I still have not found anything close to tasting like their pan crust, nor have I found a sauce recipe that has the spiciness or tang theirs does.
I'm just a humble, long time fan of the pizza, especially the sauce, and have been attempting to re-create it for... let's just say a long time. I used Lydia's recipe for a while, played around with Penzey's pizza spice, which seems to me to come somewhat close, then started changing my recipe around to compare to the little "sides" of red sauce that I was able to coax out of my local Round Table. I know they use a prepared sauce mix, but somehow it just seems that the flavor has varied by location, and perhaps over time as well. But for the here and now, here's my current go-to...
4 teaspoons ground coriander (gives it that distinct "orange-y" flavor)
2 teaspoons ground fennel
2 teaspoons dried mexican oregano
2 teaspoons dried basil
2 teaspoons granulated garlic
2 teaspoons sugar
1 teaspoons granulated onion
1 1/4 teaspoons salt
3/4 teaspoon ground black pepper
1/2 teaspoon dried sage
1/2 teaspoon turmeric (gives it that distinct "orange-y" color)
1/2 teaspoon Fruit Fresh (for the Ascorbic Acid and Citric Acid, tried other acidic ingredients, this seemed to work best for the "tangy")
1/4 teaspoon ground cayenne (the "bite", along with the black pepper)
Add approximately 3 teaspoons of this spice mixture to 3 ounces of tomato paste (I use Hunt's), then add about 1 1/2 to 2 ounces of water (again, my Round Table is inconsistent/thicker/thinner.
Shortcut to the above:
3 teaspoons Penzey’s Pizza Seasoning + 1 teaspoon coriander + 1/4 teaspoon Fruit Fresh + 1/4 teaspoon turmeric