Many people add sugar to the sauce to help reduce the acidity, but there will usually be some remnant acidity. What some pizza operators do is to add either grated Parmesan or Romano cheese, or both, to their tomato sauces. The butterfat content of the cheeses apparently helps smooth out the sauce and reduce the acidity. The calcium in the cheeses apparently will also help reduce the acidity but, to be effective, the sauce has to be cooked. I suspect that the butterfat content in butter acts like the butterfat in the cheeses. Sometimes the best answer is to simply look for tomatoes that are low in acid to begin with. Unfortunately, that may not be an option where you are in Asia.
I have heard of the Annalisa and Rinaldi tomatoes among the list you presented, but have not tried either. However, I believe the Annalisa tomatoes are DOP San Marzanos.