What is the difference in taste between San Marzano and 6 in 1 ground tomatoes?
I would guess that the difference is negligible, especially if you are making a cooked sauce and it is the ingredient in a Chicago style (I assume deep dish, lots of toppings) pizza.  You might be able to taste a difference in a side by side comparison of sauces, but even then the difference is likely not going to be critical for any final product.