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[scottfsmith]

Willard, my intuitive feeling is 1 RPM would be pretty good for most styles.  I take about 2 minutes per pie and find I like to do about two full rotations.   If the rotation is too fast I find the very edge cooks too much at the expense of the rest of the pie; too slow and it burns.  I think at 1RPM there would be plenty of time in the hottest area for good cooking to happen but not to burning.  You should make sure you can still rotate the pie by hand when the motor is running, say to even out an uneven bake because e.g. pie is not centered perfectly on the stone.

Scott

[2stone]

Scott,

I was leaning to the low RPM side myself....but also keeping in mind that it also
effects the evenness of the stone temp.
I have gotten to where I very quickly adjust the pie to the center with a large
spatula (8-10")....If you don't have one you can pick them up at a restaurant supply...
really works well for the 2stone.

willard

willard

[2stone]

If you haven't voted on the the bake time poll,
Your input would be much appreciated.
I suspect it may be longer than I thought....
Is there such a thing as an average NY bake time? I'm curious.

Scott, I think I got the power/manual rotating thing down.
I have a 2 RPM drive so I think that will work.

Widespread,
Do you use olive oil with the garlic or is straight raw chopped?

regards,
willard

[widespreadpizza]

Willard,  when doing a marinara, I use the best tomatoes I have on hand,  EVOO, fresh garlic, fresh oregano,  and sea salt.  I still haven't figured out the exact proportions I like the most but if you play around with it it can be really good considering it does not have cheese.  I think that these are the classic ingredients but am not positive.  give it a shot -marc

[bolabola]

Yes Willard I do have the Weber Genesis and it does crank out some serious heat..
My Pizzas usually take about 4 minutes but I like the crust charred..My guess is that for most 3 minutes would do the trick..I'm not sure about the temp but it has to be over 700..

Jamie, I just returned from the Philippines with a flu I caught there and lost 15 lbs in one week
just a thought for you if you want to lose weight fast

like people have posted here you can make diet pizzas so don't toss them in the garbage..at least give them to your neighbors..

cheers

[dikemiya]

i have been reading all the posts, even from the beginning and find all this info very intresting!

my question is, will this 2stone oven work for side burners like this ??

this sits next to my charcoal grill , but like the convenience of having easy starts with gas.  we normally use this side burner to heat up stuff when we BBQ outside.

thanks

[2stone]

Hi Dikemiya,

I think Scott Smith has a Fire magic (he uses a 2stone) I'm not sure if he has
a side burner like that on his grill. If so he would be the one to ask.
My gut feeling is it would be undersized, but you never know.......
do you have the size of the outside plate, and do you know the BTU output?

regards,
willard

[scottfsmith]

I have one of those side burners.  I didn't want it, but it is impossible to order a Fire Magic grill without one.  It puts out nowhere near enough BTUs to get the temperatures needed for pizza.  If all you have is a charcoal grill I would say that is your best bet for a 2stone.  The temp will be harder to control but you will get added "charcoal" flavor on your pizza which I would say is a plus.

Scott

[12gauge]

got my 2stone today

but how do i "degas the fibrament stoner per instruction", i didnt get any instructions for the stone.  only for degasing of the metal paint?

thanks

[canadianbacon]

Hi 12 Gauge,

the degassing I believe is for the metal portion of the 2stone.  What you want to do, is just heat it up for an
hour or so, so that the high temp paint can burn off any of the bad "stuff" that in in the paint.  you don't want that
burning off when you are doing your first pizza . 

As for the actual stone, I just heated that for about 30 mins before I used it for the first time.

My method for the actual stone may be incorrect, so somebody will help you out there, but.. for the metal part, just make
sure you heat it for awhile, in case there are those bad fumes that burn off.

I miss using my 2Stone, I got mine about 2 months ago, used it a few times, but with our Canadian winters,
I've put it into its box, and I  am eagerly waiting until spring to use it once again.

A great oven for making pizza, and a great guy that invented it.

Mark

[Jackitup]

12 Gauge,
I have 2 fibrament stones and they reccomend a staged heating process before the first use. Call them and they will be glad to help you. Basically, over 4-5 hours increase by 100 degrees or so til maxed, but don't quote me on that. Here's a link to a prior post talking about their stones.
Jon
http://www.pizzamaking.com/forum/index.php/topic,1634.msg37244.html#msg37244

[12gauge]

put it away for the winter?  i got snow on my deck & its 30degrees out & the grill is fired up & ready to go!!!!!!!!  unfortunately & i have to wait to cook on it.

Hi 12 Gauge,

the degassing I believe is for the metal portion of the 2stone.  What you want to do, is just heat it up for an
hour or so, so that the high temp paint can burn off any of the bad "stuff" that in in the paint.  you don't want that
burning off when you are doing your first pizza . 

As for the actual stone, I just heated that for about 30 mins before I used it for the first time.

My method for the actual stone may be incorrect, so somebody will help you out there, but.. for the metal part, just make
sure you heat it for awhile, in case there are those bad fumes that burn off.

I miss using my 2Stone, I got mine about 2 months ago, used it a few times, but with our Canadian winters,
I've put it into its box, and I  am eagerly waiting until spring to use it once again.

A great oven for making pizza, and a great guy that invented it.

Mark

[canadianbacon]

well, we have snowbanks so high on my front lawn, my kids are using it as a ski hill, ( about 9 feet or so, just from snow on my
driveway ) and... tonight we are going down to -8, while not cold, it's chilly enough that my gas grill ( bbq grill out on the deck )
takes a good 45 mins to get up to about 500 and it just will never make it up to temps that the 2Stone really
thrive in.  If I had that Bayou burner however, I think I could get some awesome temps, that thing would work in our -35 degree
temps that we get in late January, Early Feb,, I'm sure of it, but then again it's basically a rocket engine 

put it away for the winter?  i got snow on my deck & its 30degrees out & the grill is fired up & ready to go!!!!!!!!  unfortunately & i have to wait to cook on it.

[2stone]

12guage,

Cordierite has been fired already, whereas Fibrament is a cast material and therefor
requires a more elaborate break inn procedure. I'm not sure what you have (cordierite?)

You sound like a good Norwegian Viking.....running the grill in the snow!!

willard

[12gauge]

yeah, just giving you some grief , i think i'm going to put mine in the garage, because it took awhile to get up to 600 in there as well.

well, we have snowbanks so high on my front lawn, my kids are using it as a ski hill, ( about 9 feet or so, just from snow on my
driveway ) and... tonight we are going down to -8, while not cold, it's chilly enough that my gas grill ( bbq grill out on the deck )
takes a good 45 mins to get up to about 500 and it just will never make it up to temps that the 2Stone really
thrive in.  If I had that Bayou burner however, I think I could get some awesome temps, that thing would work in our -35 degree
temps that we get in late January, Early Feb,, I'm sure of it, but then again it's basically a rocket engine 

[12gauge]

how do i now which is which?

12guage,

Cordierite has been fired already, whereas Fibrament is a cast material and therefor
requires a more elaborate break inn procedure. I'm not sure what you have (cordierite?)

willard

[2stone]

12guage,

If you pm me your name I can tell you....
Fiberment looks like concrete and the cordierite
is ceramic with some stamping on it (Mexico)

willard

[12gauge]

cordierite it is, thanks

12guage,

If you pm me your name I can tell you....
Fiberment looks like concrete and the cordierite
is ceramic with some stamping on it (Mexico)

willard

[12gauge]

storage question for all you 2stone owners, how do you store it?  do you leave it outside in the grill, or under the grill in the storage area?  or do you take it inside & find a home for it each & every time?  I'd prefer to just leave it on the grill or under the grill outside, but i'm concerned about moisture getting in the stones & causing them to crack?

thanks

[2stone]

12guage,

I keep it on the grill all the time with the hood down and it seems to do fine.
But then I do more pizza than grilling..... you can always move it when you grill,
so it stays protected.

willard