The original title of my first book (unpublished, still) was The Hamburger & Pizza ‘diet’.
I literally lost 55 pounds eating hamburgers for lunch, single serving pizzas for dinner and my regular breakfast of 2ea eggs/toast and a banana, upending so-called ‘expert’ advice on the matter and, as I assert, turning conventional dietary knowledge on its head.
Someday in the coming year I’ll either buy a Tig or find someone to do the welding necessary to complete what is arguably a 4th-gen prototype: Combination smoker, grill & pizza oven (my 2nd gen mod achieved temperatures of >750 deg F, melting the knobs off my gas controls).
Hint: It’s NOT the burners which determine BTUs. You CAN unleash potential from your grill at home, with minor modifications.
Dough was made in a batch and divided into 6 rounds, individually frozen. Dough was removed from the freezer the night before, placed in the fridge. Upon return from work, dough was removed from the fridge to achieve room temperature, then hand-worked into whatever shape resulted. Sauce was simple: Tomato puree, light oregano, garlic, olive oil, cayenne and salt (uncooked). Toppings varied.
Single serving pizza prepared in 15 minutes while the grill came to temp, cooked to completion in under 4 minutes. I’d post a pic, but they’re on my other laptop (awaiting time set aside to repair).
I also perfected an oven-baked white sauce pizza: Garlic cream sauce with fast-smoked/grilled dark meat chicken and onions on a whole wheat/basil thick crust.
IMHO, when it comes to homemade pizza, the key is to be unconventional and adapt to the tools you have, or acquire the tools you need (including a quality pizza stone and pizza peel).
In my case, I modified my gas grill (HEAVILY modified). Someday it will be finished and I’ll share here.
And, like BBQ, your mistakes will help you achieve the greatest personal success.
Your sauce sounds spot on to my tastes.