It looks like you are well on your way.
I think what you experienced with the sauce is the effect of gelling. That is usually because of the garlic. I remember reading about this phenomenon at the PMQ Think Tank, so I did a PMQTT search and found the thread on this subject at http://thinktank.pmq.com/viewtopic.php?f=6&t=9106&hilit=
. Originally, I thought that the problem was the use of fresh garlic but if you click on the Stanislaus link at the end of the abovereferenced thread, which was posted by Steve Rouse of Stanislaus, you will see that the problem can occur with many forms of garlic, including dry forms. You can perhaps get around the problem by either adding the garlic powder just before you are ready to use the sauce (which may yield a less pronounced flavor impact as a result) or nuke it in the microwave for a bit to see if that solves the problem. If the solution ends up with the need to add more water, then that is what you do. However, because of the uniqueness of this problem, I would not change the formulation of the sauce from a bakerís percent standpoint.
You mentioned that when your friendís girlfriend bit into the crust, there was the same sound as in the Luigi video. I used to think that that was the real sound until scott r told us, at Reply 22 at http://www.pizzamaking.com/forum/index.php/topic,14087.msg141782/topicseen.html#msg141782
, that often the crunch sound is dubbed in during post production.
On the matter of the amount of cheese, you will have to experiment with that. It looks like Luigi free throws the cheese and toppings so you will have to try to emulate what you see in the video, and note the amount of cheese (you may have to build your pizza on the scale, using the tare feature as necessary). It would also help if someone purchased a basic cheese pizza from Luigiís place, or maybe one with pepperoni, and weigh the pizza (and note the number of pepperoni slices if a pepperoni pizza is purchased). We believe we know the weight of the dough (18 ounces), and we can estimate the weight loss during baking (which you might test sometimes even in your home oven), so the total pizza weight might help us zero in on the amounts of sauce and cheese to use. If your clone sauce is like Luigiís, then that might help in the analysis. To get closer on the sauce and the proper hydration, you would perhaps have to play around with the Stanislaus tomatoes that Luigi uses, as shown in photos that have been referenced earlier in this thread.
I am not surprised by the flavor impact of the garlic and oregano. In the video, these ingredients appear to be used in larger quantities relative to the other sauce ingredients. Also, when I did my clone tests for the Papa Johnís pizza sauce, I saw that garlic and oregano were much more noticeable in the sauce the day after the sauce was made than when they were first added to the sauce. That taught me to go a bit lighter on the oregano and garlic powder.