Nicely done, Pizza3.14. Looking forward to seeing the final product.
Word to the wise on the sauce: if you can, make it right before baking or same day and leave it out at room temp. If made too far ahead and refrigerated, it seems to take forever to come back to room temp. And all of those dried leaf herbs will absorb some of the moisture so that you may have to mix some water back in to get it to spreadable again (cold paste with the herbs tends to congeal/thicken a bit). I'll add this to the recipe.
Also, for the dough, I tend to dump all the dry ingredients into the KitchenAid bowl, mix it up, then dump in the liquids and turn on the mixer until it just comes together. Then I'll let it sit for 20 minutes, covered, to hydrate, and then resume with kneading until windowpane stage (5-10 mins).
This is excellent feedback. Making this pizza is second nature to me. Writing for other people to replicate it takes some doing.