Thanks Lydia. It was good. Pretty easy to do, too. And those pizzas came out of an oven that I don't really like (and want to replace ASAP).
I want to add that I've used a NY style sauce on four of the five Fazzari pizzas I've made. Mostly I've done it just because it's easier than trying to figure out a special sauce specifically for this pizza, but also because I have about 50 lbs of 7/11 (8 cans). The pizza that didn't use this sauce had a "wing-it" sauce that I made out of tomato paste and water, with minimal amounts of sugar, salt, basil, oregano, and crushed red pepper.
My NY style sauce
28 oz Stanislaus 7/11 ground tomatoes
1/2 tsp dry basil
1/2 tsp dry oregano
1 garlic clove
This is surely not the ideal sauce for this kind of pizza, but it's simple, easy, and delicious.
Also John, this pizza has earned a tab on my special pizza dough spreadsheet. Also, I think this is the first time I've ever made pizza by following someone's specific instructions entirely. I've taken bits and pieces from people, but never followed every step as closely as possible.