Sorry it took so long to reply.
Sourdough girl: I used a simple poolish for my starter, it was composed of 11 ounces of flour, 12 ounces of water, and 1/4 tsp. of yeast. I let it sit at room temperature for eleven hours, then parked it in the back of the fridge for three days. I only used a little bit of the starter for the pizza dough--the rest went into a loaf of bread.
Yeah, unfortunately I forgot to take photographs of the slices.
tonyp0387: Thanks; I used the Vinegar to cut down on the sweetness of the tomatoes. The can of tomatoes I made the sauce with was waaaaay too sweet. I spotted them in the back of the cupboard, actually, I think they were seven months old or so, which might have something to do with it.
Anis: I did take a few snaps of the bottom of the crust, but the photos turned out blurry. I'll attach them anyway though.