Getting more "Sour" in my pizza
Based on the help of the forum, I finally got a starter going and have successfully used it in pizza.
I made a naturally leavened pizza with about 13% starter fed 1-1-1 seed-starter-water-flour, let it mature, and used in the final mix. Bulked at room temp for no more than 2 hours, into the fridge overnight, then balled. There was a little bit of rye/whole wheat in the starter.
Used a couple balls that evening and barely got any tang. The next day, to my surprise, there was a bit more but I still want more tang/sour.
Any suggestions on getting more tang or sourdough flavor in the finished dough? I would think more starter would contribute to flavor, but I am concerned about it fermenting the dough too quickly and giving it a shorter useable life. I tried a batch where I let it bulk ferment at room temp until a 3x increase in size, but using the balls the next day I had no noticeable flavor increase.
Any suggestions to get a more pronounced flavor in the dough would be greatly appreciated. Because the pizza dough is relatively thin and covered in toppings, the flavor of the dough needs to be bold to standup.