i am italian and my family has owned restaurants in italy and in the U.S. (extended family). the key to the crust is adding the right amount of yeast and allowing it to rise and fall twice. it also is essential to "feed" the yeast the right amount of sugar. for best results use a mixture of bread flour and whole wheat- 50/50.another key is to use whole milk mozzarella, not the part skim crap you by in the market. its best to make your own, but if you can't find a quality whole milk mozzarella like bartolli dairy or pollyo. For sauce, definitely want to with a roma based sauce. My preference is an easy sauce comprised of crushed seedless roma with olive oil, fresh basil, oregano and fennel. It is important to avoid any smoked spices as that is not a taste you want in your red sauce. In the summer, we simply pick and thinly slice the romas and drizzle with olive oil (not extra virgin) and sprinkle a little basil over the top. simple perfection.
