Last weekend I had a slice at Joe's near the Santa Monica pier. It was like a Neapolitan Margherita met a NY pizza. It was a NY style slice, crispy yet foldable with sauce, fresh mozzarella and basil. It was outstanding and I want more. The rest is easy to duplicate but I am wondering about the sauce. It tasted very fresh and light, not heavy, complex or overcooked. I don't think it was even seasoned except for possibly some salt. I am thinking I could just purée some good canned tomatoes add some salt then put it on the pizza skin raw to approximate it. Anyone know what kind of sauce I am trying to describe and thoughts if I am on the right track to duplicating it?