Maybe scott r or someone else can tell you what kind of tomatoes Luzzo's is using and how they process them to make sauce, but from my reading at the PMQ Think Tank forum, pizza operators almost always use either a fully prepared pizza sauce or they combine two or more different tomato products to get the desired final consistency, including using tomato paste and, if needed or desired for consistency purposes, added water (many operators use the #10 can itself to measure out the water). They can use a commercial stick blender to combine different tomato products to make the sauce (this is the method that Big Dave Ostrander used to use when he was a pizza operator) or, if they have a Hobart mixer, they can use the flat beater attachment to combine the tomatoes. I don't ever recall reading about a professional pizza operator draining or straining canned tomatoes. For a high-volume operation, that would be very labor intensive and likely to produce an inconsistent result, especially if there are variations in the tomatoes themselves from lot to lot. If you look at tomato sauce recipes at the websites of Stanislaus or Escalon, two of the most popular sources of tomatoes for pizza operators, you will not read anything about draining or straining tomatoes. They both carry enough tomato products that are combinable to produce sauces of the desired consistency.