I like to think that I confidently straddle the line between pizza snob and philistine. For example, while I typically prefer to order mine from smaller businesses that still make their sauce from scratch, I can't deny the satisfying, greasy perfection of a classic double-pepperoni pizza.
It's just a mood thing for me. Sometimes I want greasy joy and sometimes I want a thin crust margherita pizza with freshly made mozzarella.