Mike H

20" oven depth - wow. My pizza steels are only 14x16, and that's pretty much all I can do in my current ovens. I'm not sure about the Bertazzoni coming next week, but I'm pretty sure it's not 20".

Looks beautiful, though on my Ooni I have decided it will take a lot to convince me to try anything beyond 65% hydration. Really looking forward to experimenting with my new Bertazzoni induction burners/electric oven range (model PROF304INXT) coming next week. It has so many baking options, including a "pizza" setting. If people have experience with Bertazzoni they can share... mike_h at yahoo dot com - thanks in advance!

If it's not too late to comment on this, I just got around to making this pizza this week. Modernist Pizza calls for their Artisan dough, but I was making the pizza in my Ooni Karu 16 oven and went for the Neapolitan dough. Also, I added a little Swiss cheese for more flavor, though it appears I didn't use as much cheese as you had done. I could have used more, I think. It was quite a long time of prep for the short ribs, that I did the day before, and I was happy with the results, though I'm not sure if I'll be making it again soon. Sorry for the blurry photos - cheap phone and no fancy lighting.

I don't know how you managed to shape the pizzas as well as you did. I had enough trouble at 72% hydration (King Arthur Bread flour) that I won't be tempted to go higher right away. As for cherry tomatoes as a sauce base - I find them too seedy for my taste, but your pizza looks so good that I'd definitely give it another try!

(Sorry if I'm not commenting correctly... my first comment) I am drooling at this one, Chris. I'm allergic to tree nuts so I'll pass on the hazelnuts but sign me up for the rest. It looks sooo good!