I used TXCraig's recipe for the dough (Caputo "blue" @ 62.5% hydration, salt, and IDY) with a 3 day cold fermentation (yes, I know he frowns upon that, but I made the dough 3 days ahead of time and it would have blown-out at room temperature). Sauce was Escalon 6-in-1 spooned straight out of the can. Cheese was BelGioioso fresh mozzarella from Costco.
I wasn't sure how high to crank the temperature, so I played it safe and heated the stone to 750 degrees F for all three pizzas. Cooking time was exactly 120 seconds for each pie. Damian later told me that I should've heated the stone to 850 degrees F for a 90 second bake, so I plan to try that next time.
All in all, I am VERY happy with the 2stone. It's definitely a no-brainer for a quick pizza dinner after a long day at work.