Well, I gave it a go... and well. It was odd.
The pizza itself was quite good. The dough was delicious, but I did not quite get it how I saw in all the pictures. I don't know if maybe I didn't add enough yeast or I didn't open it properly. My crust was not nearly as bulbous as some of the pictures I've seen. Nor was it very sweet, a bit sour if anything, but that wasn't really a problem.
I let one dough rise in the fridge for a day, the other for two and a half days. The longer rise did make the better dough, no real surprise there.
However, I feel like my sauce was really lacking. I had a pretty good sauce recipe that I used for the deep dish, and I used the same brand of sauce and paste for this pizza's sauce. My problem is that... no matter what I do with it, it always comes out tasting strongly of pasta sauce. It's not bad, but it's not the kind of sauce I usually taste on pizza. I'll be shopping around and experimenting from now on.
Anyway, with this out of the way now, I think I'm going to take more time the second time hunting for proper tomatoes and being more specific with my measurements.
Thanks again, as always, guys.