Upon making a new batch of sauce today, I decided to try out "uncooked" or "unsimmered" method with my great value crushed tomatoes. Mixed with fresh basil, some oregano and a few other spices as usual.
Result: too sharp of a tomato taste for me. Maybe some of you like pizza to taste like you're biting into a tomato, but personally I prefer a smoothed out taste that simmering the sauce creates. If you're after real tomato, use a real tomato. If you're after a pizza sauce, make some pizza sauce
In addition, I took half of the sauce that was left uncooked, and simmered up the other half. The pinky taste test told me I preferred the simmered sauce.
Of course, I'd suggest everybody try sauce uncooked and then simmered, as it's all subjective. Part of the allure of home made pizza is that you can make it exactly how you like it, right down to the sauce.