My professional opinion is that once you achieve a certain level of flavor in a pizza crust it becomes almost impossible to distinguish subtile differences because of all the extraneous flavors associated with pizza from the sauce, cheese and toppings. This is not to say that one cannot distinguish differences between different fermentation processes, such as a sourdough process and a normal yeast fermentation process, but when consumed in context, the flavor of a pizza typically is not greatly affected by a crust that was made from a cold ferment process or a warm ferment process (assuming neither were significantly over or under fermented). Studies that we have done with pizza consumers showed that very seldom did they comment on the flavor of the crust but what they were mainly focusing on was the texture (crispiness or toughness) of the crust. Most home pizza bakers become "pizza connoisseurs" in their own right, so they are much more focused on the individual component flavors and textures of the finished pizza so for this reason we can see differences in flavor and or texture resulting from seemingly slight differences in dough fermentation. I guess what it might boil down to is are you a pizza lover or a pizza connoisseur?
Tom Lehmann/The Dough Doctor