After reading the advice about tomato sauce in this answer, I decided to try straining the sauce to remove water and see what it did to the crust.
I let the water drain out of a jar of tomato sauce by leaving it in a cheesecloth-lined colander. The sauce went down to almost half its volume, and I had to trowel it on the crust almost like spackle.
As usual, I used a pizza stone, and an oven that at about 500°F. The pizza takes about 7 or 8 minutes to cook, like this, rotating it twice in that time. I don't pre-heat the crust.
For this pizza, I used supermarket whole-wheat pizza dough (Stop and Shop makes a wonderful dough, incidentally), half-skim mozzarella, Barilla marinara sauce, fresh basil, and sauteed mushrooms and garlic. The pizza was delicious! The crust was thicker than usual, and lighter.
It seemed to me that the cheese was, for want of a better description, a bit looser than it usually was, and had a tendency to slide off the rest of the slice when you took a bite.
If I repeat this (and I will), I'll likely use even more of the same, strained sauce, since I got some requests for "more sauce, please, I could barely taste it." How can I "anchor" the cheese a bit? Mix a little cheese in with the sauce so it'll grab ahold of the cheese? Pre-bake the crust with sauce on it for a minute or two? (I'm not sure what that would do.) A staple gun, perhaps?