Will my results differ when using a sourdough starter vs poolish for pizza dough?

I've read about differing techniques for getting the best flavor, texture, and chewiness in my pizza crust. One of the commonly suggested routes is to include a sourdough starter as part of the process, but I also find suggestions to use a poolish pre-ferment. From what I understand the main difference in technique is that a sourdough starter typically uses simply flour and water(introducting natural lactobacillus), where as poolish you would also include off the shelf bakers yeast. The sourdough starter also seems to be an ingredient that you build up over days, or even longer, where as the poolish you make in less than a day.

What I haven't been able to determine, is what if any differences will I find in my pizza dough using one product over the other? Would the pizza crust taste different, look different, rise different, or exhibit other differing characteristics between the two processes? My ultimate goal is Neapolitan margherita pizza in a home oven).