So is the crisco still used in the pan instead of oil? I used to use the crisco, but in the past few years it's been oil -- similar to the old Lou Malnati videos that used to circulate around here.
Going by the post above, I went to a local Smart & Final and got a 5 lbs block of Galbani whole milk mozzarella. That brand used to be Precious, and I will be very interested to see how it melts compared to my typical brand Frigo (saputo / stella) which costs more. Taste wise, the Frigo tastes better but it seems a bit harder.
Good approach to sauce: 1 can Trader Joe's whole tomatoes no salt, a few pulses in a food processor to chop them, drain for a minute or two, and 1/2 small can of "Contadina Paste with Italian Herbs" mixed in. That's it. The flavored paste gives the sauce a commercial taste that kids like. Contadina was the original Chicago canned tomato brand.
Crust wise, my latest formula seems to be the following for a 14":
Caputo 00 Flour 154 grams
King Arthur Bread Flour 222 grams
Water (44%) 165 grams
SAF Instant Dry Yeast (3%) 11 grams
Salt (1%) 4 grams
Olive Oil (4%) 15 grams (not extra-virgin)
Oil (17%) 64 grams
Sugar (2%) 7 grams
The instant yeast is great: just mix it in with the dry ingredients, add in the warm water and oils, minimal kneading, wait 20 minutes until it starts to rise, then toss it into the fridge for a few days.