I was wondering if it makes any sense to pre-heat sauce before spreading it on a pizza.
I've found that I like the Redpack canned pizza sauce with just some minor doctoring. I buy a #10 can and then re-can it in 16-oz jars, which is just about enough for two pizzas. So I open a jar, use half on a pizza, and put the rest into the fridge until next week, at which time I'll put the remainder onto that pizza.
Is it possible that putting very cold sauce on a pizza is making it that much tougher to cook it? Would it be better to pre-heat the sauce somewhat? Maybe not quite boiling it, but at least getting it hot. I wonder if that might help the toppings cook.