Yes, when talking about the flour and I asked where we could find it locally he said it was at Whole Foods and even described the packaging for it.....I took notes while he was talking.
He even gave us the recipe for the sauce. In season he used heirloom tomatoes, peeled and seeded with salt to taste. Non-season he uses one can (large) of San Marzano tomatoes (or Valeroso or Muir Glen), two sprigs of fresh thyme, two sprigs of fresh oregano, and 1/2 cup extra virgin olive oil. Into the food processor, non-cooked. Easy, breezy.
He put the pie in his wood-burning-stone-cave-type oven for 3-4 minutes and said it was about 800 degrees. I know I had to bake the dough he gave me longer, but I didn't time it. The edge (do they call that the cornicone?) plumped up perfectly - ah, it was a beautiful site.