Craig, Since I am mostly retired now, I am attempting to read all the posts in the Neapolitan board. I have read you threads several times and have just finished (wow) Omids. I have some questions for you and think others might be interested in your response too.
First, Omid suggests using a frother to mix starter in one his posts. I see where you tried that a least once a didn't like it. I assume you feel this is just too much frothing action for your dough?
Omid comments that stretching dough over knuckles is not advisable although you state that this is something you do if dictated. Frankly, I can't stretch dough to a proper width ( that one before final stretch on peel) without using knuckles. Any comment?
Finally, I can't figure out how to stretch dough to final length on peel without disturbing the cornicione. Any suggestions.