Sour Dough Pizza Crust (comparison)

I looked over multiple recipes for using a sour dough starter (whole wheat) for pizza crust. Here is a comparison of those recipes from different websites. Note that I pulled the info for more thicker crust for the directions part if available because I like it thick.

Sourdoughhome.com ·         1.5c flour ·         1.5c sourdough starter ·         1T olive oil ·         1t salt Mix. Rest time of 30minutes. Roll out. Bake at 450 for 5min. Top and bake for 15 to 25min

Breadtopia.com ·         1.5c all purpose or bread flour ·         1.5c sourdough starter ·         1-3T water ·         2T olive oil ·         3/4t salt No suggestion on rise/rest or bake time. May be everything is just an assumption? Highest heat your oven can take for bake temp.

Kingarthurflour.com ·         2.5c all purpose ·         1c sourdough starter ·         1/2c hot tap water ·         1/2t instant yeast ·         1t salt Mix. Rise for 2 to 4hrs or until doubled Roll out and at rest 15min increments on pan till stretched out. Bake at 450 for 8min. Top and bake for 8 to 10min

food.com ·         1.5c all purpose ·         1.5c sourdough starter ·         4-5T olive oil ·         1t salt Mix. Rest for 30min (not looking to rise) Roll out. Bake at 500 for 7min. Top and bake till toppings are cooked.

After comparing them and from my previous knowledge of baking whole wheat pizza, I feel its safe to say that using the following ingredients

1.5c sour dough starter (whole wheat)
1.5c all purpose  (unbleached white since the whole wheat doesn't rise as well)
1tsp salt
5T safflower oil
1T honey (warmed, so it mixes easier)
For the wet I really like using safflower oil and honey when I make whole wheat pizza dough. And just because I'll add...
1T flax seed meal
1.5T dried rosemary

Mix. Rest for 30minutes. Roll out, coat with olive oil/cold water, and pre-bake crust for 5minutes, then top and bake at 400 till cheese has melted about 15minutes. Finally, broil at 500 till its browned took a 1min. Watch carefully so it doesn't burn.

I also like stuffing the crust with cheese. Last time, I used shredded which melted to quick and left an air pocket in the crust. However, using string cheese or chunks of cheese in the crust will maintain the consistency desired, no air pocket. Though, this time I used a softer cheese (Monterrey jack) that wasn't hard enough to make it the way I was hoping it would turn out.

Overall, tasty pizza...the crust was softer than expected but it had a delicate crunch to it. I used corn meal on the bottom but the texture never came through with a crunch.