I'm glad to hear that you achieved success with the preferment version of Tom Lehmann's cracker-style dough formulation. Your results also confirm that it is indeed possible to use a natural preferment with the cracker-style dough. I wasn't sure how active your starter was, and how a total of 43 hours of fermentation would affect the results, but I wasn't particularly concerned about the leavening effects of the starter since you would be forcing most of the gases out of the dough as you formed the skin. I wondered more about the final crust flavors due to all of the byproducts of fermentation over a 43-hour period and the effects of the acids on the final crust crust coloration and whether the pH-residual sugar relationship was correct.
I know that you wanted to make a decent cracker-style pizza for your own personal reasons but are you considering selling a cracker-style pizza at market? If so, and you decide to use a starter, that would mean having to use an even longer fermentation period, and also some likely adjustments to the amount of starter you use and, if you need a period of cold fermentation as well as at room temperature, how to work that into the schedule.
I am also glad I was finally able to make a decent cracker style pizza. I had thought at one point that I never would be successful with this style of pizza. I think I could improve though.
When I rolled the dough out at market I was a little concerned that the dough might have overfermented, because as I rolled, there wanted to be a few tears, even though the dough was easy to roll out. I tried to pinch them together, but it can see on the par-baked bottom crust where the tears were. I donít know if that was because the dough was overfermented or not. I am not to sure of that because the crust still did brown.
I wonder if I should do this experiment again and use my pH meter to see where the pH of the dough might be. I really liked the final crust flavors using the Ischia starter. The Ischia starter was fairly active after I fed it again. I think it doubled in about 3 Ĺ hrs.
No, I donít plan on selling this type of pizza at market. There are too many different ways of messing it up. It amazes me that from my other experiment with the cracker style at 38% hydration and using Better for Bread flour and then this preferment formulation using 47% hydration with KASL, how they could both produce cracker style doughs. That is a wide range of hydrations and much different flours.
I still would like to use the Ischia starter at market for a NY style dough though, but probably wonít ever be successful with that.