Depending on the size of your operation, a cooked sauce will create logistical challenges of cooking that volume and then chilling quickly to refrigerate … or to hot hold a large amount for several hours. I have heard of places doing it, but I recommend the ‘less cooked’ option. Cooking changes the tomato flavor and will eventually drive off the more fragile flavor components/volatiles.
The greatest majority of shops I know blend sauce cold and cook it only once on the pizza itself. Now, the seasoning is much argued topic. Some have large spice pouches with sugar, salt, seasonings, spices, and such. Some use a much simpler spice/herb mix. I recommend simpler flavors that highlight the tomato rather then weight it down. We use dried oregano, granulated garlic and black pepper. I find the toppings offer enough salt to balance the flavor out. A little olive oil is a good add-on as it will allow fat soluble flavors to bloom. We use granulated garlic for better blending. Minced or pressed garlic makes it possible to get clumps and uneven mixing. BUY THE FRESHEST/BEST QUALITY DRIED HERBS/SPICE YOU CAN GET. Great sauce using tired, poorly handled & stored herbs/spices is simply shooting yourself in the foot. AND you will use less of the product to season the sauce … better flavor and less used means Win-Win.
Do yourself a favor and use the best tomatoes you can find. I am a Stanislaus man. I recommend it to everyone. If you chose not to use the best, then get a good competitor like Escalon. They are two frequently used brands.
So. High end tomatoes, quality spice, and only cook it on the pizza. That said, some NY and Chicago places don’t even season the sauce.
