My pizza sauce is pretty simple. I use 6 - 1 crushed tomatoes, canned by some company whose name I can't recall at the moment. Season with salt, pepper, oregano and sometimes basil, spread on pizza. No precooking.
My marina starts out with onions and garlic sweated in olive, then pizza sauce added along with more seasonings, often rosemary and crused red pepper.
Currently my pizza style leans toward thinner, crispy crusts with minimal sauce and toppings, but not overly sparse:
Now back in my early years the soggy, grease soaked mass of cheese and a dozen or two toppings was the way to go.