OK, now that I have had my 2stone pizza grille for a while, I have a question for anyone who has experience with both.
The problem I have with my pizza grille setup is that the top stone really doesn't get all that hot, and as a result, the top of the pie often isn't done when the bottom of the crust is. My solution to this has been to have the oven pre-heated on broiler, and to finish off the top of the pie under the broiler. This works reasonably well, but there is room for improvement.
So my question is, Does the 2stone pizza oven solve this problem? Does the arc above the stone capture enough heat to act like the dome does in a true masonry pizza oven? Will I get that top bake I'm wanting, without having to go to the oven broiler?
Thanks in advance.