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[2stone]

FVG,

Is that the same recipe with the bread and the Sir Lancelot?

willard

[canadianbacon]

Hi Willard,

Hey, I was thinking today, that there could be a market for a double pizza oven, you could
call it the "4 Stone " , at first I thought my idea was a bit silly, but I bet it would be a big hit with some
of the guys on my BBQ groups.  Many of these guys have huge custom grills, and many of them
do catering, anyway, it's something to think about 

[mbusse]

WOW,

You guys are just upping the ante on me.
I'm amazed at the results you are getting.
FVG the charring looks great on the last one.
I just looked at a bunch of Bianco pies and noticed he
doesn't shy away from charring them.
Are you noticing a big difference with the tinfoil?

Mark, the up skirt is beautiful. You seem to be finding
a groove with the New York style. Charring the pepperoni
really brings out the full flavor doesn't it.
Could you post a link to the exact recipe of the New York
pie. What type of flour are you using?

willard

Willard,

See post 236 for the ingredients and Flour.
Yes, I love when the edges of the pepperoni crisp.

[scott r]

Mbusse I have to say that your second "NY Style" pic looks like one of the best pies I have ever seen on this forum!   I have seen better quality photos, with better lighting etc., but I can tell that this is really a perfect pizza.  What you have shown here is what I strive for and don't often achieve.

P.S. I think it's funny that your neapolitan style looks like NY style, and your NY looks like a neapolitan. 

[mbusse]

Mbusse I don't often comment about this stuff anymore, but I have to say that your second "NY Style" pic looks like one of the best pies I have ever seen on this forum!   I have seen better quality photos, and definitely doctored photos, but I can tell that this is really a perfect pizza.  What you have shown here is what I strive for and don't often achieve.

P.S. I think it's funny that your neapolitan style looks like NY style, and your NY looks like a neapolitan. 

Scott,

Thanks for the kind words. I was commenting to my wife after making this pizza how awful my pizza's really were until I stumbled upon this site a few months ago.
It is really great how everyone tests, posts pictures and comments. This really helps us all get to making real pizza and not the stuff we thought was pizza. 

I posted the ingredients I used in post 236. My next stop is to try starters. I should be getting my camaldoli and Ishia <SP?> this week.


Mark

[FVG]

Willard:

Same recipe for both flours


FVG

[2stone]

Canadianbacon

2 stones is enough!

[FVG]

Willard:

Both recipes also rose in the fridge for 24 hours, taken out about 2 hours before baking.

[mmarston]

Willard,

I thought you might enjoy this.

http://www.biggreentruckpizza.com/7_001.htm

For my next bake I am going to try covering the opening to the pg with foil hoping too get the bottom stone hotter during the preheat.

Michael

[canadianbacon]

ah maybe I wrote that wrong, after rereading it, I realized I wasn't clear with my thought process.

I'm talking about a side-by-side pizza 2stone ovens,  so 2 pizzas could be made at the same
time.  However, I guess somebody could just buy 2 units and use them side by side.

Canadianbacon

2 stones is enough!

[2stone]

Hey Michael,

For my next bake I am going to try covering the opening to the pg with foil hoping too get the bottom stone hotter during the preheat.

I made several oven doors to begin with. The odd thing was that it actually lowered the temperature most of the time. The down stream draft as Scott Smith describes it is shut down and the air becomes static.
I cannot speak for all grills, but that was the case in my testing. On testing with the weber kettle grill when I blocked off the grill surrounding the 2stone it also lowered the temperature. That was because the coals need an abundant supply of oxygen, more than the 3 vent holes provide.
I didn't really anticipate this drive to get into the 1000+ range. I was quite happy with 700-750 since I saw huge improvements in that range with regular flour.

Boy I calculated his gross, (the link) and he's not doing too bad, he seems to be booked up. I better keep
my nose to the grind stone for now and make ovens. But it kind of gets you thinking doesn't it (what a guy could do with a pickup and a 2stone)


Canadianbacon

Now you're talking, two ovens instead of one... I like that! If you had a real big grill you could crank out the pizzas for a party........just thinking.....that link that Michael posted.... with an old pick up and two 2stones on the tailgate you could be booking some parties!!

take it easy,

willard

[2stone]

Had a visit from the owner of the local Italian pizzeria today.
I had called him last week to see if he could hook me up with some Caputo"00"
Well he told me that none of his suppliers even knew much about it and that he was looking
for some himself. Make a long story short, I got up the nerve and made him a pizza on the 2stone.
He really liked it and bought one for the new grill he just got.
I was running a test batch of organic dough and he said my crust was really good, however he said my
sauce REALLY needed some work, so its back to the drawing board.

But to confirm what Bill said
I think visual cues such as charring are the least important indicator. I've made dreadful pies with perfect leoparding/charring and truly delicious ones with almost none. Getting everything perfectly cooked at the same time is a difficult balancing act. I've been at it for many years and still struggle. For me as I tweak all of the different parameters, it has been a two-step forward, one-step back kind of process. However, even the failures have been a good learning experience.
Keep up the great work!
Bill/SFNM

I was quite surprised when we were baking the pie that he kept telling me to pull it out when I thought
it still looked kind of raw. He said it was sapposed to be real light, and nice and chewy, not dark like people think it should be around here. When I served him a slice he folded it in half (I could see it was second nature to him) and told me thats the way it should be done.
I have pestered them about there dough and sauce recipes before and haven't gotten anywhere.
Both their sauce and crust are excellent. After telling them how I made my dough he conceded that they cold ferment theirs over night.
When he gets the Caputo inn I'm going to help him set up his 2stone and maybe I can get him to slip up on their sauce recipe!

Willard

[2stone]

I was at the beach, (michigan almost november..incredible) and saw this....
the temptation was too great. Alas I broke
the thermometer, so that means another test.
Today was a real nice day.... most likely will have to
wait till next year.

willard


 

[sourdough girl]

willard!

the traveling 2stone!!  great pix!

~sd

[canadianbacon]

Great idea for the 2Stone Willard 

I could see people using these next year at the beach !

I think you are onto a great idea there !

I can see this in the newpaper !

"" 2Stone pairs up with Coleman, to bring you the new camping pizza oven ! ""

    

[2stone]

sd,cb...... thanks... just thinking outside the box.


Several of you have asked me about the
bayou adapter. Well I prototyped 4-5 times
and finally came up with a good solution.

This method also adds an insulating jacket
which greatly increases the heat and also
allows you to maintain the high heat at a lower
dial setting. (using less gas)
There is also a built inn method for
controlling the stone vs. air temp.

As you can see the 2stone pg just drops inside
the housing, and is covered with a secondary top.
I have done several tests, and this is really the way
to go if you are shooting for 1000+

regards,
willard

I posted some pics of pies
I did last night on the neo board
mmarston's thread....http://www.pizzamaking.com/forum/index.php/topic,5699.20.html

I'm also starting to get some perspective
to all of this high temp pizza R&Ding...
Thanks for posting that Steve .....http://www.pizzamaking.com/forum/index.php/topic,790.0.html

[mmarston]

Willard,

I definitely want one of these. I just have to wait a while as my wife does not share my pizza mania.
She loves to eat them but thinks they were fine bpg. (before pizza grill)

Michael

[bambino32]

Willard

Am I correct that the 2stone grill sits inside of the Bayou adapter? If I ordered the Bayou version  can I use it on my gas bbq (with out the adapter) or with a Bayou Classic using the adapter?

Does the bottom stone cool down between pizzas? Do you have to wait for it to reheat before 2nd or 3rd pizza?

I hope to see more threads on the 2stone.  This may be the answer for my pizzas.

[2stone]

Hi Bambino,

Welcome to this forum,

Yes you are correct, the 2stone pg sits inside the bayou adapter and can be used
separately on a gas grill or weber kettle grill. This will be available on our site tomarrow.

As far as reheating the stone between pies it would depend on your grill. If you are using
the 2stone with the bayou adapter you have the ability to controll the heat to the stone
and there is no significant heat loss between pies.

With the Bayou adapter the 2stone hits and stays at 1000 very easily.

there is another thread on the Neo board of this Forum "2stone neo questions"

If you are new to this forum you will find this place to be one of the most enlightened
and helpfull resources on all subjects pertaining to high end pizza making.

regards,
willard

[2stone]

I have activated a discount coupon for the Bayou oven
casing. The code is "ovenupgrade" at: www.2stonepg.com

willard