Nate, TxCraig is right that it will be much more subtle. Using sourdough culture to make pizza dough requires VERY small amounts of culture.
I find it depends as well on the kind of starter you use; I currently use the SF starter from sourdo.com, which can become very aggressively sour over time even with multiple weekly uses, unless I "wash" it every now & then to keep the non-yeast critters in check. It's probably best to stick with the milder cultures, like the Ischia that Craig uses.
