I have been trying some things out and found a reasonable facsimile of the Papa Gino's Sauce.

I just can't get the crust right. Mine is always too dry. I think it's because I over/under knead the dough or something since I've tried 3 different recipes for the crust.

Anyway, here is how I make a Papa Gino's sauce which is ALOT of sauce.

1 (16 oz) can Crushed Tomatoes
1/2 cup Tomato Puree (NOT sauce!) omitting this could also be tried!
2 TBSP oregano
pepper
1/4 tsp crushed red pepper (I haven't used this yet but I think this is also in their sauce...very very small amount)

Cheese:
Mozzarella, Provolone, Asiago shredded.
I was stuck using Mozzarella, Provolone, Romano, and Parmesan shredded mix (no asiago to be found). It worked ok though.

Give the tops a small sprinkling of Oregano.

Bake at 450 degrees F but not to brown the cheese which is important!