the addictiveness is from the relatively sweeter dough and very sweet tomatoes, and very sharp romano, a naturally high level of glutamate.
i've been using redorta and san marzano. you don't want to cook down the tomatoes much, but need to puree them with a hand mill and add salt, pepper, oregano. do NOT put in garlic or onions, it will ruin the sweet/salt profile. I cook down the tomatoes for 30 minutes with a little olive oil, no tomato water. must be drained. The key is to not cook the tomatoes too long and let it's natural sweetness come through. i taste the tomatoes, if it's sour, add some corn syrup. tomatoes will be more acidic the less you drain them of it's tomato water. try to remove as much as possible.
i am using deli sliced low moisture mozz cut 1/4". you want alot of good fresh grated pecorino romano. this is where the saltiness and glutamate (umami) really cuts through the sweetness.
I bake it on a stone. Do not broil it ever. the romano should never turn brown. crust should crisp, and the top should be steaming hot but not burnt.