That goes way past simply being wrong. The only link between Ischia and NP is that it supposedly came from Ischia Island off the coast of Naples. To try to make any link between Ischia or Camaldoli and "authentic" NP would be completely baseless. I don't know if there is any reliable information on the magnitude of Neapolitan pizzerias (in Naples and the US) that use a natural starter, but my guess is the number is tiny - low single digit percent perhaps. Craig
You will be hard pressed to find anything related to Neapolitan pizza that hasn't been discussed over and over ad nauseam here.
Like I suggested earlier, now is not the time to overthink this stuff. Learning how to make good, let alone great, Neapolitan pizza is hard enough without confusing yourself over a bunch of stuff that makes no difference in the beginning. Rather than obsessing over what culture to use, forget about using a culture altogether and use IDY until you have a handle on the essential skills and techniques.
thanks again for the input. Perhaps I was thinking I must use Ischia culture in my NP pizza since I saw it in your thorough thread about how you make the NP...and assumed you would want the most 100% authentic Naples NP pizza as it was meant to be prepared...but what I'm beginning to learn is that Ischia then is not the end all and be all of cultures for NP....can be Camaldoli, IDY, or whatever ....LOL, j/k..maybe..hahaha
But yes, I will be getting started soon, hopefully this Sunday I may have my first pie...we shall see.
I will eventually get the Ischia and Camaldoli cultures from Amazon because ....pizza is gods food, and it happens to be my fav. food of course...and being a perfectionist/obsessive, I must try to get the best flavor ever out of my efforts..... Reesa,
thank for you offering some of your culture, you are too generous.
I think I will stick to just buying the packets as I love a challange and to see things grow....so I want to start from the beginning.
P.S. Thank you all in pizzamaking.com for being so helpful, patient, and generous sharing your knowledge with this pizza loving newbie.