There is no easy way to answer the subject question, but from my perspective the simple answer is no.
After using IDY for 3+ years with a cold ferment of 3-4 days, then recently switching to Ischia, no one in my local circle can taste the difference. For me, the key to good IDY is a healthy fermentation period. Healthy means that there is good activity in the dough when I pull it from the fridge (as measured by voids) and it smells neither yeasty nor alcohol-y.
Fortunately, I've never been accused of making the best pie on the forum, and as some know I'm partial to toppings, including bacon. But I'm still waiting to taste a starter-based pie that says viola! To be clear, some margherita pies taste better than others, but I've never been able to peel back a cornicione, sniff and say 'that's what I've been missing'.
I have a non-forum friend that took exception when we discussed the necessity of starter last week. Where we found common ground is that in baking bread, there is much hole structure to breathe in and enjoy than there is with pizza. He is really into making fresh bread, and I "get" that, because I would be too if it weren't so addictive.