I've been making pizza with a culture I captured myself for about 8 years now, and after I expressed interest in trying some other cultures, my wife bought me the Italian Cultures pack (which includes Ischia and another Italian culture), the Yukon, and the San Francisco in February from Sourdoughs International/sourdo.com. So far I've reactivated the Ischia and now have it fed consistently on All Trumps bleached and bromated, which is what I've been using for my established culture for the past year or so. I'm in the process of reactivating the San Francisco and will likely do the Yukon after that, both started on Gold Medal all purpose unbleached and eventually fed on whatever bread flour I can get from my local Chef's Store, or baring that King Arthur or Gold Medal bread flour, and I plan on using those predominantly for bread. I haven't really thought about what to do with the second Italian culture yet, though the Sourdoughs International page describes both it and the Ischia as both originating from Naples and being quite similar.
Assuming I reactivate the second Italian as well and fed it with bread flour, that'll put me at 3 "bread" cultures and 2 "pizza" cultures. I think the max I feel comfortable handling is 6 at any given time, so that leaves me room for one more, which ideally I would like to be another "pizza" culture. Has anyone tried or have recommendations for any of the sourdough cultures available from Sourdoughs International with pizza, other than the Ischia? Alternatively, I've also been looking at the France culture, which I would probably just use for bread as well.
