Another reason this pie was so good was the topping combination. I think we liked it so much because it is familiar. My wife makes rigatoni with sausage, red onion and capers. I'm definitely going to make this topping combination often.
Even though this pie was amazing, the formula remains unproven to me. I am not changing anything until I have made at least 20-30 pies. I want to see how the formula performs when I screw up or when there is normal variability.
The formula isn't proven yet, but is shows a hell of a promise. I am now completely convinced that you can make amazing pizza using Gold Medal bread flour, water, salt and yeast. If I can make more pizzas like that one I'll be very happy.