Thanks for replies and comments guys, I really appreciate it.
Thezaman, regarding caputo and lower temps. Some of my best pies have been made with 75-80% 00 and the rest HG flour and baked between 3-4m. I'm talking about a crust that exceeds the Bianco crust I had. IMO, the dryness issue is one of hydration rather than the 00 flour as I've had NP pies that were baked in 70 sec range in a wfo that was still dry. The hard thing about caputo 00 and a higher hydration is that it makes it more difficult to develop the proper amount of gluten. If the gluten is over developed and/or the dough is overfermented (and especially if using starters), the crumb can toughen up or dry out. So it's harder to do for sure, but I have found it to make a better crust for my taste at lower temps and a 3-4 min bake.
Regarding the sauce. I scraped up the little sauce I could find to taste it by itself but couldn't get enough to make a judgment. I couldn't visually see any herbs in it. My guess is that it's tomatoes alone but I really don't know. At one point I did remember thinking of asking for a bowl of sauce to dip my crust in but then I didn't.