Tried this again over the weekend, and, as usual, it turned out quite well. It's been a while since I made this, and I did make a couple mistakes. First, I didn't add quite enough salt to my sauce. For sauce I used a 28 oz can of Delallo plum tomatoes, which I pull out individually and crush with a potato masher, then season appropriately with salt, pepper, oregano, basil, and a little sugar. I sometimes add a little of the puree they come in if I feel I don't have quite enough sauce. Second mistake, I think, was leaving the pie in the oven a couple minutes too long, which, from my experience, makes the cheese get a little rubbery and it doesn't have that nice gooey, melty quality. Anyone else experience this ever? I've had it happen a few times.
As for the crust, though, it was magnificent as always with this recipe, and this was my first time concocting this with a scale and not with converted volume measurements. I also did not use the yellow food coloring, as it does nothing for the actual taste of the crust. My girlfriend is a vegetarian, so I topped it with cheese and roasted garlic. I baked at 450* for a little over 20 minutes. Here's some pictures: