When I make pizza from scratch, I am usually pleased with the results. I buy superior ingredients, and my crust turns out crisp and delicious. Sometimes I use a metal pizza pan, sometimes a stone, but I have pretty well mastered the art of a great crust. That isn't the problem. The problem is that instead of the flavors of the crust, the sauce, and the cheese all coming together to produce a "classic" pizza taste, I taste all three components separately. The result is often delicious, and what I consider better than what a typical pizza parlor turns out. And yet I'd still like it to taste more like what I can get from a parlor. How should I build the pizza so that the sauce and the cheese meld together better? When I make a pizza bianco, with just dough, ricotta and mozzarella, it turns out perfectly, but it's the tomato sauce that doesn't seem to blend well with the cheese. I mean even Domino's turns out a taste that somehow makes the cheese and the sauce blending happen, albeit in an inferior way. But my pie fails to produce the "sum of its parts" flavor that I am looking for. I usually bake at 450 degrees. Any advice out there to help me achieve what I have described? Perhaps a sauce recipe or other tips?