Thank you all.
@Serpentelli, heheh, no photoshopping on the picture. Shot with my Canon 5d MKIII and applied a filter that emulated film in Lightroom. More about the pie:
1. Sauce: La Squisita San Marzano tomatoes. Went through hand cranked food mill (one of those cheap oxo ones from bed bath and beyond) using coarse filter. I like my sauce with a lot of the tomato flesh still intact. I just poured the entire can into the food mill. No salt, sugar, oregano, olive oil. Just the contents of the can. To me this brand is a tad bit sweet. I use this sauce for my sourdough pies and I use Cento Italian for the CY pies. But this was the only type I had in the kitchen when I was ready to bake.
2. Cheese: Fattorie Garofalo bufalo mozzarella from Costco. This cheese just melts the way I like it. It's very creamy and doesn't seize up in a bad way when the pie gets cold. Relative to the other bufalo mozzarella, it was a good value.
I am going to learn how to make my own mozzarella soon.
3. Dough: San Felice Flour (50% blue bag/50% red bag. red bag is for long fermentation). I mixed it by hand very gently. I used ice water (cold enough to make your hand a bit numb). It barely window-paned when I set it for an hour of bulk fermentation. Most of the gluten developed in the many hours it balled fermented in my kitchen. As I mentioned originally, I backed way down on the hydration because I wasn't sure how long I was going to be out before being able to bake. Turned out we got home a bit too early and the dough could have used a couple or so more hours of fermentation. I think I prefer overfemented dough to underfermented.
Oh yeah, nowadays, I put a lot of olive oil on the pies before launching into the oven. I think the brand of olive oil I am using is San Giuliano. It's cold pressed and has a very fruity fresh flavor.
One of these days, I'll get a video of my bake and/or mixing.
You can do it too! It just takes lots of practice and mistakes.