Found myself with some fully active Russian starter and a request to make some pizza, so I gave it a whirl. Not sure if I recall ever using the Russian starter in pizza. It is the most powerful culture I have in terms of expansion, but with a pretty mild flavor. I use it in breads with whole grains to give them a lighter texture. Anyway, it was amazing pizza. Not authentic, not like the Ischia, but different and as delicious as any I've ever made. Maybe a little more tang than Ischia, but not at all sour. Very light and tender.
Topped it with mushrooms sautéed in a roasted garlic rosemary butter and a mixture of mozzarella, fontina val d'osta, and parm. Drizzled with just a tiny little bit of white truffle oil. Here are some photos showing my favorite ultra-puffy crust.