This is purely a personal opinion, but one which comes after having made a lot of both sourdough and commercial yeast raised pizzas. My opinion is that pizza is not particularly well suited to sourdough. First, I think the flavor of sourdough does not combine very well with tomato sauce, and that's what I usually use for sauce. Second, sourdough (at least my sourdough) is much looser and tends to stretch more than is needed. I'm sure that's not always true but in my experience the sourdough did not perform as well as regular yeasted dough.
So while I certainly support you in learning more about sourdough and pizza, for me, t least, sourdough isn't really the best substrate for tomato sauce and cheese. Regular, well fermented pizza dough beats sourdough, at least in my book.