Author Topic: 2Stone high temperature ovens (Read 40574 times)

2stone · « **Reply #40 on:** June 18, 2008, 06:48:45 PM »

MWTC, the verdict is still out on the cream.

Here is the Inferno, a standalone or built inn oven, with the same performance as the Pizza Pro (but manual rotation) at about half the cost. It also has a Fibrament slab top with twice the mass. Because of the enclosed design the oven still preheats fast. It can easily be moved with a regular hand truck.

Regards,
Willard

Essen1 · « **Reply #41 on:** June 18, 2008, 08:04:07 PM »

Will,

that's a fantastic-looking design! Looks like your pizza oven enterprise is taking off. Any idea what the price will be for the Inferno?

Mike

2stone · « **Reply #42 on:** June 18, 2008, 08:50:23 PM »

Thanks Mike,

It's keeping me busy, for sure. The Pizza Pro is selling well but mostly to commercial operators.
The Inferno will start at about half of the Pizza Pro (around $750) and hopefully it will fit the serious home pizza makers budget better.

Willard

Essen1 · « **Reply #43 on:** June 18, 2008, 09:31:54 PM »

Will,

That's still a tad out of my price range currently and unfortunately.

But if you don't mind, you know what look cool on it? A little chimney, perhaps with a damper installed, to control air flow and internal temperature. Something like the my BBQ smoker has.

I'm thinking of installing that feature on my LBE. On the other hand, you probably know what the Inferno needs. Still, though, it would look quite authentic and would be a nice feature

Mike

2stone · « **Reply #44 on:** June 19, 2008, 08:52:57 AM »

Mike,

A chimney looks cool but it has no practical function. The other benefit to not having one is that all the air is coming out the front, so in the winter time when the diehards move into the garage or keep making pizza outside! the air coming out the front heats YOU up instead of being wasted out the top - Willard

canadianbacon · « **Reply #45 on:** June 19, 2008, 09:40:46 AM »

Hi Willard,

that new pizza oven looks amazing !, lots of time and effort have gone into that I'm sure. Beatitful looking
and I like the CAD mockup image with the brick, - I could see that in my backyard !

Beautiful work Willard.

Mark

Quote from: 2stone on June 18, 2008, 06:48:45 PM

Here is the Inferno, a standalone or built inn oven, with the same performance as the Pizza Pro (but manual rotation) at about half the cost. It also has a Fibrament slab top with twice the mass. Because of the enclosed design the oven still preheats fast. It can easily be moved with a regular hand truck.

Regards,
Willard

Fingerstyle · « **Reply #46 on:** June 19, 2008, 10:33:02 AM »

Beautiful design Willard! On my wish list for sure.
Looks like plenty of room in there. Does the arched top allow for bottom-stone-only bread baking?

Vic

2stone · « **Reply #47 on:** June 19, 2008, 05:06:24 PM »

Canadianbacon,

Thanks... Yes it has evolved a bit, but the principle is still the same - I'm sure you are pulling a few fine pies out of your oven.
If you want to have some fun, down load Sketchup at http://sketchup.google.com/download/ I have been using it for a few years and had to pay real money for it, but now that Google acquired them they are giving away a lite version of 6 for free. Once you get the hang of it you can create all kinds of interesting stuff with it.

Vic,

Thanks, I did raise the top slightly so there is more room to do low profile breads. It will do two small loaves or four buns nicely. By keeping the size of the bread smaller, you can still crank up the heat, and with some misting get a decent crust on the bread.

regards,
Willard

MWTC · « **Reply #48 on:** June 21, 2008, 02:06:01 AM »

Tonights offering.

Lite and chewy.

MWTC

2stone · « **Reply #49 on:** June 21, 2008, 08:06:39 AM »

MWTC,

Nice Pie.

What type of flour (flour mixture) are you using?
Are you using oil in the dough?
What type of Cheese are you using? is it shredded or diced?
Are you still doing all your pies in a pan with a 1 1/2 lip?

Regards,
Willard

MWTC · « **Reply #50 on:** June 21, 2008, 04:43:17 PM »

I am using a mix of 80% All Trumps, 20% Caputo Pizzeria. I am not using any oil at this time. Just a little salt. Starter in a biga formation.

I am using a mix of Munster and Grande Diced Mozzarella.

I am still using the 1-1/2 tin plated steel pan.

Oven stone temperature of 625 degrees.

I am experimenting with bakers grade dry milk, buttermilk powder and dried whole eggs. One at a time. Just to learn the effects of each.

On the above pizza I used two types of pizza sauce. One half using 6 in 1 tomatoes with spices which is my favorite right now. (from RedNovember) The other half using a Plum tomato recipe that needs alot of tweeking. Not a keeper, but I love the flavor of the plum tomatoes. Its just the spice combination that isn't working.

Love that 2stone Oven.

MWTC

dmk126 · « **Reply #51 on:** June 21, 2008, 06:35:20 PM »

After discovering this thread recently, I went back and started at the beginning. Willard, your whole line looks like a great alternative to a wood-burning oven. (In addition to the cost, those of us in So. Calif. have to worry about new pollution regulations that could restrict or ban wood fires.)

My wife and I are in the process of planning a backyard renovation, and the Inferno looks like it could be a great fit. I have a couple of questions:

1. What are the overall dimensions? What is the height of the opening for the pizza?
2. We may be pulling a natural gas line to fuel the grill we're putting in. Can the Inferno be converted to natural gas?

I'm sure I'll think of more questions as this progresses, but that's it for now. I know others have said it be fore, but thanks again for sharing the whole development process with the forum.

David

2stone · « **Reply #52 on:** June 22, 2008, 01:58:43 PM »

Thanks MWTC,

Munster sounds good, never tried it - just a little Munster I take it?

Thanks David,

That's something.... with the restrictions. We have done several tests with coal verses gas and don't notice that big of an improvement with coal so we have pretty much gone the gas route. The high convection heat creates superficial charring so that's probably why.

We are just now working on converting 2 Pizza Pros to natural gas for a customer so yes I'm happy to say that option will be available soon.

The dimensions are 18" wide X 18" deep X 46" tall and the hearth is at approx. 37-38" high.

Thanks again for the kind words, glad to answer any other questions you might have.

regards,
Willard

Essen1 · « **Reply #53 on:** June 22, 2008, 02:08:37 PM »

18ft x 18ft x 46ft??? (18' x 18' x 46')

That's the size of a truck. Trying to feed an army, Will?

Just kidding.

Mike

2stone · « **Reply #54 on:** June 22, 2008, 04:13:08 PM »

Mike,

Wow.....that would be one hell of an oven (Inferno!!) wouldn't it??!!
Good thing there is something called edit here. I WAS holding down the
shift key.....time to get the air hose out

thanks for being on the ball, just the shipping crates alone would kill me!

regards,
Willard

Essen1 · « **Reply #55 on:** June 22, 2008, 05:06:09 PM »

LOL...

It would live up to its name. Inferno!

Mike

MWTC · « **Reply #56 on:** June 24, 2008, 01:25:53 AM »

Tonights Pizza.

50% Munster, 50% Grande Mozzarella

2stone · « **Reply #57 on:** June 24, 2008, 06:21:16 PM »

MWTC,

Looks good, is that tomatoes or pepperoni under the cheese?

Willard

MWTC · « **Reply #58 on:** June 25, 2008, 12:36:22 AM »

Just thickly sliced Pepperoni.

Check out tonights.

1/2 Pepperoni & Italian Sausage, 1/2 Italian Sausage

Double cheese.

MWTC · « **Reply #59 on:** June 26, 2008, 12:17:27 AM »

Tonights pizza.

Dough with dried whole egg powder at 2%.

Nice to add some volume. A nice experiment. I like the result.

Maybe I should start a new thread just to create a collection of photos. So I don't clutter up your thread.

What do you think?

MWTC