I’m not sure what you mean by an “airy” crust, but I’ve been using Ischia starter primarily for pizza for more than 5 years and consider it great. The photo is from a Detroit style pizza I made with the dough. In spite of heavy toppings right up to the edge, the crust was full of bubbles.
It works so well for me that I don’t measure much any more, but just go by the feel of the dough, so I can’t give a detailed recipe. I use about a quarter of a cup of starter for about 3.5 cups of KABF and then add enough water to make a very wet dough (I guess it’s at least 70% hydration). I let it autolyse for about 30 minutes and then add a tablespoon of kosher salt and 2 tablespoons of olive oil and beat it for 8-10 minutes in my stand mixer. I ball it and let it rise at room temp until it almost triples in size, about 3-4 hours. I then deflate it, form disks and refrigerate it for 2-3 days. The keys to success as far as I am concerned are making a very wet dough, beating it for at least 8 minutes and giving it a lot of time to rise.
