I agree the crust is the most important slice of the pie so to speak......then the sauce then the cheese.
I have had excellent pizza made with nothing more then a can of 6IN1 crushed tomatoes, drained, with a pinch or two of good greek oregano and some sea salt, or a good old fashioned Pennsylvania sauce made with diluted tomato paste and a few herbs and spices added cooked for 30-45 minutes.
The other key is a good hot oven....
I can't agree with you more.
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This versatile Escalon product has long been a favorite of pizza and pasta operators because of its sweet tomato flavor, bright natural color and thick, rich consistency. 6 IN 1 contains only vine-ripened, unpeeled ground tomatoes, extra-heavy purée and a touch of salt. It is so delightfully versatile you can use it in everything from soups and salsas to pizza and pasta sauces. 6 IN 1 was http://www.escalon.net/6in1.aspx
A Top Quality Pizza Maker turned me on to these years ago. I use them in everything. Straight out of the can with a little salt and Parmasen Reggiano and Olive Oil.
Heck I will eat them right out of the can. By far my favorite canned Tomato and I have tried dozens of different ones. I have even blended them down to make Bloody Mary Mix....Russ