Re: Pizza on Gabriola

I will not regale you with repeats of an Icelandic Gong show. . . .yet. It actually went quite well. New flour, new yeast, a review of Anthony Mangieri video and I was almost ready.
The difference that fresh flour brought was quite a shock, the dough was different, softer seeming higher in hydration but wasn’t . . . .same 70%. I reviewed Anthony’s video because I wanted to see how much he handled the dough, thinking old arthritic hands, may cause some issues. I handled less, was far more gentle and got more life out of the dough, though a bit tougher after my bake.
Three planned, 2 completed and a Lasagna for tomorrow night’s guests, busy day for an old guy . . . 

The picture of the spatula was my idea for loosening the dough from the plastic container, Arne and Lilla Napoli use similar containers to ones they store their dough balls in, See Arne’s Thread, I used to use my fingers, this works with less distortion. A dip in flour, around the edge and invert. Worked better than my hands!

The dough . . . .70%…