I'm impressed. That's a great looking pizza.
I'm glad you stuck with the Ischia. What dough formulation are you using these days? Your crusts have become increasingly better, or so it seems to me. You may have to go professional .
Thanks for the compliments Peter. I am using the recipe from Ed's book for the sourdough starters. I have been having great success using the Ischia and a modified version of his "World Bread" recipe, in fact we haven't bought a commercial loaf of bread in over three months. My family loves this bread for anything from sandwiches to french toast. Then I make fresh breadcrumbs with the end pieces and use them in various stuffings. Very tasy indeed.
As far as the sourdough pizza. The first time I tried it we had mixed reviews here but I perservered and now I think we enjoy them at least as well as the commercial yeast recipes. I have noticed that many of you folks here use a combination of preferment and IDY (in very small amounts) and this is something I plan on investigating further. The one thing I had deviated from Ed's recipe on the pizza dough was to add two teaspoons of sugar. I did not do this on the last batch of dough (including the one pictured) and there was no problem getting a good browning crust.
I am now using the KASL (thanks in big part to you) which as you may remember I was having trouble finding but finally did get over to G&S Foods in Los Angeles (Vernon actually) and they set me up with an account and were very pleasant to deal with. 50# bag for $14.50. They said next time I can call ahead and it will be waiting for me in will call. They were really bustling the time I was there and I had to wait over half an hour for the sack, but well worth the wait and the drive. I am using the KASL in my bread recipes too and really appreciate the improvement.
Next I need to get the Camadoli starter going. It is still in it's foil pouch waiting patiently in the fridge. I have delayed getting it going mostly because I don't want to end up with another two or three quart jars in the fridge to deal with. On the subject of cultures. You are aware I am sure of the two types of cultures that Ed uses. A liquid, which seems to be the most popular and the other a sponge. I am having far more success using the sponge. In fact I haven't even refreshed the liquid batch since I started using the sponge. I can get a "working culture" ready in less than a day right from the fridge.
As far as going pro. Funny you should say that, after spending an entire career in the manufacturing business (aircraft/aerospace tooling) I went in to my office one Monday morning just before Thanksgiving and was told my position as President of the company I had been with for going on twenty-two years was being vacated by me to make room for the owner's son. He cut me loose without even a parachute and now approaching fifty I seem to find myself in a predicament. I am apparently over-qualified for many positions and under-qualified for all the others. So I have been trying to convince my wife that it may be time to consider a career change for me. WOW! Talk about scary.
I am sure this is my passion. Whether it be cooking a pot of soup or baking a loaf of bread, I have never been happier than when I dawn my chefs apron and start slicing and dicing. Putting pizzas together has been a joy for me for over a dozen years. My only concern is not having an ounce of experience in the food service industry. What would be ideal would be to find that seasoned individual
who has been wanting to break away from his/her job in the pizza/restaurant business and give it a try on their own.
Heck, if successful romantic relationships can be forged on the internet there must be a place to find this person I am looking for.
I think maybe I have just begun my quest,