For many years I studied the posts at the PMQ Think Tank forum to see how many professionals cooked their pizza sauces. There were a few, and sometimes it was a traditional cooking of the sauces, as for Sicilian style pizzas, but most did not cook their sauces. Maybe in part it was because Tom Lehmann, who was (and still is) universally respected by the members, advocated against cooked pizza sauces. Even on this forum, and in this thread, Tom has posted along the same lines as his posts at the PMQTT on this subject, for example, at Reply 165 at http://www.pizzamaking.com/forum/index.php/topic,3735.msg237549.html#msg237549
Of course, there are some who cook their sauces. The famed Dom DeMarco at DiFara's cooks his pizza sauce for the Sicilian style pizzas. I saw that myself one time when I passed through the kitchen where Dom's son was cooking the sauce (I asked him if that was the sauce for the Sicilian style). More recently, I noticed that Mellow Mushroom was using a cooked pizza sauce for the pizzas made in its approximately 150 locations across the country. When Norma and I worked on a clone of their dough and pizzas, we had assumed that the pizza sauce was uncooked but another member reported having seen something like a heating pot in one of their units. These days, MM says right on its website that their pizza sauce is cooked, at http://mellowmushroom.com/philosophy
I believe what November was trying to do is to take a principle, MAE, that was used elsewhere and adapt it to the pizza realm. Apparently his work in this area resonated with the members. On this forum, it is rare to see a thread on pizza sauces with large numbers of page views. This thread has almost 83,000 page views. I am aware of only one thread on pizza sauces with more page views--a thread devoted to trying to recreate the Shakey's pizza sauce. That thread has around 147,000 page views, and counting.