Have you tried our Sourdough Pizza Crust recipe yet? It calls for discards with an extra boost of commercial yeast, but can be made with fed starter for a naturally leavened crust as well. It's got a bit of a higher starter-to-flour ratio than you seem to be using, so that might be helpful to you for getting that last little bit of oomph to your dough. Happy baking! Kat@KAF

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