Varasano's general method is one that I like a lot and I have happily made many, many pies with his recipe. And, his pizza is great! (I have eaten at his restaurant). So, do not get me wrong here.
You will find that sourdough only and a cold ferment works terribly. You get a really poor rise, even after 3 days, etc. I do not think you will find one member in the forum that has actually found success with an SD cold ferment. The "optional" 0.25% IDY in Varasano's recipe is required, IMO, if you want to follow his approach. All or most of the rise will come from the IDY and not the SD. The SD contributes flavor.
The room temperature ferment vs. cold ferment, SD only question, therefore, is easy to answer - room ferment hands down.
You can "cheat" with an SD only cold ferment by having the dough out at room temperature for a few hours before and/or after the cold ferment. That is when the rise is actually happening. For example, I have done room temperature ferments with SD and then put it in the fridge to hold it for another day before using.
If you want to use the optional IDY then it is a different story. I think many or most on the forum will still tell you the room temp rise is better in flavor. I have a somewhat different view - I think it is different and I like them both.
I just realized that you have previously posted a similar but not identical SD/Varasano question and I had responded with a similar answer already.
I know you are asking a flavor question here, but I maintain it is apples and oranges. SD only cold vs room temp - no contest because the SD only cold ferment will not give you a good pizza.
My apologies if you find this redundant. I think, if you really, really want to compare the two (or 3) approaches, then maybe try it for yourself and decide.