All- Thanks for the kind words.
I absolutely loved these pies and I think it’s a favorite NY style recipe for me now. These pies had the crust texture characteristics I have been looking for – light, good bubbles, with a thin layer of perfect crispiness underneath (but not tough – which is an issue I am having with my high-heat recipes). I tried this recipe with All-Trumps and KASL, and I found I prefer the KASL better. The cornicione had some nice chewy crumb to it inside and did not dry out (in past I had this issue with longer bake times). These pies seem to cook quicker. As far as actual taste – there is pretty much no sour/tangy taste that one might expect from using sourdough. To be honest – I have been using Ischia for a month now (twice a week) and my pizzas do not really display the sour flavor, but I made a couple breads that have a slight tangy flavor to them. I am glad Bill/SFNM added some comments about taste in general – because I myself have also been wondering about that lately.
When I go through the culture preparation, I use 36g for pizza, another 36g for bread and this leaves me some extra, which I discard (about a cup). I need to figure out how to scale down the water/flour feeding ratios so I am not discarding as much, because I hate to have waste.
I agree with Mike on the questions. I had a ton of questions with the cultures. In fact – they sat in my fridge 2+ years in package before I even activated one of them. Just going through the process, and studying related threads in the “Starter/Sponges” board really helped. Not to mention Ed Wood provided excellent customer support on a few questions I had for him. I am still learning about the culture maintenance and the use of this yeast in bread and pizza…
Thanks again for the support from everyone,