I have to say, all these 2 Stone Pies look AMAZING! I can see where simply having to light the burner would lead to more pizzas than having to light a fire each time.
Bigfoot, I love my 2stone! I'm a pretty handy guy and enjoy "projects." For years and years I dreamed about making a wood fired oven. I'm interested in all sorts of food and I'm also a PYRO lol so I thought a WFO would be awesome. So one day, I hopped online and started looking for a WFO. I figured I might make one, might buy one, might have a mason make one or whatever, I was just out there exploring. Then I stumbled across the TwoStone Site: http://www.2stonepg.com/
and read the owners story. I'm pretty sure he grew up in Ethiopia which was an Italian colony so he grew up eating and making VPN style pizza. I was just trying to find the article because it was pretty funny and it was the impetus for me to call him up and inquire about the 2stone. The gist of it was:
"My Dad came over from Norway and we decided to make some pizzas. I fired up my WFO, took a couple of hours to get it up to temp and then made three pizzas for my father and myself which cooked in 90 seconds each. My Dad looked at me and said, wasn't that a lot of work for three pizzas?"
That is when he started developing the 2stone oven and after reading that, it really started to get the wheels in my head turning. So the next thing I thought was back to my BBQ world, well, doesn't the wood impart a certain flavor on the pizza? I think at these temps, the wood or propane is simply a FUEL and imparts no flavor at all in the pizza, look at the smoke stack of a WFO, you won't see any smoke, it's burning totally clean. Anyhew, that's how and why I wound up getting a TwoStone and I've been very, very pleased with it. It took me a while to get my dough dialed in but I finally did. I've been told or read (maybe here) that you need to make at least 3,000 pizzas to really have things dialed in. Well, I'm working diligently to hit that 3,000 mark, lol. In a year and a half, I've gone through 10, 55lb bags of Caputo 00 flour. That's a lot of PIZZAS!
FYI, the oven in stainless and I've used and abused mine and I've had ZERO problems. No broken stones, no bad burners, nothing. To boot, I leave it outside on my patio in NW Indiana year round, uncovered, exposed to the elements and it doesn't look any worse for the wear. It's built very, very well (and I'm in metal fabrication) and I imagine it will last my lifetime.