Good information. I noticed Tom had mentioned nuking your sauce. I don't cook mine I just toss in the fridge overnight. I basically open a can of tomatoes blend them, strain them a bit, add some spices, and toss in fridge. I then take it out with the dough so it can warm up. I have found that cold sauce gives a somewhat watery, wet dough.
From reading that thread: I actually have been thinking about doing a garlic crust rub. Years ago like 4-5. I was eating Dominoes quite a bit and absolutely loved the garlic they brushed on the crust. It appears that may be a garlic flavored butter oil? I will have to look for that.
The garlic is not a huge thing for me, and I have twin toddlers who are not even 3 yet, so I will just skip it as it isn't worth it. I can always just add some when I cook it if I want.
What is MAE?