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[occifer19]

Hi
         I'm looking at a 2stone oven and would like some input from anyone about how they work

        Good bad or whatever...........the thing looks good on paper..thanks

[Kemosa]

I just purchased the Inferno Oven and overall I am very pleased with it.  The positives> Heats up very quickly; simple design (not a lot can go wrong with it); Heats to 900 deg F.; Retains heat really well.  The negatives>  Very small opening 13-14" pie is the max.; You need to buy some kind of cover because it and the moving parts are effected by wet weather; Sometimes it gets hard to manage the air flow to both the top of the oven and the stone. 

Bottom line the machine puts out a really nice pie (from NY to Nap.) and I would give it a thumbs up.

[ERASMO]

kem

What dough recipe are you using for your nap.?

[Kemosa]

ERASMO,

I use a NY Style recipe with All Trumps.  I typically bake at 650-700 deg F.  The pie is a somewhat charred NY Style looking pie.
I've yet to try Caputo and jack up the temp., but it's on my to do list. 

[apizza]

please see

http://www.pizzamaking.com/forum/index.php/topic,6674.0.html

huge thread on 2stone

[Mad_Ernie]

I bought the 13" pizza grill 2stone last year and this year I sprang for the 15 1/2" pizza grill.  If I had to do it over again, I would have bought the 15 1/2" from the get-go.  It works like a dream.  The 13" cooks fine, but maneuvering your paddle to get the pizza to the stone is much more difficult, even though you may only be working with a 12" pizza.  Both work great at cooking pizza, but the 15 1/2" is just so much easier to use.

[soflnoles]

Just pulled the trigger on the pizza grill.  Can't wait to try it out.