Re: Pizza on Gabriola

Icelandr’s dough making
 
There is a sign of a modicum of consistency in my dough, which, after I believe 6 years of making Neapolitan pizza just about weekly, is likely long overdue. I present this not as a “How To”, rather a  . . . “here is where I am at present.” The influence of Lilla Napoli and Arne Jervell are certainly involved, but I can screw it up enough to make it mine . . . .

I use a flour not found many places, but the only flour I can readily obtain here on Gabriola Island, Primo Molino a double zero flour from Canada, but available in other locations. The hydration I have settled on is 68-72% with plans to go higher as the hands learn their role.
The water is filtered rainwater, for…