ChrisGraff here...hailing from Nashville, TN. I'm a long time fan of these boards; started reading back when PFTaylor was perfecting his Raquel dough (2007). It is fun to come back to a see whole new crew of folks working on their craft!
I've been honing in on my NYC elite pie. Revived an old Patsy's/Varsano yeast sample (although I suspect it's actually a local variety). I like it...about as much as the Camoldi sample I used years ago. I did just receive a new batch from sourdo.com. May have to try Ischia next.
Here's my latest/best effort. Somewhere between a Varsano & Raquel recipe, fermented in the fridge for four days. Mix of KABR and Mulino 00 (75/25).