Last fast food you had

The crushed tomatoes and herbs is actually the "sauce", and this is instead of the typical canned sauce premade.

Re: fish sauce... If you ever had pizza in New Haven CT and was blown away by a basic tomato pie (crust - tomatoes - sprinkle of Romano -NO mozzarella), you might be surprised to find that they melt in a small bit of anchovy into the tomato sauce. You aren't aware of it even if you hate anchovy but the umami bomb it imparts is amazing.

Sometimes I will use a couple of real anchovy fillets and lightly saute them in olive oil at low-medium heat until the anchovy dissolves, hit it with some fresh garlic for about 10 seconds (garlic needs seconds, not minutes), then transfer the oil/anchovy/garlic mixture to my bowl of tomatoes along with the oregano and stir. You can also add a small can of tomato paste if you like the sauce a bit thicker.

That mixture goes on the dough. I like to put the mozz cheese down first but you can go either way. If you put the mozz on top of the sauce, then you might want to lightly cover the pizza for the first 8-10 minutes to prevent the mozz from burning.

When I make dough, I use a 50/50 blend of bread flour and all purpose flour, but some people go straight AP or straight bread flour. I like the mix.

I also like to proof the dough for 24-48 hours, so I always make my dough a day or so ahead and let it proof/ferment in the fridge.

Water? Well, to be honest, I don't believe in that. For me to believe, I'd need to sample two pizzas from the same chef made with the local water and one with any bottled water. If there's a difference, it would be fractional points.

I can promise that any home made pizza as described will be 10X better than anything you can buy from the chains, and maybe even better than most mom and pops you might love.