Thanks for telling us about you sauce. What are the toppings that you use on your Margarita pizza? Also, are you baking it or putting it in a wood fire oven? Thanks!!
no, don't have the wood fired oven ...yet.
That subject is one of the reasons I joined this place as there so many backyard shells/kits now that are available and need to pull the trigger soon.
Currently use a Kitchen Aid convection oven that will push 525 F and use a Fibrament stone that has worked great for 5 years without cracking. Toppings: dough on peel, sauce, whispering of Parmesan cheese, whole milk mozz in chunks, either sliced romas or halved grape tomatoes, paper thin sliced garlic (not always), drizzle of California Estate olive oil on top....cook 4-5 mins... and add fresh torn basil once out of the oven on the bread rack.