I've made countless gallons of pasta sauce over the years and, needless to say, always simmered it for hours. I'm new to pizza making (will be doing it on a large scale in a concession stand on the Jersey Shore this summer) and I see on this site that many suggest Not cooking the pizza sauce. Any feedback on this subject will be greatly appreciated.
There are some pizza operators who do cook their pizza sauces. From my reading over the years, including at the PMQ Think Tank, the sauces that are most often cooked are those that are based on tomato paste or inexpensive tomatoes that might benefit from the addition of things like sugar, herbs and spices and then cooked. For the better quality tomatoes, like fresh pack tomatoes from producers like Stanislaus, Escalon and San Benito, it is uncommon to see those tomato products cooked, as I noted recently in the second and third paragraphs of Reply 118 at http://www.pizzamaking.com/forum/index.php?topic=30096.msg303512;topicseen#msg303512
. The same generally goes for San Marzano tomatoes.
For some additional insight on the matter of cooking or not cooking pizza sauces, see the PMQTT threads at http://thinktank.pmq.com/viewtopic.php?f=6&t=10188&hilit=36ec9bc0b5effc22694c898d8641428e
To the above, I would add that there are some types of pizza sauces that can be cooked, and done so successfully. For example, several years ago, as I was passing through the kitchen area of DiFara's on my way to the restroom, I saw a pot of sauce being cooked on the stove. I asked the fellow in the kitchen (I believe that it was Dom DeMarco's son) where that sauce was to be used. He said it was for the Sicilian pizzas, which were a big favorite among many of Dom's customers. As for Dom's other pizzas, which used a combination of high quality San Marzano tomatoes (DOP Vantia's) and fresh tomatoes, the sauces were not cooked.
In your case, you may want to assess what kinds of pizzas you plan to make, who your customers will be and what they might be willing to pay for the pizzas, and select the types and brands and price points of tomato products that might best meet that profile and demographics.