The only thing that I know about the wool is that is "Romney." The name of the sheep, I think.
My teacher Anne, spinning:
I made another pizza, this time with regular dough bought at Whole Foods. It has an excellent taste that I much prefer over whole wheat. As you can see, I don't attempt to shape the dough into a perfect circle. And huge bubbles formed in the edges. They had no affect on the taste at all. It was delicious. (I have a non-gluten ball of dough in the freezer - should I try it? I'm spoiled now.) I used what remained of the hot soppressata and cheese, and added broccoli rabe sauted in garlic. That's a keeper, though the taste of the soppressata gets lost! A heartier meat next time.
I stored the leftovers between the sheets of parchment paper I used to line the pizza stone, which the crust pristine in the fridge.