That looks like a Grandma pie to me. My preferred dough for that is [Brian Lagerstrom's](1 Hour Grandma Pizza - Brian Lagerstrom https://share.google/hm6TsquKz8AqoPdFu)

BUT. [Alton Brown's ](The Final Pizza Dough Recipe | Alton Brown https://share.google/ed3sStcSaALk5DKfa) final dough is a good all purpose pizza dough.

For both of these, I substitute roughly 10% by weight with whole wheat flour. So for Alton's I do roughly 630 grams bread flour and 60 grams whole wheat. This ends up requiring a bit more kneading to get the windowpane but I find the crust develops a deeper flavor. Worth it especially if you have a mixer.

I use cento san marzano tomatoes just crushed for my sauce, sometimes I mix in a bit of garlic and basil and olive oil but I tend to prefer the raw sauce.

I do a 50/50 blend of whole milk and part skim mozz and a bit of Parmesan for the cheese. If you can get brick cheese (fairly specific to the upper north east of the American Midwest) it's better on Grandma pies.