Sour? Flour adhering to the dough will not give the finished crust a sour taste, but it will impart a bitterness to the crust, maybe that's what you mean? As you handle the dough, during the forming process, you should find that you really don't need much more flour after the first "dunk" in the flour bowl, as you continue to shape the dough the dough will have a dry skin and much of the excess flour will simply fall off. A light dusting of flour on the dough is normal. We have our annual pizza seminar coming up next week and I'll try to see if I can get some video footage shot showing the dough balls being opened into pizza skins.
Tom Lehmann/The Dough Doctor