As a lover of Italian cuisine, and the authentic pizza pie, I can only say it is very wrong to use sunflower oil or soybean oil, as Pa John's et al do. Cold-pressed extra virgin olive oil is essential. Oregano must be softened by admixture of basil, and do not stint on fresh garlic for misguided social reasons. Tomatoes must be vine ripened, ideally San Marzano, then canned immediately if you are using commercial tomatoes. Mix in a little ground pecorino. Finally, don't be limited to grated mozzarella. A mature Fontina can be grated on to add a rich creamy nutty note.
IOW, most American chain pizza is shit on a cracker.
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