Hi Craig-I wanted to ask. Does using a sourdough natural yeast give the crust a sourdough like taste at all? I'm curious to know as to why you use it? I've read that it makes the flour easier to digest rather than that though every recipe I've looked at in books, etc suggests using IDY.
It can, but that's not what I shoot for. Mine has no sour taste - it's more of a creamy taste - quite different from baker's yeast. I don't know about the digestibility, rather I think cookbooks recommend ADY because unless it is a very specialized SD cookbook, there is just no way to give a recipe for SD. There are way too many variables and techniques. YOu can see what all goes into my process here: http://www.pizzamaking.com/forum/index.php/topic,20479.0.html
It's a lot more work and complexity than baker's yeast, and it requires maintaining a living culture. It's like having a pet in many ways. For me it's worth the extra effort. For some it isn't. Like everything else, it's just personal preference. You can make a great pie with IDY too.