Last night I made this sourdough pizza but even though my starter is well developed, I didn't get much of the flavor in the dough, I had made the dough the night before, so it had over 19 hours in the fridge to help develop even more flavor. I used my 25 whole wheat and 75 bread flour starter. I suspect it was too recently fed. I guess I could have used an older batch since the recipe also called for the addition of yeast. I just need to play with the recipe a bit longer.
I halved the recipe and still wound up with a 15" pizza, so I'll be eating pizza for lunch for a couple of days. Tonight I want to make a BLT for dinner since I have lettuce and a tomato I need to use now.
The instructions said to remove it from fridge and let it rest 15 minutes but that wasn't long enough to relax the dough. I let it rest for a bit over an hour and 2 hrs would have been better. It was nice and round when I put it on the pizza stone (I use a one inch silicon carbide kiln shelf, preheated for 1 hr). But it pulled baked while baking. Next time I will let it rest longer right out of the fridge!
I think in the future I might use my own good pizza recipe but experiment with adding some of my older starter just for the flavor it should impart, as well as much usual IDY yeast.
The perfect New York style pizza search continues!