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I've been looking at some recipes for Chicago style pizza recently, and the consensus seems to be to use 6 in 1 ground tomatoes for the sauce.

Generally, when I make sauce, I use San Marzano tomatoes. How would that affect the taste of the sauce?

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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.

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