Reeter, welcome to the forum. IMHO it does not matter if the pie you like is not exactly like one of the styles listed here. If you like to cook and want to bake your own pizza however, there is a wealth of knowledge here.
It has been said many times that it is probably best to change one ingredient at a time so you can identify what each change does.
It sounds like you want a crust that is on the firm side, bake time and temp will accomplish that aspect pretty easily. I assume that you are using a home oven that reaches 500-550F. That heat range will get you a nice firmer crust if you bake long enough.
I suggest as a starting point that you keep it simple. Buy King Arthur all purpose flour, avail everywhere, well almost. Use 58-60% hydration. Use 2% salt! add 2% sweetener if you like and 2-3% oil. The sugar and oil are optional.
As far as sauce, try some San Marzano tomatoes in a can, crush them by hand or use a boat motor, immersion blender. Do not add any of the liquid from the can until the tomatoes are smooth. If they are too thick add some of the liquid till the righ consistency.
Add cheese and toppings sparingly, wii make it much easier to launch your pie.
Bake your pie and make notes, if it is great, you are done, if not change one thing at a time till you get it to your liking. Once there, you can branch out and try other recipes and methods.
The best advice I can give is that you bake at least one pie per week and keep good notes.
Remember, even failures are good eat in'.