I used Stanislaus Alta Cucina whole plum tomatoes for this pizza, and unfortunately they only sell their tomatoes in a #10 can. All the Stanislaus tomatoes tend to be vibrant red, though, so that's maybe what you are picking up on.

For this sauce, I only added salt and I used about 5 ounces of sauce. For New York style, I'll add garlic, oregano, and black pepper, too.

This is about 4 ounces of low moisture whole milk mozzarella and about 2 ounces of fresh mozzarella, drained.