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As you say, time is the key. A yeast dough that has been given time to gain character is different to a rapidly thrown together yeast dough. Even then, a fast loaf or pizza base has its place.
On that note, I wonder what a pizza base using cereal press leavening would be like? Time for an experiment.
Stonehedge
My favourite pizza in London is from Santa Maria who use sourdough and as such set the standard for me. I’d probably agree there isn’t a great deal of difference between a slow fermented yeast dough or a sourdough, but I have sourdough culture here at home so it saves me the bother of buying additional yeast.