While not directly related to this, member November indicated that using microwave assisted extraction for spices (aka MAE) wasn't necessary for pizzas that are baked at high temperatures. So it makes some sense that the sauce could indeed taste different depending on how it was baked.
Jonas, I notice some folks doing the MAE for NY and Detroit, Chicago, etc.
Thanks for pointing out what November said about the method if used in high heat....I must has overlooked that.
So, was he talking about high heat as in WFO Neapolitan pizza? the method is good for NY style,etc.?