So I bought the Ischia starter and had it at room temperature for about 10 days, feeding it every day ( and forgot a couple days in between), anyway, for the first time I made dough with only the starter (dreaming of making a Da Michele pizza).
Here's how I did it:
600 Grams Flour (Gold Medal, Better for Bread Flour)
62% Water (372grams)
2.8% salt (17 grams)
5% starter (30 grams)
placed 90% water in bowl, dissolved the starter, added the flower, mixed all by hand till well incorporated, autolyse 20 minutes. stretch and fold 3 times with 15 minute breaks. Did bulk rise at room temperature for 9 hours, then balled and put in fridge, about a day. Before making pizza tonight, had one ball out at room temperature for about 2 hours.
baked for about 3 to 4 minutes in 600F oven.
this is a simple margherita with some ham on it. fresh mozzarella
The good stuff: for the first time, this dough handled very well to open, very smooth, no sticking, and no rubbery stubborness, very easy to open (happy with that),
the ugly: pizza did not really rise while baking and was very tough chewy.
I usually make great pizza, but with a starter, and starter only is new for me.
Is the starter at fault? Or did I not use enough starter?
Check the pic: