amram, to be honest, there isn't any difference, its just really flat and wide.
You can add oils and shit to make it different, but my "country boule" recipe also doubles as my pizza base, the only difference I *sometimes* make is to retard the dough in the fridge for up to 3 days to make it extra chewy and flavourful.
If you want a thin style dough, use less yeast (about 1/4 typical amount) and let if prove longer, don't forget to dock (put heaps of holes in the dough) or it can bubble which can make toppings slide and shit. If you want a thick pan style dough, use a typical amount and let the dough prove a little before topping (that is punch down, roll out, don't dock, and instead let it prove to 1/2 to 3/4 inch thick before topping and baking).
Its actually pretty simple.
Edit: As for the sourdough pizza, it's just a sourdough bread. Learn to make a sourdough starter (plenty of internet sources out there, but the tip is to kick start it with pineapple juice instead of water, then move to water after the first couple of feedings, the acidity helps prevent mould growth and does nothing for the flavour long term).
My pizza dough recipe is basically the same as the 65% hydration "no kneed" dough above, except it uses 14g of yeast for a pan dough, and 4g of yeast for a thin dough. It also needs a LOT of kneading, so either use a mixer of get some nice strong forearms. The sourdough is exactly the same recipe, except you use 100g of sourdough starter instead of yeast and let it prove 24 hours or so before use to develop flavour, but this is a little more advanced and it helps to learn how to make sourdough first, remember, its just a loaf of bread thats really flat no matter what people tell you (hey, they have to be "different" after all, otherwise everyone would be making it).
Also, quick tip, the sauce makes the pizza. Open a tin of diced tomatoes, add in a few cloves of minced garlic, a little salt, some dried oregano and basil, and leave it in the fridge for 3 days. You should see a bit of fermentation foam in the middle, if so the sauce is ready to use. If not, use it anyway because it will go off if you leave it too long, it just wont taste as good.