Drain? No - I didn't! How does that work exactly - use a strainer?
Very nice job, RD. Good cheese selection. Boar's Head is among the best on the market IMO. I'll never understand your earlier statement, tho, about your girlfriend thinking that the tomato sauce had too much of a "tomato flavor" to it, so I won't touch that one. It is likely, tho, that you used a little too much.
On draining, yes, you best drain just about all canned tomato products (for deep dish), min. 15 min. to max. of approx. 2 hrs. -- I prefer 20 min.. I realize that with so much content here that it does get overwhelming or confusing, but all have long advised to drain the tomato products used for Chicago Style deep dish pizzas (but I do little to none for thin crust pizzas). And if you want something close to Malnati's (that's commonly available) the picture below of 6 in 1 and Muir Glen diced tomatoes is what I like and have been very satisfied with -- altho, I've been happy with Ed's (vcb's) suggestion for San Marzano's, too. Like most Chicago pizzerias, I rarely cook the sauce. But experiment and see what you and yours' like the best. Everybody will settle on their "own thing."