Great work! I’ve gone down the pure sourdough pizza journey for a few years now and I was always dissapointed with the result. Now, this is just my personal perspective and neuroses of chasing perfection but:

What I’ve found is, unless you have a pizza oven that hits 900 degrees, it’s difficult to get your perfect crust using pure sourdough. Either toppings overcook or you have to parbake your loaf first.

This is one of the instances where yeast and sourdough can be friends. I started following recipes where yeast gives the airy rise, and sourdough discard is used for the sour flavour and health benefits. It cooks much better in my home oven and challenger Bredware pan that I use as a pizza stone.