When I said that I had a few cans that had a sour smell when I opened them, I meant when I first opened them and not out of the fridge. This totally turned me off to the brand.
As to the cooked sauce vs. uncooked, sometimes I guess it's just what I'm in the mood for. It has more to do with the type of cheese and what toppings than the pizza's style. I think that if a pie has a lot of meat or other toppings that have a lot of flavor by themselves, a good rich-flavored sauce goes well with them. When I use dry or aged cheeses, I like when the cheese bubbles with the richer sauce. When I make more "delicate" pies like my NY Margherita, where I use fresh mozz, I definitely prefer uncooked tomatoes.
Some of my favorite pizzaria pizzas are my favorites because of their sauce. For me it is their sauce that sets them apart from everyone else. Many years ago, I used to like both Dominos and Pizza Hut because I liked their sauces. Now neither of them put enough sauce to even make a difference and if you ask for extra sauce, they go overboard and you end up with pizza soup.