Playing devil’s advocate with skura flour before my bag runs out.  Here I used the Ken Forkish, Flour, water,salt and yeast formula. A straight dough pizza method made with a 12-hour ferment which was then shaped, chilled and finally baked. It was extensible, airy and great tasting, and sported a nice cornicione. Even my disbelieving friend Domenico could be convinced it’s good!