OK, so I have tried many types of canned, whole peeled tomatoes for my sauce. My general recipe is like this:
1-28oz canned peeled tomatoes per 3-4 pizzas (rest of recipe per can)
fresh basil, 2 teaspoons finely chopped)
turbino sugar, 2 teaspoons
sea salt, 1 teaspoon
various other spices in varying small amounts
I drain the juice from the cans, then pulp the tomatoes with a wire potato masher. I cook them for 20-45 minutes to get rid of about 1/2 cup of liquid then cool to room temp before using.
The DOP is no different than the regular, tasted straight from the can, much less in a cooked sauce. I nor my wife, nor any of the various people who have eaten my pies could tell any difference at all amongst any of the various, including organic, DOP, and local brands.
Spend your money on the quality toppings and cheese, and don't pay double for DOP or organic tomatoes, it is a waste of money, if not an outright scam.