made more pizza on sunday. Used uncooked tomatoes for the sauce. I rinsed them before mashing them up with, mixed with some salt and oregano. Definitely an improvement. I think my next step will be to try a twice-baked approach. Baking the crust and sauce for 5 minutes, then adding the cheese. I think the cheese is getting overcooked. It might just be that I'm using dry mozz instead of fresh wet mozz... etc., etc. It just means I'll have to try it again this weekend.
I hit up the Mediterranean Warehouse the other day and picked up a couple packs of "00" flour (finely ground) imported from Italia. Might make a difference...
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