I personally believe that pizza, and food preparation in general, is an artistic endeavor. There are guidelines for preparation, even governing organizations such as the VPN, but the final product is really the creator's vision and interpretation. Even when following specific guidelines for preparing a Pizza Napoletana,ie. VPN, there is room for interpretation. Different people/restaurants are going to ferment their dough for varying periods, use differing methods, and utilize different ingredients and purveyors of tomatoes, oil and cheese etc. These are all going to interact differently. For example, differing fermentation methods are likely going to affect the lepording structure and dough aesthetics.
When I make pizza I strive for what I consider to be best, both in tasting and in look and I do so by attempting to control and manipulate the variables to give me such a result. There is no right or wrong, just differing interpretations. Isn't that why we choose to eat at different places? Just my two cents, however.