Nice to hear from you! Sorry to have been away, but a lot has been going on and I just couldn't get to the site. Look for the recipe and directions on the American forum under "Awesome Pizza Crust". I don't have any info about Aurelio's ovens.
I think you need the autolysed crust, which makes a thin crust that is crisp yet tender at the same time. I don't want to wait for a pizza stone to heat up, so I par-bake the crust before adding toppings.
I discovered the Pastene tomatoes by accident, tried them, and said, "This is Aurelio's!". If they don't use Pastenes, then they must use a similar product. Tomato Magic by Stanislaus is good, too, but I think the Pastenes are better. I get my Stella mozzarella from the grocery store deli and let it cook until it starts to brown a bit.
Here is the simple sauce recipe (do not cook):
1 28-oz. can Pastene ground tomatoes
1 tsp sugar
1/2 tsp Kosher salt
A few pinches of oregano