Cosmetic

A topping-placement issue specific to rim-forward styles — leaving a bare border fixes it directly.

Ask yourself

How wide a border did you leave clear of sauce and toppings?
Is the style meant to have a raised, puffy rim at all?
Are the rim sections specifically that are under toppings staying flatter than the bare sections?

#1
Sauce or toppings spread all the way to the dough's edge
Generally accepted
Weight and moisture at the very edge restrict how much that section of the rim can rise, and it's often visibly flatter than the bare parts of the same rim once baked.
#2
No deliberate border left when shaping or topping
Generally accepted
Styles with a defining raised rim (Neapolitan, New York) rely on a consistently bare 1-2cm border to inflate freely and evenly around the whole circumference.

Nothing to do once baked; for the next pizza, leave a consistent bare border before adding sauce or toppings

Leave roughly a 1-2cm bare border around the whole edge before topping, for any style meant to have a raised rim

Guides that treat this as an outcome to improve, an environment to work with, or a flavour to understand, rather than only a problem to fix.