After I posted, I recalled that another member of this forum had an exchange with wadave on his recipe. Unfortunately, what I saw of the recipe was on an old computer that is now in computer heaven. But if I recall correctly, wadave also used some egg in his recipe, but not in the sourdough mix itself. However, my recollection is that there was so little egg that it was unlikely have much effect on the final product. You might want to ask wadave for the full recipe and, while you are at it, ask him what amount of dough he uses to make a given size pizza. I don't think that information is anywhere on the PMQTT. I also did not see at the PMQTT the type and amount of yeast wadave uses, as well as other ingredients like salt, oil, etc. Those should all be in the complete recipe. You might also confirm whether he is using Australian cup measurements in his recipe.
wadave also uses a different approach to his dough making and management. For example, I believe that he cold ferments his dough in bulk and does the division the next day. I think that he uses that approach rather than doing the division right after the dough is made because he does not have the right space or adequate space to store the dough balls. If I have my facts right (you might be able to find his post on this subject), his approach is not the normal one for cold fermented dough.
If you can get all of the information we need to proceed, you can start yet another thread on the recipe since it has nothing to do with thin, cracker-style pizzas.