Didn't Gargiulo's get wiped out by Sandy?

I always start my pizza sauce with a can of peeled tomatoes. I mash them with a potato masher, then add my spices, wine and some tomato paste to thicken it a bit. The shreds of tomato left after mashing give the pizza a nicer consistency than with just plain tomato sauce.

I have a little trick for preventing the crust from getting soggy and for making sure that it's crispy in my home oven, which doesn't get hotter than 500 degrees. I heat my pizza stone for an hour at 500. Then I roll out the dough,put it on the stone and let it bake for 4-5 minutes while I grate the cheese and cut the pepperoni. That hardens the surface of the crust. Then I pull out the stone, put on the sauce and ingredients, and put the stone back in the oven till the pizza's done.