Re: Pizza on Gabriola

Dinner planned, a last minute swap of guests and away we go. The pizza was quite good but really now standard menu for new Guests and old. I have to get away from favourites and try some new combinations. One addition I was anxious to try out was newly acquired Semola Remacinata, or double milled Semolina to ease the tendency to stick on the peel at launch and cut down the use of flour which burns in excess quantities.

Wow! The pizza whisked off the peel so fast, stayed round, no shaking, no burnt flour, I was very pleased with the result. 
After a “wife puzzling pursuit” complete with exclamations and excitement not often found in the Icelandr, I found the “Dusting Powder” used by Anthony Mangieri in the latest video on his Una Pizza Napoletana. I found the manufacturer, now to find a supplier . . . More later.

The pizza were closer to round, apparently a sought after quality, and tasted very fine, so successful as food. As examples of the fine art of Pizza Napoletana, a bit closer