I would describe my dough as having subtle nutty undertones. It's certainly not a key feature, but then I don't want the dough to have a dominant flavor. That's why I don't want it to be sour. I love good sour sourdough bread, but PIZZA IS NOT BREAD. I want a rich complex flavor.
Cold Fermented ("CF") is a process not an end-state. It refers to letting your dough ferment in the refrigerator as opposed to Room Temperature ("RT"). RT can refer to anything above 40F or so, but typically it is in the range of 60-80F. With sourdough ("SD", wild yeast, natural starter, etc.), I find the sweet spot for pizza to be at 64F +/- 1F. It's no secret that I'm not a fan of CF for any pizza dough. With baker's yeast (ADY, IDY, CY), I think it's sub-optimal. With SD, I think it's downright disastrous.