Author Topic: Back to Ischia?  (Read 1514 times)

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Offline Bill/SFNM

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Back to Ischia?
« on: August 04, 2007, 11:29:08 AM »
As you may know from this thread (click here) I have been raving about making Neapolitan-style pies using the Austrian starter from Well, it must be me, but the last few batches have not been as good as I would like - lacking in flavor.

So this week I went back to my long-neglected Ischia culture. In the past, I have avoided Ischia for pizza because I felt the flavor was too powerful, but that was when I was using 20% starter by weight of the entire dough. Lately I have been using much, much less,  - 2.5% with a 2-day fermentation at around 62F. Very different flavor profile than from before. Much, much better. Was it the best yet? I really can't say because I am not good at judging pies that are sampled days or weeks apart. But it was a great crust.

Definitely plan to play around more with the Ischia to see what flavors I can tease out of it.

Below is a photo of one of the pies with chopped tomatoes from my garden (Principe Borghese), sliced meat balls, Oaxacan cheese, and basil.


Good judgement comes from experience. Experience comes from bad judgement.