Visiting my pizzaiolo friend Domenico, he shared a dough mix made and tested in Italy. It comes milled via Molini Pivetti, the same mill who, with Antonino Esposito, developed “skura flour.” Using it at home, it proved a wonderfully extensible pizza dough with amazing textural feel. Despite the brutal August heat simmering in my apartment kitchen, I used my Baking Steel – for a cast iron pizza pan baking method. Here is what I got on my first trial.