3- Regardless of the fermentation and baking issues I went through, the pizza had actually an amazing structure.
4- I've never had big bubbles like this in all of my previous pizzas.
5- Even at the rim, it was really amazing how much the Ischia was able to handle all that over-fermentation and still give me a nice oven spring at the end.
There was an extra crunch comparing to my previous pizzas using ADY, I think it was due to the extra baking unless anyone else experienced an extra crunch due to the use of Ischia. The interior was still amazing and untouched, it was very light and airy.
The taste is basically great! I think that's it for my ADY recipe. With every bite, there's this burst of tanginess of sourdough and the flavor of the Ischia at 5% is truly amazing for the pizza. It was well worth the effort and very encouraging to improve on.
I hope sharing my experience, even though it was far from perfect would help others starting out using sourdough cultures and the Ischia specifically.