I've found that with pizza sauce, less is more. Like MilitantSquatter, I keep my sauce for pizza very simple: I puree San Marzano tomatoes and a little tomato paste in a food processor, and add salt and pepper. After tasting, I may add a little sugar if the sweetness just isn't there. That's it.
Now my base tomato sauce for pasta is more complex, but for pizza I just want the tomato to stand out. You can also run the tomatoes through a food mill if you want to filter out the seeds and leftover skin, that is what most restaurants do. I'm too lazy and don't mind the rustic look of seeds in my sauce.
“If you don’t know who I am, then maybe your best course would be to tread lightly.”
For links to all my BBQ Brethren recipe posts, click http://markandteri.com/recipes.htm