what I do that is different - I season my tomatoes or sauce (I make a cold pizza sauce that needs no cooking as well as one I cook - depends on my time frame) before putting it on the pizza - flavored sauce to us is better than seasonings scattered on top - I know it's just about the same thing - but when those flavors are allowed to meld together - there is a big difference

even if I use fresh sliced tomatoes - I marinade them for a bit with a little oil and seasonings - big difference that way

>>My grandmother always made pizza very simple.

she was onto something. I actually am not fond of the commercial pizza styles - Pizza Hut & the like. in fact whatever [oil / something} Poppa John uses is completely indigestible to me - I've got rocks in my tummy for two days . . .

basically I'd quit eating pizza - then . . .

with a plethora a home grown tomatoes and my son thinking "let's make pizza" - I dug up Jamie Oliver's dough recipe (highlight is the mix of semolina) - using basically thickened home made stewed tomato with the usually and customary cheese, pepperoni, etc., we're able to turn out simple, fresh tasting pizza.

no sugar&salt tomato paste/sauces - just thawed homemade "stewed tomatoes" - green pepper and onion already in the bag.

fresh veggies, meats, sliced fresh mushroom, olives, now and then I sneak an anchovy on a small part . . . methinks that "tomato paste smeared around on the back of a ladle" thing is seriously over-hyped.