I am curious about it and I'm quite sure that it is great but on that hill you are fighting an ... err ... uphill battle. To flip a contemporary saying around "pizza is like sex, even if it's bad it's still good" :D

Well, get decent tomatoes and make your own sauce.

Good quality tomato is just incredibile.

Here in Vancouver, Via tevere makes an shockingly good tomato sauce, to the point that I get only margherita as pizza, because the flavor is so intense.

That being said, neither of them is better than the other: provola, mushrooms and truffle on a white base will blow your mind.

It's just that here in north america, they have so little choice in toppings, everything is pepperoni, something spicy, chicken everywhere. Damn!

I'm an Italian who now lives in Canada

Where have you found this type of pizza?

... where are you buying your tomato sauce???

Standard basic common brands like Ragu and Prego have none of those. Tomatoes as the first ingredient, zero added sugar/syrup or food coloring.

I've never even heard of corn syrup or food coloring in tomato sauce. Do you have a source for that? Because I can't even see how it would make sense -- large cans of tomato purée are cheap enough already.

Too runny. Pizzas I use olive oil on always end up messy as hell. Tomato politely stays put under the cheese, any exposed sauce cooks and dries so it's not runny, and oils and greases from other sources tend to sit on top of it rather than displacing it and turning into a kind of icky liquid-fat blend.

I still use it for certain pies, but would absolutely not rate it higher than tomato sauce for this purpose, overall.

Why not both! Olive and tomatoes (and salt) are a match made in heaven

Italian tomatoes _in Italy_ taste so much better it's like a different food. Even buying canned San Marzano isn't quite the same.