Made three pizzas today. One Margherita using the simple sauce from Alta Cucine tomatoes that I asked about earlier, a NY style plain and a pepperoni. The dough was made from All Trumps using a starter and proofed in the refrigerator for 48 hours. The Margherita sauce is just Alta Cucinas puréed with a stick blender and some salt. A little on the thick side so I will add more juice from the can next time. The sauce on the others is one part Super Dolce, two parts 7/11 with salt and oregano puréed together. I wasn't able to make it to the Italian deli this week so the cheese is just Galbani whole milk and fresh mozzarella from the grocery store. I was very happy with how they stretched. I used 12.5 ounce dough balls and the made a perfect, thin 14 inch pizza. Probably some of my best pizzas yet. Definitely better than what I was making a few years ago. I would actually pay money for these at a pizza place.