Looks yummy, but I'd go with the Sir Lancelot flour with Hi Gluten. I buy it in 50lb bags and its the best pizza flour I have ever used. The only thing I'd change is the time. Make that dough a couple days ahead of time if you can and proof in the frig. Secondly, put it out the day of use and let rise on the counter. Lovely flavors develop in the bread! I'm going to have to try one of these. Oh I forgot, for the sauce buy 6-in-1 tomatoes you can get them online and no citric acid added so they taste just off the vine add some fresh oregeno basil and fennel seed crushed and a bit of sugar and evoo. Great sauce google it and you can order on-line! Finally

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