Thanks Jason you are too kind. In all honesty, you're pies give me a goal to shoot for.
As is, I need more practice and only make pizza 1-2x a week.
The first 2 pies at 20% starter were bulk fermented ( I believe) for 1 hour. I was hoping to cold ferment for 3 days so I didn't want to activate the yeast (starter ) too much.
The 2nd pie was following your methods and bulk fermented for about 4 hours before going into fridge and cold fermented for about 18-20 hours.
About my starter. It's my first any only starter so far so i don't have others to judge it against. I recently did an experiment to compare ADY to my starter. After 4 days of cold fermentation both the ADY and the starter crust had the same texture, rise, oven spring, taste, feel, etc. No difference. Both had a nice sourdough taste but really not much difference. I've read that starters are suppose to give a dramatically better texture and taste over commercial yeast. I did not find this to be true so it may be that my starter isn't that good?
I did find that by increasing my starter from 5% to 20-30%, that I got a better flavor after one day in the fridge with the higher % of starter. Maybe even a comparable flavor to a 3 day cold rise with 5% starter.
I also started feeding my starter (tonight) with beer to see if it makes a noticeable difference in taste. I'm bummed I failed to split my starter before doing this so i won't be able to do a side by side comparison. So my results will have to be somewhat subjective for the time being.
I'll post more pics if I can get my pies looking even better.