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[2stone]

Dunkin’ Donuts has been test-marketing a traditional pizza that’s out in 90 seconds

http://www.qsrmagazine.com/articles/features/110/pizza-1.phtml

[negotiator50]

I recently received one of these and love it. Williard is very helpful with the ordering and this thread is great to help get the most out of the oven.

I had one suggestion or request. Anyone thought of installing an automated temperature gauge / gas line. The basic premise is to have a gas line linked to a temperature gauge in the oven that would regulate the flow of gas (or propane) to try to maintain a constant and consistent temperature within the oven. Any ideas?

I must add that I am looking to install this in my pizzeria so I have selfish reason to achieve this but I feel that this may help those at home reproduce quality pizzas every time.

Just to add, I do have and use an IR thermometer gun. I just consider the temperature gauge / gas regulator a better option especially when others (friends, family, employees) are trying to use the oven.

[mmarston]

Just back from American flatbread. Not just pizza but a philosophy.

http://www.pizzamaking.com/forum/index.php/topic,1404.new.html#new

Skiing was great! We skipped the -5 degree day.

Michael

[2stone]

Negotiator 50

There are a lot of elements that need to be addressed for commercial use.
Venting, temperature control, stone verses air temp, thermal mass, rotating methods, user friendliness, safety shutoff, ascetic design etc. etc. etc.
The 2stones we have now are for personal outdoor use.
Having said that, there is an external temp control unit that does exactly what you
are suggesting, I don't think it is calibrated for 1000+
here is a link: http://www.bayouclassicdepot.com/cb001_1_temperature_control_valve.htm
Glad to here you like your 2stone.


Michael


Being that I am a Norwegian, It is almost criminal that I didn't get to go skiing over the holidays!
I checked out the American Flatbread site.....very interesting.

regards,
willard

 

[Wallman]

I'm trying to decide on which size 2stone to order. Any one have the larger model? Does it take longer to heat?  I have a older Weber Genesis 1100 and a Weber kettle. I'm also considering the oven version. I usually make ny-style in my kitchen oven, but I would like to make Neapolitan pies too.  With the grill skirt, assuming it fits the older Genesis, can you get up to the 900+ temps?  Any recommendations from users?  Been away from the forum for a while, but I'm back into pizza making again.

[giotto]

MWTC:

Very happy to hear that things worked out.  Placing something under a microscope exposes so much, which is what happens at higher temperatures.

Sometimes all people see is what others do.  But they don't always understand why.  Many pizza educators on the internet think that very high protein levels is where pizza begins and ends.  Others believe that knowledge of Chris Bianco's ingredients is all they will need to produce a similar art form.  Then you learn of world-class pizza with 12% or so protein flour, or you pick up an organic flour with no malted barley and a poor falling rate, and end in a clueless disaster in a lower temp oven. 

Dough is both a science and an art form, which can be a maddening experience until you hone it down with the right knowledge, tools, and heart.  As seen throughout this forum, this requires time and a bit more than a few spoonfuls of patience, which are becoming about as distinct as dinosaurs these days.  And when you are blessed (or maybe cursed) with an open mind, you realize that perfection is improbable as you are exposed to requirements that you did not know that you had before your journey began. 

Wallman:

Recent experience with 15" on previous page, along with 2stone's follow up comment regarding Genesis, grill skirt & 900F.
(http://www.pizzamaking.com/forum/index.php/topic,5541.msg51315.html#msg51315)

- Giotto

[2stone]

Thanks for all of the input I have gotten
from many of you.

The "2stone Pizza Pro" is built from the ground
up and has many features that I believe make it
a "stand out" oven for high end pizza baking.

Along with the 2stone previous features, here are a few more:

1. fast preheat / low fuel consumption
2. wind resistant
3. Ball bearing mounted hearth with heavy duty shaft
4. 38" hearth hight
5. Sliding burner for adjustable hearth/air temp
6. Overall user friendly design
7. suitable for outdoor commercial use

as before, if there is an interest I can work out
and upgrade for the 15" ovens (since many components are the same)

regards,
willard

 

[Villa Roma]

Hi Willard.....A motorized hearth would be cool, no manual turning! Set it and forget it, you know, like Ronco!

    Villa Roma

[bolabola]

I was thinking the same thing last night when I made 3 pizzas on the 2stone..if it was self turning I could be doing other things..

wow Willard..I've been gone in the Philippines for some time and just came back home..I see you've been coming up with some new stuff..I like that new unit you came up with..very nice..

[2stone]

Villa Roma, Bolabola,

Yes.... It is set up so it can be motorized (to rotate)
The shaft now extends down into a "cool zone"
so I foresee that as an option.
But I also like to think of how much easier it is to rotate
this than a pizza in a wood fired oven! Do you really want the WFO guys
to have ALL the fun.......(just kidding) the hearth spins so smoothly it's actually fun!

by the way bola bola, don't you have a Weber Genesis. I just got one and boy does that thing
kick out the heat. I think you said you burned yourself on the handle...so did I. I now just close it
between rotations and found it does a fabulous job and the handle stays cool enough to touch.

willard

[Jamie]

Thanks for all of the input I have gotten
from many of you.

The "2stone Pizza Pro" is built from the ground
up and has many features that I believe make it
a "stand out" oven for high end pizza baking.

Along with the 2stone previous features, here are a few more:

1. fast preheat / low fuel consumption
2. wind resistant
3. Ball bearing mounted hearth with heavy duty shaft
4. 38" hearth hight
5. Sliding burner for adjustable hearth/air temp
6. Overall user friendly design
7. suitable for outdoor commercial use

as before, if there is an interest I can work out
and upgrade for the 15" ovens (since many components are the same)

regards,
willard

 

Willard, is that new? I don't see it on your site. Looks pretty awesome man! I think that might be the one I need
Btw, I am going on a diet. I put on about 20 pounds since november when I started making pies. Hitting 270 is an all time high, so I won't be making pizza's for a bit (sadly).

[2stone]

Hey Jamie,

Yes I have the same problem gaining weight.
I'm slowly morphing the dough over to a 50/50
whole wheat blend. If you keep the crust thin,
use less cheese, and more vegetable toppings...
You can reduce the calorie intake by quite a bit.

willard

[Jackitup]

Btw, I am going on a diet. I put on about 20 pounds since november when I started making pies. Hitting 270 is an all time high, so I won't be making pizza's for a bit (sadly).

Hey Jamie,
I got put on a diet also. trigycerides and cholesterol shall we say...off the charts :-(.
But my doctor said there is nothing at all wrong with "MAKING" pizzas.....I said 'you're a real funny guy. So I keep making them and limit myself to a smaller portion (hard to do) and feed it to everyone else. Got a crust on the counter for tonight.

[Jamie]

Guys, I know just how you feel. My girlfriend informs me that I should 'throw out' the pizza after I make it. Now I don't know about you, but I think that's just plain crazy! The truth is, I just enjoy making them so much that the actual pizza itself is just a by product of that.

Willard, is the picture you posted earlier this weekend a new oven you have?

[Wallman]

Willard,
Any pricing info. on the new oven yet?

[scottfsmith]

Guys, if you are concerned  about calories try a pizza marinara - just sauce and oregano.  You don't even need the olive oil if you are using the 2stone, the pie itself is just so good.  I never understood how anyone could stand to eat a marinara until I got a 2stone.

Scott

[widespreadpizza]

Don't forget the fresh garlic on that marinara....... -marc

[2stone]

Jamie,

Yes its new..... almost ready, just working on a few details still.


Wallman,

I will have that soon, I'm in the process of finalizing the motorized
rotating mechanism.


Not to downplay Villa Roma and Bolabola's suggestions,
I was in the process of choosing a rotating method / rpm?, their comments confirm
that we are on the same page..........So maybe it would be a good time to take a survey.

Is there someone who knows how to set a survey up on here so we could vote and I could get an
accurate idea of what the most common bake time is for anyone who has a high heat oven, wood fired/
gas fired hearth oven, tricked up home oven, LBO, Deni, 2stone and what ever other high heat methods there are out there in use. I would really like to know what the average bake time is, since I myself prefer
the 2-4 min range, It would be helpful in determining the right rpm for the rotating mechanism.
Maybe something like 1-2......2-3.....3-4....4-5....5-6  and over

regards,
willard

[Bill/SFNM]

Is there someone who knows how to set a survey up on here so we could vote and I could get an
accurate idea of what the most common bake time is for anyone who has a high heat oven, wood fired/
gas fired hearth oven, tricked up home oven, LBO, Deni, 2stone and what ever other high heat methods there are out there in use. I would really like to know what the average bake time is, since I myself prefer
the 2-4 min range, It would be helpful in determining the right rpm for the rotating mechanism.
Maybe something like 1-2......2-3.....3-4....4-5....5-6  and over

Willard,

I added a poll to this thread. Is this what you had in mind?

Bill/SFNM

[2stone]

Thanks Bill,

If you could specify "700+ or high heat oven" it would make the survey
more accurate since 500F ovens would bring the number way up.

willard