Unfortunately, my Thai mother-in-law is with us for a couple of weeks so I won't be making any pizza until next week, but I wanted to post a bit more about my pizza efforts. Fortunately my Thai wife loves my pizza, but her mom only likes Thai food and is not interested in bread at all.
Here is a link to the pan I chose to use (pic below as well).http://www.amazon.com/Paderno-World-Cuisine-11-825-Baking/dp/B001VH70WM/?tag=pizzamaking-20
It is an amazing pan. The more I use it the better it gets. At first I would gently slide a spatula under the pie to make sure it was not sticking anywhere, but lately I haven't found any parts of the pizza stuck to the pan...even on Detroit Style with cheese right up to the edges. The sides are only about 1.25 inches high so it is not ideal for super thick pizza but I am not into that style anyway. For O'scugnizzo's style it is perfect.
I have pretty much settled on Tomato Magic as my favorite pizza sauce. For thin NY style I pretty much just use it straight from the can, for Detroit Style I add a little sugar and some other spices, and for O'scugnizzo's I add a few drops of hot sauce. Before I discovered Tomato Magic, for O'scugnizzo's sauce I was using one "box" of Pomi crushed tomatoes along with one can of tomato paste, 1/4 cup of pepperoncini juice, a teaspoon of hot sauce, and a tablespoon of dried basil. Muir Glenn crushed tomatoes where also tried...and liked. Obviously, the Pomi and Muir Glenn are much easier and cheaper to obtain.
For Oscugnizzo's style rectangular pizza, I usually use the Sargento whole milk mozz sliced. I have ordered the Grande (when I ordered Tomato Magic) from PenMac and that works great, but I must admit I expected more of a difference from the ones I can buy at my local grocery. It is good but didn't blow me away.
At O'scugnizzo's (at least the last time I had one), they take raw Hot Italian sausage and spread it on the dough in the pan in a fairly thin layer. They do not cook it first and they do not break it up into pieces. It is the first thing that goes down on the dough (then the sliced cheese goes next, followed by whatever other ingredients...mushrooms, bell peppers). This is fairly unique and I struggled for a long time both with worrying about it being thoroughly cooked and with dealing with all the juices that come out of the meat to make the dough soggy. O'scugnizzo's must use very lean meat, as the juices can add up to a lot on a pizza this size, but the center pieces on their pizza do tend to get somewhat soggy (my dad always ate the center pieces as us kids were not "skilled" enough to hold them and would make a big mess). I have since made this one adjustment to my O'scugnizzo's clone as I now take the sausage and press it in a thin layer in a pan and precook it and remove whatever juices the meat produces. Then I place these (cooled) thin pieces of sausage on the dough. I end up with a much less soggy pie.
In the next few days I'll post a pic or two of my past attempts at an O'scugnizzo's clone, as well as my dough formulation. The dough was always hit or miss for me before I found pizzamaking.com, but now I have gotten pretty consistent and able to produce quality NY, Detroit, and O'scugnizzo's style pies.