Actually, the best tomato products are made by what is called a "cold pack" process where the sauce is not cooked in the traditional method. The canned product is heated as a sterilizing step but that's all the heat they get. The biggest reason for not cooking the sauce is flavor. You know how great the sauce smells while it's being cooked? Too bad you're the only one who will experience those wonderful aromas, those aromas are volatile (that's why you were able to enjoy them) and they can never be enjoyed as part of the experience of eating the pizza. When we use a "cold" uncooked sauce those wonderful aromas are released during baking so many of those aromas can be enjoyed by those eating the pizza. From a pizzeria standpoint, once you cook the sauce you must cook it to at least 165F/73.8C and then hold it at 140F/60C for use (which further deteriorated the flavor of the sauce) so we cool it down for storage (food saftey regs stipulate that you must cool it down to 40F/4.4C or less but here's the sticker, it's called the 4-hour rule which states that the food can remain at a temperature which can support microbial growth (140F/60C to 40F/4.4C) for an accumulated time of not more than 4-hours. Add in the time it takes to get the sauce temperature up to 165F/73.8C and then back down to 40F/4.4C and you don't have much, if any time remaining on the clock, much less use it on the prep table.
If you want to experience a wonderful "sauce" just take a fully ripe tomato and slice it 3/16th. inch (about 4mm) thick, drain on an absorbent towel and use the slices just as they are to replace your regular sauce. I like to add sliced fresh garlic and torn fresh basil leaves under the tomato slices, then dress the pizza with cheese and desired toppings and bake as usual.
Tom Lehmann/The Dough Doctor