NYCish style Italian sausage pizza

I'm still loving my pizza dough made with 10% rye.

Sauce is canned crushed tomatoes with a sprinkle of salt and dried oregano. Cheese is Galbani whole milk mozzarella, lactose free version. (store was out of the standard version of the whole milk, but I can't really tell a difference). Sausage came from Whole Foods butcher case.

Started it on a screen placed on the stone. . Baked for about 5. Separated from screen and put pizza directly on the stone for another 4 or 5 minutes. Oven temp set to max of 525 F. Preheat for at least an hour.

I might really always make this style of pizza with 10% rye. Or experiment with some whole wheat flour too.