Hmmm, that is a very ambitious sauce there frog. 
What type of pizza do you use your sauce on?
I'm new to this advanced pizza game, but I would say that until now I've usually made thin new york style pizzas, topped mostly with meat like pepperoni or sausage. I also like this sauce with meaty deep dish pizzas which I make in a cast iron skillet. I especially like adding the red chili peppers for extra kick in the deep dish pizzas.
I just got a steel plate this weekend and I'm exploring Neapolitan pizzas, and alternative toppings more, and will probably cut the black pepper and garlic powder out of this recipe to let the flavors of the toppings shine through a bit more. I don't really need the garlic anyway because I usually crush, but don't mince, a garlic clove and fry it in some olive oil just enough that it barely starts to turn brown, and then I'll spread this oil onto the dough before I throw the sauce on the pizza. That way I'm getting garlic flavor so I don't really need it in the sauce. This also adds a bit of flavor to the cornicione so that it's a little more interesting. I'm also getting into the habit of grating a very small amount of parmigiano reggiano cheese over the cornicione to give it additional flavor. This basically turns the crust of your pizza into garlic cheese bread. I digress.
