First sourdough pizza crust not as good

I made pizza yesterday. Of course I forgot to take a picture! But the crust wasn't as light and fluffy as the fresh-milled yeast crust that I make that wows us every time.

I let the dough rest and rise for eight hours before baking, as the recipe suggested, and it hit the lid I put over the bowl around hour seven. I guess I'll use plastic wrap next time! Sourdough seems to rise way better than yeast bread, but that may be because I'm giving it more time. I did add a smidge of yeast along with the starter again.

I prefer hard white wheat for pizza but all we have right now is red. Could that be a reason for the difference?

How do I get my sourdough crust to be more light and fluffy? Should I just play around with different recipes until one produces the results I'm looking for?

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First sourdough pizza crust not as good