Today I made my first successful pizza. I'm sorry I don't have any pictures. My attempts had been hit or miss (read: disasters) until I found your forum.
I used Pete-zza's thin, AP flour variation on Randy's American Style dough. I mixed the dough late Thursday night for use this afternoon.
The cheese was Bakers & Chefs/Stella shredded low moisture part skim mozzarella. Not haute cuisine, but tasty.
For sauce I put my own spin on Pete's Pappa John's sauce clone. A full 28 oz can of Cento all purpose crushed tomatoes was my base. I used Pete's recipe as a framework, adding his ingredients a little at a time and tasting as I went until the sauce seemed 'right'. I wound up using about half the oregano, maybe 60% of the basil, half the garlic powder, all the salt, a teaspoon or two of the oil and probably a third of the sugar. The result was very tasty once cooked, even though straight from the can the Cento tomatoes seemed a little bitter.
I used a 16" screen with the expanded metal construction and baked the pizza on the bottom rack at 550F for 12 minutes. I think my oven might be lying though, the rim doesn't seem to brown as much as I'd like.
For an occasional American style pizza, I personally wouldn't hesitate to use Cento again in lieu of the elusive Escalon and Stanislaus offerings. I'm still looking for them though
Thanks for all the help!