Cool, man. Thanks for the update. A couple things I've found helpful when experimenting with sauces is to write everything down and to sauce a single pie with two different sauces, 50-50. The interplay between crust, toppings, and sauce is a balancing act, and the slightest variations can make all the difference.
Likewise, some sauces just won't work at all on one pie vs another. (e.g., that Cal City sauce recipe I posted works with the crumbled sausage style pie but is way too bright for my usual Pizza Factory style pie)