All of my pizzas use sourdough cultures. The amount of starter I use has a lot to do with how long I want to ferment at what temps and the activity of the specific starter at that temp and what kind of result I am shooting for. Until your starter has a chance to stabilize over the next few weeks, the results you achieve will not be predictable, so you'll need some patience. For the formula you are using I would start here:
yeast 0g !!!!
For the kind of pizzas I like I go with a cool room temp ferment for 1-2 days. Pop in the fridge if you aren't ready to proof and bake and you think it has adequately fermented. The process of figuring out what "adequately fermented" means and what times and temps work best for you can take a lot of experimenting, but well worth the effort.