This one is for you Chicago Bob !!
After reading a plethora of good tips for making a "Quod Clone" on this site over the last 2 days, I fired up the 'ole KA mixer and gave it a go.
I used the same dough recipe found on pages 2-3 on this thread and changed the oil ratio to have a little less corn and a little more olive oil.
For the sauce, I started (to save time) with a 14oz can of Pastorelli sauce and thinned it a bit with a 14oz can of fire-roasted, organic, crushed tomatoes and added a bit of black pepper, dried basil and sugar. Toppings du jour were onions and fresh Ital Sausage.
Assembled and ready for the oven, it looked like this. (Pix "Before 1 and 2")
Flopped that Bad-Boy in a 475 degree oven on a 16" x 1/2" stone (preheated for 45 minutes) for about 35 min followed by 5 mins under the broiler to crisp up the toppings abit.
After the requisite cool-down, I sliced it up and I'll let the rest of the pics do the talking.
It was my first attempt at a Quod Clone and I give it a solid B+