Thanks for the reply! I agree on not cooking sauce. My goal was to make the paste mix more easily. That's why I heated the water. I'll try it again without heating. I have used crushed tomatoes from Pomi with good results. My goal is to save time when I have to push out a large number of pies at once. So pre-mixing is what I am trying to do, to make a prepared sauce. Frankly, I'm not sure whether it is worth it. There are a lot of good pizza sauces out there ranging from subtle to complex and when you buy the #10 cans, the cost is about the same as buying crushed tomatoes or paste and doing it yourself. In the end, it is still tomatoes cooked in a can and whether the spices are added by me or at a factory is unlikely to be noticeable by a typical hungry person.
I would disagree with some posts here that NY style pizza sauce is not cooked. Current turn key process in the industry for today's pies use the simple recipe of tomatoes out of cans, pureed with few spices and spooned on the pie very sparingly, but I have been generally dissatisfied with those results. These processes have been simplified for new pizza entrepreneurs over the years. Many slices in NYC, you can't even taste any sauce anymore (it is like an afterthought), which is sad because I worked pizzerias in the past and sauce was vital component to the pizza. It is what gave the pizza that umami, or what you crave.
Tomato paste in a can has already been cooked for hours in the processing plants, so saying to not cook canned paste makes no sense. Simmering canned paste with water with spices will actually enhance the flavor prior to using it on a baked pie. I am starting to add paste to my canned tomatoes as paste adds concentrated umami. Also, an addition of a fat is important. I've seen people simmer their pizza sauce with flavored oil, anchovies, bone stock, parmigiano-reggiano, or even butter. Butter is surprisingly good addition to pizza sauces.
Most NY pizzerias do not cook sauces anymore, and this is why most pizzerias generally taste the same and rather generic. People don't cook sauces because it's laborious and as I mentioned before, it has become an accepted turn key industry practice. There are several places that use cooked/simmered sauces though. Artichoke Basille cooks their sauce. Di Fara has always cooked their sauces, NY Pizza Suprema, Denino's in Staten Island, Prince St. Pizzeria all cook their sauces. Places I worked in past back in the 80's all cooked their pizza and sicilian sauces.
I do use uncooked tomatoes for some other pizza recipes, like Napoletana style pies, but that's a different product. As much as people may deny it, NY street slice pies are generally an Americanized product so the logic that cooking sauce makes a more American pizza is rather moot point