10/10 will do again.
Followed Sally's recipe pretty much to the T. Next time I think I will try bread flour, and maybe add some seasoning to the dough itself. For this one, I sprinkled oregano and basil after it came out of the oven.
Update: I used this recipe and it is better than my old one but still seems to be lacking something. Maybe I didn't put enough salt in since they leave it up to the cook, but I also don't want it to be super salty. Or maybe I do, I dunno
On the plus side I doubled the recipe and it made enough sauce for 6 large pizzas! So I froze 2/3 of it and won't have to make sauce for another 3 weeks.