Now that I have had a good night's sleep, I have a few more things to add. First, if you can get a family member to ship you some, please by all means do so. Cost can be mitigated by using the US Postal Service's "Priority Mail Large Flat Rate Box", 12" X 12" X 5 1/2" for $14.95. Freeze some of the shipment to refresh your memory after a few trial runs.
Here are a few things I found about "Zing" by trial and error:
1. Use of a sauce with high tomato solids increases the taste. Food service puree (1.06 specific gravity) is now the starting point for me.
2. I started by testing two zesty sauces, Rao's Arrabbiata sauce (raos dot com, available at many supermarkets and gourmet shops) and Target's imported Archer Farms Spicy Italian pizza Sauce.
3. So fat, I found the following ingredients and spices give zing: hydrated and sauteed diced dehydrated onions, cayenne pepper, McCormick's "Hot Shot" black and red pepper blend, red pepper flakes. There are many more types of spicy powders to try.
4. Supermarket hot sauces such as Frank's and Baumer Foods' Crystal tend to lose their hotness when baked.
5. If you used to order your pizzas with pepperoni, and remember the flavor of that flavor pie, it complicates cloning the sauce since the pepperoni adds their own spices to the mix. For samples, obtain both plain cheese pizzas and ones with your usual topping(s).
I have not tried vinegar in a sauce in the belief that would make it too much like ketchup, though I may try it in the future. I'm not sure if the acidity mellows out the "heat". Only very small quantities of cayenne powder are required, like 1/8 teaspoon for 28 ounces tomatoes by weight.
That is about what I learned so far.