Today I made the crust according to the crust that BTB made on Page 3 of this thread. I used KAAP and used the amounts that BTB said and did not use Peter's formulations. (I will next time to ensure consistency in the recipe from now on). I liked the crust pretty well, but I think next time I will go with Loowaters' HRI style crust. I did two balls that ended up as a 12" and a 14." I par baked the crust for about 5-10 minutes prior to dressing. I have a gas convection oven and used perforated pans on the racks.
I also generalized the sauce thoughts from this entire topic. There is a store in Music City that carries a good selection of Pastene tomatoes. I used the Kitchen Ready ground tomatoes with No Salt Added because the seasoning I added to the sauce had some salt in it. I used the suggested 2T sugar (organic Domino brand), a little water, a dash of cinnamon, and Todd's Dirt for herbs with the 28oz can. I didn't puree, blend or emulsify the tomatoes. I just stirred the ingredients in with a spoon right before putting the sauce on the pies. I used all the sauce for both pizzas because we like it saucy.
My wife commented about the sweetness of the sauce, so I may back the sugar down some next time. She and a neighbor went for seconds, so they obviously liked it. I like the consistency of the Pastene tomatoes and will definitely buy them again.
I used the Sargento Artisan shredded mozz & provolone blend. The toppings were just pepperoni and ham, under the cheese. The whole 12" is gone, and about half the 14" is gone between me, my wife, our neighbor, and my 5 year old son.
I will tweak this pizza a little here and there for my and my family's taste. I've never had Aurelio's, so I don't have any idea about how close it is to theirs. IMHO pizza is to be enjoyed the way you like it.
Thanks to everyone who contributes to this forum and makes the rest of us dabblers better pizza makers. I wish I had a fraction of the time to devote to making better crust formulations, etc. I really like that scientific aspect of it, but being a BBQ pitmaster, I enjoy the artistry of it just as much.