Nice job Wu! I like the leoparding you are getting, more of a typhoid fever pox look.
When I did the experiments with blends, I also ended up preferring a high % 00 and small % HG blend as well. Both pies I made were really good, and I felt as though I had maximize the flours potential for that bake and the 00/HG blend won over the HG/00 blend. I noted that here...
-does over fermentation lead to pies that are harder to stretch?
-could I have over kneaded my dough? Im using 9.8oz balls and only stretching too 10/10.5 inches yet they should be a min of 12" right? There is no excess in the rim and the dough is see through in the middle.
-what could I do to improve these pies? I have been trying to not move the pizza much but rather let the oven do its thing and hopefully get it to where i wount have to move it at all
The taste was good, complex bread flavors, that of wheat more than sourdough tang. The bad thing is I like this tang but havent been able to get it to come back. I want alot of it too, not just a hit, what can I do to enhance this tang?
-Yes, I have found that over fermentation with doughs leavened with mature (acidic) starters does lead to a more dry and tough crumb. This is the work of the acids I believe BUT this dryness can also be the work of over gluten development as well. Both seem to be tempered by a quick bake. The longer the bake the more noticeable it will be.
-yes you could have over kneaded your dough. You'll know when you go to open the dough (at room temps and not cold as it can mask over gluten development or over fermentation). The dough will practically say you over kneaded me if you listen to the dough.
If the dough opens easily and is thin in the center with no excess in the rim, then the gluten has not been overdeveloped. If the crumb is dry or tough, then it's a matter of hydration, over acidification, or too long of a bake relative to the thickness of the crust.
-if you want a more sour taste then use a (more) mature starter. What starter are you using? You may look into switching to a SF SD starter. Use it when it is mature rather than at a young stage, and allow the dough to proof out well.
I could be wrong here, but have found that really sour crust/breads tend to give me a more dense and tough crumb. That is, I haven't been able to get that flavor and a really light and soft crumb. It's likely my lack of skill, so let me know if you can do it, but I think the window for finding that balance becomes increasing small. The margin for error becomes increasing big. A slightly higher hydration will help here as it will keep the crumb moist to balance the crumb drying effects of the SD acids.
Hope that helps. Maybe some ppl can chime in with more technical info as these are only observations I have made in working with starters.