I read Tony's response to why we shouldn't use cold dough, but what about the cold sauce?
From what I read and learned in the Bible, I would think it would possibly 1) cool the dough causing the bottom to cook to quickly and unevenly before the middle and possibly a softer pizza or 2) might cause gumming or 3) or both.
Or is there something else I am missing?
Don't most pizza places in the USA keep the sauce in the cold prep table according to health code and use cold sauce?
I would appreciate any clarification, thank you.