s_b,
Thanks for saying you agree with Peter that the amount of tomato sauce affected the full baking of the crust. I will see how it goes next week. Looking forward to being able to make your clone VP pizza. 
Norma
I just joined the forum and want to that steel_baker and everyone else for all of their info. Also, Norma, your questions have been a huge help. In fact, I think that the VP pizza could use a bit more sauce. So last night I was heavy handed with the sauce and got a similar result with the crust. I am going to try another round tomorrow.
As well, per the Citizen Voice pictures of the VP kitchen and the can of tomato puree, I found Genoa Foods in Plains, PA? Has anyone tried this? I live in Fort Lauderdale, FL now so I do not have the liberty to check. (I grew up in the Back Mountain.)
Much gratitude to everyone for the photos and tips,
Zoe