Used Forkish's Elements of Pizza Overnight Levain Pizza Dough recipe along with my sourdough starter from bread class. Instead of using the levain in his starter, I replaced with the sourdough starter.

Made his 24-48 Hour Pizza Dough for comparison. Noticed a couple big differences. First, there was not as much rise in the cornicione of the sourdough versus the commercial yeast (see images below). Also, there was a crispier crust on the sourdough.

The starter I made using his recipe but with my sourdough starter was quite active the next morning. It actually popped open the lid on the container. Shouldn't this have made for a puffier crust?

Baked in brother-in-law's wood-fired oven. Temps fluctuated quite a bit from pizza to pizza but within the 550-700 range.