Nick, I too have no where near the book knowledge of some of our senior members, but I as well have some hands on from the tests I've done. TBH, I'm constantly learning new stuff, so you'll have to to take some of my older posts with a grain of salt. Some of it is good info and some as good as I knew at the time.
For a good while, I was never able to make good pizza with cold fermented dough as I found that my particularly dry environment lead to a more dry dough and a slightly tougher crumb and I was overdeveloping the dough. On the other hand I was always able to make a good same day dough, so it lead me to concluded that I favored a same day emergency dough. Since that time I have learned a few tricks to combat the dryness and toughness, decrease my kneading times and the way I knead, and now can make a good cold fermented dough.
2 of my favorite formulas for my preferred crust is either a 2 day cold ferment or a 24 hour Room temp ferment dough. And I can tell you it makes nearly an identical crust and crumb. This finding lead me to the conclusion that when using a commercial yeast (IDY,ADY, and even CY), the length of fermentation is more important than the temperature of fermentation. So I would say that a cold fermented dough is just as good as a LONG room fermented dough, if using commercial yeast.
You should know that not all room temp fermented dough has to be an emergency dough made in 4 hours. A dough that is room temp fermented for 24 hours will yield a different product than a 4 hour room temp fermented dough, even though both are technically SAME DAY doughs. A room temperature fermented dough can be 24, 36, or even 48 hours. And while it is not a cold fermented dough, it can make just the same quality of dough as a cold fermented dough. IMO, the only difference between the 2 is the temperature. In both scenarios, you are allowing for a lengthy fermentation period which allow for enzymes to help break down the dough, which gives the dough an improved taste, texture, and digestibility. And the first 2 are argueable and the 3rd not.
From my limited experience in baking bread and pizza, the tiny blisters are not exclusively cause by cold fermentation. But rather a product of the relative strength of the dough, the extent of fermentation, the relative (high) surface tension on the skin of the dough, and to a degree relatively high heat. When the dough is well kneaded and the gluten is well developed, it provides sufficient strength and structure to support and trap air and Co2, to tent up the air sort of speak. Then surface tension during balling is built onto the surface of the dough forcing the air bubbles closer to the surface, followed by a good degree of fermentation. Lastly the instant hot/high heat causes the final expansion of those air pockets, creating blisters. It's been sometime now, but from my recollection, I have been able to get those blisters in a same day dough without cold fermentation. Again, it is likely more about the strength of the dough, surface tension, degree of fermentation, and bake temp that causes blistering.
And yes, HG in comparison to BF, if done right is SLIGHTLY chewier, heavier, cools a bit tougher, BUT it doesn't have to be a ton more respectively. Despite what any expert tells you about HG flour, it is an absolute myth that HG flours make really tough and chewy products, and that it requires a mixer or more kneading to develop the gluten. Absolutely 100% bogus. It can be easily hand kneaded in a matter of a few minutes and can make a wonderfully soft and tender crumb, if you have the hydration high enough.
But don't take my word for it. Anyone can see this for themselves. Do a test between AP flour and HG flour to see the difference. Make a similar feeling dough, and you'll have to obviously adjust your hydration up for the HG dough. Now hand knead both for 2 minutes and test the strength by attempting the windowpane technique. Continue kneading for another 2 minutes and re-test. Now allow the dough to sit for 30m, retest for window paning, then again at the one hour mark. You will see a difference in dough strength at each phase and it will become obvious how protein content correlates to hydration levels, gluten developement, ease or difficulty in achieving gluten development (window paning), etc.
Again, this has just been my limited experience and YMMV.