Yay sourdough! One of the best ressources I've found on the net so far is www.sourdoughhome.com
. The guy is quite verbose (multiple-page wall-of-text recipes much), but for a newcomer, that is a lot of welcome information buried in there.
I've had good luck starting a starter from scratch, twice, but YMMV. I think whole wheat flour helps a lot for that. Mike recommends getting your starter from the friends of Carl (linked above), and that's probably a good idea. Unfortunately, it was a bit less convenient for me up here in Canada.
I bake 4 loaves every other weekend most of time, that means my starter spends most of this time in the fridge, 2 weeks at a time. When I plan to bake, I take a spoonful (20-30 g) of starter of the fridge on wednesday and feed it twice a day from then on until the weekend, doubling it's mass every time. Whole wheat takes a bit more water, I do about 45% flour-55% water for my feedings. By the weekend I have a sufficient quantity of starter and it's plenty active. I use most of it to bake, keep a small amount (spoonful) and feed that a few times until I have 100-200 g or so. Then, I give it a stiff feeding (half the quantity of water I usually give it) and put it in the fridge, throwing the old one out. It keeps easily for 2 weeks in the fridge, I've kept it for a month a few times and it gets a bit hard to revive it. This routine fits well in my lifetstyle, minimizes flour waste, and allows me to enjoy tasty sourdough.
I bake 100% whole wheat bread using this recipe and 25lb WW flour sacks from Costco:http://sourdoughhome.com/index.php?content=100percentwholewheat
Though I make a few adjustments, such as halving the oil amount. I find too much oil gives the bread a rubbery texture, your taste may vary. I also sometimes add stuff to one of the 4 loaves, like raisins & cinnamon, or cranberry/walnut/choc chips. I believe the key to the sour taste, besides having a good starter, as someone asked above, is long fermentation time. This recipe has approximately 6 hours of fermentation, including the final proof. I've heard bakeries using up to 8 hours. Fermentation temperature will also affect the taste, so you can experiment if you have the means to precisely control the temperature. In my mustachian appartment, loaves just taste slighly different depending on the season :)
For pizza dough, the best resource I've found so far is Jeff Varasano's page:http://www.varasanos.com/PizzaRecipe.htm
I haven't yet gotten around to hacking my oven to bake at 900F temperatures, but I can make respectable pies at my pedestrian 550F with good starter. I use his recipe, with about half the salt (it's very salty!) and use only WW flour. You need a bit more water with WW flour. His recipe is quite wet, compared to most other pizza dough recipes, which makes it a bit harder to knead/stretch/handle, but make for a delicious, airy, pie. Get a dough scraper if you don't already have one. I find a single 3-4 hour proof works good. I often freeze dough balls after kneading, and let them proof a bit longer after thawing/before stretching.