So I got my sauce issue figured out and made this pie last night with what I had around my fridge. I used some smoked provolone and some deli Italian sausage as well as some garlic oil, some Pecorino, and Arugula.
For the dough, I used Tony's classic Italian dough recipe which I got from the International School of Pizza. The sauce was the NY Style sauce from the Pizza Bible.
I used King Arthur Sir Lancelot. Gonna order and try Tony's Flour next.