Thanks for your answers Hans and Craig! From what I read elsewhere, the Caputo Criscito adds a "fresh baked bread" flavor to the dough, so I think if anything, the flavor it adds is more of a biga/poolish replacement rather than a sourdough one.
Hans, yes sometimes I add some sourdough to my regular dough, but I find it hard to figure out how much to add. I did find that I have some hint of sourdough flavor if I use 0.7-0.1% IDY and no more. However, more often than not, the IDY in the formula completely wipes out any tang in the sourdough starter, at least it does with my previous milder Ischia culture which I, unfortunately, managed to kill recently.
On the upside, I recently created a fresh rye sourdough starter and it's bubbling up nicely and smells great. I'm thinking maybe if I do a hybrid dough with that, a bit of the acidity will come through.
Hans, do you recommend using a rye sourdough starter for pizza? It smells so good right now, I'm tempted to keep it as rye instead of converting to white, but I know it's not traditional for pizza. I learned recently that because rye has very little gluten, it is extremely easy to stir and it seems not to be quite as messy to discard either. The only downside I can see is that rye flour is more expensive for maintenance.
Does it make a more sour pizza dough? Thanks!
To be honest, I like sour flavor, but my wife and son can't handle any more than a hint of tang, so that's my goal. I was thinking how nice it would be if I could just achieve that with poolish/biga, but nothing yet. The person working at Pizzaiolo told me that they use old dough (not sourdough) for their pizza, but I didn't really care for using old dough as I found it usually makes the pizza much more chewy. Of course, I may not be using it correctly.
