Thank you for the response. I am using sourdo Italian culture. Activated it per their instructions but it is fairly new, only about 3 weeks old. I did make sure it was active before I used it. Per the calculator, only used 1.3% preferment. Used KA bread flour in the culture but Caputo in the dough. I am trying another experiment, took the majority of the dough and added about 8 oz of starter (trying to do 4 hr ferment based on the one chart I saw) and incorporated it into the dough. Will not make a real pie with it but going to cook the dough just to see how it turns out. Will compare against the original and see what happens. That said, not expecting anything due to the lack of activity in the dough. I can only assume the culture was not mature enough/predictable enough.