I tried a different pan (the screen with holes on bottom), since I left my pizza stone at mom's house. If you're trying to make authentic Buffalo pizza, don't make it this way. I think it's better when baked in a greased pan and then cooked on the stone for a bit.
But with that said, I still used Ogwoodfire's sauce recipee but this time with a little less italian seasoning (oregano and basil), and a little less water. I thought this tasted more like Bocce's classic sauce. I made this for my neighbors (who never even heard of a Buffalo style pizza), and they really were really impressed. They liked the sauce, but they were blown away about the pepperonni!