First an formost, thank you TXCraig for positing your entire pizza making process. So I tried to replicate your process, but I'm sure I have a way to go until I can get even close to what you do.
OK, a few things that I know I need to tweak:
1. When I'm at the stretch and fold part of the work flow, I could never get it to stretch easily even though I let it rest, it just had no resemblance to what yours looked like. It would just tear and looked shaggy the whole time, so I just moved on.
2. I'm using Ed Woods Ischia culture and I've been removing 3/4 of it and replacing with 140g AP and 170g of water. made sure it was pretty active then used your recommended amount. I'm just not sure if this is the correct way to activate the culture for your process.
3. I have a Forno Bravo Toscano 90 WFO, the deck was 820, dome was over 999, and wall closest to pizza was 700. I read some where that people were saying FB's are not good to cook Neapolitan Pizzas in, wow that was hard to hear when I spent alot of money for it. anyway if you look at the pie I posted, although it has the Lepording, it tasted way too burnt and it didn't have the beautiful air pockets yours do. I know i cant change my oven, so maybe it is true about FB's and I need to go lower on the temps?
If anyone has an opinion about my pizza please respond, I would love to hear it.
Once again thanks TXCraig,