Everybody's tastes are different, but here's my $0.02...
I used to use real San Marzano tomatoes and also some San Marzano-type tomatoes.
I know some folks use Roma tomatoes...
These days, I am experimenting with Full Red crushed and Full Red pureed tomatoes.
They have great natural sweetness to start with. Then, to a #10 can portion, I add about:
5 tsp's of dried oregano
5 tsp's of garlic powder
1 tsp of black pepper
1 tsp of salt
some honey to adjust sweetness to taste...
So I prefer more seasoning than traditionalists perhaps.
I know my local pizzeria in NY would use a ton of garlic in their sauce, so that's what I prefer.
I guess you could try to find some off the shelf products to compare your sauce to.
When I first tinkered with pizza, I found Enrico's jarred pizza sauce wasn't bad....and Full Red has a prefab pizza sauce.
I haven't tried it, so I can't describe its flavor.
Or you could have a NY pie mailed to you and try to reverse-engineer their sauce!
(There are pizzerias that will express mail pizza, but it is expensive!)