My experience with tomatoes is the plum tomatoes grown for commercial processing, Italian or otherwise, have less flavor than other varieties. Plum tomoatoes are bred for processing, more pulp, less moisture and seeds than others. So it takes less time and energy, to drive off water and make puree. Tomato sauces and purees are measured and sold by degrees brix, thickness, as opposed to percent solids content. The measurement is a slump test. The puree or paste is put in a device with a little door on the bottom. The door is opened and the tomato product slumps out on the benchtop. The distance it slumps determines or measures "brix" and value. Tomatoes are processed by initially "breaking" them at different temperatures, hot or cold break. Cold break is about 150 degrees F. Hot is 180. 180 destroys the enzyme pectinase, which destroys pectin. Pectin is a thickener. Without the natural thickener more water can be removed, giving more solids, before the thickness gets maxed. Hot break can be concentrated to 32 brix, cold to 55. For the home pizza maker who grows his own tomatoes, flavor matters more than any commercial processing considerations or efficiencies. The best pizza you will ever make is from fresh tomato solids from the tomato varieties that taste best, not that handle best in a cannery. Blanching and peeling and removing seed pockets with all the moisture is not that big of a pain to get greater taste. The moisture in the seed pockets also add flavor, but too many seeds in sauce hurt flavor. There are different ways of handling garden tomatoes in the kitchen to prepare them for pizza. Also there are ways to handle them to prepare them for the freezer, not a jar, for use over the winter. A pizza shop could not go through all of this time and effort and still make money.