Here's my two cents on Pizzaiolo (for whatever they're worth). Here are the ingredients (bold mine)http://www.stanislausfoodproducts.com/_pdfs/Pizzaiolo-Autentico-Pizza-Sauce.pdf
Vine-ripened fresh tomatoes, blend of extra
virgin olive oil and sunflower oil, salt,
oregano, black pepper, granulated garlic and
naturally derived citric acid.
First off, there's never any oil in authentic NY style pizza sauce. One or two places might drizzle oil on the pie pre or post bake, but never in the sauce. The oil diminishes the brightness of the tomato and takes away from the aesthetic. In addition, oil in the sauce adds overall oiliness to the cheese. Good aged mozzarella should give off a healthy dose of oil- enough so that, when tilted downward, oil should drip off the point of the slice. It's standard operating procedure to blot the top of your cheese with a napkin to take off some of grease. At least, it was. If you add oil to that equation, it's too grease-y.
Second, some places use granulated garlic, but, anyone with any kind of culinary know how understands the superiority of fresh garlic.
Third, these are California tomatoes. California tomatoes are always a little tart, always require a little sugar.
There you have it, two ingredients I'd never use and one ingredient I always add (to California tomatoes). And they expect me to pay extra for this than if I combined the ingredients myself? Not a chance.
I know that the idea of a ready made pizza sauce appeals to a lot of people, but, here in NY, where cheap labor is relatively abundant and margins tight, you're not going to find many owners paying a premium for a sauce they can make cheaper themselves- especially a sauce that they can make better themselves. I'm sure there's plenty of dollar store places that just default to ready made products like this, but no pizzeria with any kind of pride would stoop this low.