Simplifying dough and sauce: Great success

For my last batch of pizzas, I tried to simplify even more the recipe, to get closer to what I understand is the Neapolitan standard:

Dough:

• 1kg flour
• 600g water
• 42g yeast
• 1 teaspoon sugar (to activate the yeast)
• 2 teaspoon salt

Yeast activated for 15min, dough knitted for 15min, rise for 2h at 35C (95F), then splitted in 8 balls, rise again for 24h-48h at 6C (43F) in individual containers.

Sauce:

• 2kg tomatoes (skin and seeds removed)
• 2 table spoon olive oil
• salt
• black pepper

Cooked for 30min.

The pizzas themselves cooked on a pizza stone, at 300C (572F), under a grill, for 5min.