made the kenji chicago style/bar pizza for NYE on a pizza stone in the oven and on a baking steel in a smaller breville oven - side note: always buy the baking steel over a pizza stone, it's awesome.
just a basic oven at my in laws, made 10 of them and honestly all 10 were incredible.
followed the dough recipe to a T in a food processor, balled them, then let rise and cold ferment. drove to austin the next day, rolled them out, let them cure overnight, topped with mutti pizza sauce (i'm lazy) and whole fat, low moisture mozz from the HEB deli. baked for about 8 min per and they rocked.
including both the dough and process info below. highly recommend it. because they cure, don't have to worry about sticking to stone/steel or pizza peel. they crisp up awesome. really, really, really good if you need to bust out a bunch for a group. i'll be making them again soon.
dough recipe:
pizza recipe:
Of course I have no pics, just this video of the last one: