I have not had much experience using bigas and starters in pizza making, so I'm not sure about the correlation between the amount of biga used and the amount of bubbling. In the commercial yeast world, one of the ways to get more bubbles is to use more yeast. So I would think that the relationship would be linear for the most part.
As between different types of doughs (e.g., high-gluten and 00), I don't know what the bubbling differences are in relation to the amount of biga used, that is, whether one would get more bubbling with a high-gluten dough or a 00 dough when using the same amount of biga. I suspect, however, that Pizza Napoletana may have an answer to that question. But, what does appear fairly clear, however, is that if you use the Caputo 00 flour, not much biga or starter is needed, especially if your biga or starter is highly active. Pizza Napoletana says that the amount of starter (natural) needed for a Caputo 00 dough ranges from 1% to 5% of the weight of water. That could be a fraction of a teaspoon of starter for a dough ball weighing around 8-9 oz. With so little yeast, I would think that bubbling might come more as a result of the high hydration level. I'm speculating a bit here, so more experimentation may be needed to get a better handle on this.