Author Topic: 2Stone pizza pics  (Read 67262 times)

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Offline RobynB

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Re: 2Stone pizza pics
« Reply #75 on: April 04, 2012, 10:11:07 PM »
That's an AIREDALE.   :-[  Parellei, I have looked at your avatar a zillion times, vaguely wondering what it was.  I kind of thought it was some obscure art thing involving an animal head...  NOW I see it  :-D


parallei

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Re: 2Stone pizza pics
« Reply #76 on: April 04, 2012, 11:07:22 PM »
Quote
I kind of thought it was some obscure art thing involving an animal head...  
:-D

He is saying "Do I smell pizza?"

He loved pizza, but I'm afraid he didn't like cats! :o
« Last Edit: April 04, 2012, 11:09:12 PM by parallei »

Offline Bigfoot21075

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Re: 2Stone pizza pics
« Reply #77 on: April 10, 2012, 11:27:05 AM »
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.

Offline ringkingpin

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Re: 2Stone pizza pics
« Reply #78 on: April 12, 2012, 02:33:03 PM »
Gorgeous pies, but what a frustrating thread... 2stone makes a few modelsóranging from $300 griil to the $5K Commercial unit...

You really have to go back and make a point to remember which model each member is using; it would be a delight if the various 2stone users could make a note on their posts stating which model they are using, particularly on the posts with pics...!

Hey Toddster, I hear ya.  I'm pretty sure that the three different models, the Commercial, the Inferno and the pro all work identically.  I think the commercial might have a slightly larger stone but I'm not totally sure.  I can see in the pics that the PRO and the INFERNO are basically the same thing but the pro you can wheel around, i.e. push it in and out of the garage. 

I have an Inferno and I really like it.  I'd be willing to bet most of these pies were done on Inferno's.

RKP
"Tell me what you eat, and I will tell you who you are."
 Brillat-Savarin

Offline ringkingpin

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Re: 2Stone pizza pics
« Reply #79 on: April 12, 2012, 02:44:49 PM »
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.
"Tell me what you eat, and I will tell you who you are."
 Brillat-Savarin

Offline ringkingpin

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Re: 2Stone pizza pics
« Reply #80 on: April 29, 2012, 09:56:47 PM »
I took the drive today to meet Willard up in Michigan at the 2Stone test kitchen.  It's a cool space in a neat little town. 
Willard came up with a "control bar" to regulate gas flow on the front of the grill which was the impetus of my trip but when I got there, he had a 2stone going and some dough proofing.  We had a good time making some pizzas and even roasted some green coffee beans.  Evidently the convection is excellent for roasting coffee.
We were talking about pizza and exchanging "notes" when I decided to give a go at something I had seen not too long ago at Spacca Napoli from Franco Pepe, a calzone!
I made two and they both turned out pretty well!

"Tell me what you eat, and I will tell you who you are."
 Brillat-Savarin

parallei

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Re: 2Stone pizza pics
« Reply #81 on: April 30, 2012, 10:34:17 AM »
Nice looking calzone!  Would you provide a bit more detail on this "control bar"?

Offline ringkingpin

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Re: 2Stone pizza pics
« Reply #82 on: April 30, 2012, 12:33:24 PM »
Thanks Par!  I bought the new control bar and a new top piece. 
I forgot that you're a two stoner, you might be interested in this.  The control bar is a bar that goes across the bottom of the face of the oven.  It has a laser cut little 2Stone logo and a regulator for the gas on the face.  No more reaching behind the grill to adjust the flame.  When I agreed to buy it, Willard said just bring your oven up here but the installation is just drilling two 1/4" holes in the right place and you're done so I decided not to haul my oven up there.  Not to mention, I was buying another one of the infeno pro's for a friend but setup with a natural gas burner.  I drove our old benz thinking the trunk is huge but it wasn't huge enough by about one inch.  So... next weekend I plan on taking another trip to Michigan but this time I'm gonna bring some of my dough with me.  It was fun hanging out with Willard and his son, sharing ideas, talking pizza, eating pizza, etc.
I was psyched about the results of the calzone!  I used a little bit of sauce, some cheese, some salt and pepper and then put a healthy dose of arugula to give it body.  I put these ingredients only on half of the skin and leave a good margin by the edge then fold over the other side and pinch it together where the dough edges meet.  The arugula gives it body and shape and as it cooks, the dough keeps its shape and the arugula basically steams down.  I think a calzone about half this size, cut in two pieces could be really handy, like a gourment Hot Pocket! :)

Oh yeah, I forgot to tell you about the top part I bought, basically the baffle in the back of the top section now fits perfectly in the back with no gaps.  Tyler, Willards son said that I'll get a lot more usage out of a propane tank with this mod.  I'll post pics later on this week once I get it all installed. 
"Tell me what you eat, and I will tell you who you are."
 Brillat-Savarin

parallei

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Re: 2Stone pizza pics
« Reply #83 on: April 30, 2012, 10:03:17 PM »
Thanks for the info RKP.  Looking forward to the pics.

Paul


parallei

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Re: 2Stone pizza pics
« Reply #84 on: May 17, 2012, 10:41:09 PM »
ringkingpin,

How did the top baffle modification work out for you?  Did it effect the top/bottom heat distribution?  Better/worse?

This evening's 2Stoner pies.  Not the greatest, cheapo BF and an 8 hr dough.

 
« Last Edit: May 17, 2012, 10:58:27 PM by parallei »

Offline slybarman

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Re: 2Stone pizza pics
« Reply #85 on: May 18, 2012, 10:06:26 AM »
That crust looks very good.

parallei

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Re: 2Stone pizza pics
« Reply #86 on: May 19, 2012, 11:07:52 PM »
Cooking in the rain here this evening.  Hybrid I guess; 50/50 KABF/00, 20% Starter, 65% HR, 2.5% Salt.  Tartine work flow.

Offline ringkingpin

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Re: 2Stone pizza pics
« Reply #87 on: May 21, 2012, 08:49:12 AM »
Hey Par,

Nice looking pizzas!  Sorry I haven't gotten any pics up yet.  Two big thumbs up on both the baffle and the gas control.  It seems like it has increased the efficiency of the burner quite a bit.  I'm also able to get the top much hotter.  I'll get some images. 
"Tell me what you eat, and I will tell you who you are."
 Brillat-Savarin

parallei

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Re: 2Stone pizza pics
« Reply #88 on: May 27, 2012, 11:41:24 PM »
Somebody needs to keep the 2Stoned flame going.  Gold Medal Organic AP (not malted), 62% HR, 0.4% IDY, 2.5% Salt.  Mixed in the Cuisinart stand mixer, rest for 10 min, dough hook for 6 min.  6 hrs @ room temp, balled, 4 hrs @ room temp.  One of those rare (for me) really easy to open doughs.  Maybe I should use the mixer more often.  About 2 min bakes.....


Offline TXCraig1

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Re: 2Stone pizza pics
« Reply #89 on: May 27, 2012, 11:45:30 PM »
Drop dead gorgeous in all respects Paul.

CL
"We make great pizza, with sourdough when we can, commercial yeast when we must, but always great pizza."
Craig's Neapolitan Garage

parallei

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Re: 2Stone pizza pics
« Reply #90 on: May 27, 2012, 11:53:03 PM »
Thanks Craig.

Offline Pete-zza

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Re: 2Stone pizza pics
« Reply #91 on: May 28, 2012, 07:23:37 AM »
Beautiful pies, Paul. You nailed it.

Peter


Online norma427

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Re: 2Stone pizza pics
« Reply #92 on: May 28, 2012, 07:57:25 AM »
Paul,

Wow, just beautiful!  :chef:

Norma

parallei

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Re: 2Stone pizza pics
« Reply #93 on: May 28, 2012, 01:33:54 PM »
Thanks for the thumbs up Peter and Norma.  And thanks to John D. for his thread on AP flours here:

http://www.pizzamaking.com/forum/index.php/topic,18737.0.html

I didn't even know non-malted AP flours existed!

Offline 2stone

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Re: 2Stone pizza pics
« Reply #94 on: May 29, 2012, 09:21:06 AM »
Kind of burned the fresh oregano on this one.....just wanted to say hi to every one- hope you had a good holiday-willard

Offline ringkingpin

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Re: 2Stone pizza pics
« Reply #95 on: May 29, 2012, 10:27:53 AM »
Hey, I'll play!

I made a small batch (four balls) of hand mixed, naturally leavened dough this weekend.  I made this batch quite a bit more wet than I normally do.  It worked out well, not sure if I could tell a big difference aside from how it was to work with and the fact that I needed more bench flour than I normally use. 

"Tell me what you eat, and I will tell you who you are."
 Brillat-Savarin

Offline ringkingpin

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Re: 2Stone pizza pics
« Reply #96 on: May 29, 2012, 11:00:52 AM »
This has become a norm for me when doing a pizza bake, I always make at least one batch of Willard Bread.  Just work a piece of dough, a little thicker than normal, cut in to four and bake it until it's done.  Once it's done, cut it open from the center tip with a bread knife, let it cool and then store in an airtight bag.  It's kind of like a thicker, tastier, pita bread.  My family loves them for sandwiches.  

« Last Edit: May 29, 2012, 08:38:35 PM by ringkingpin »
"Tell me what you eat, and I will tell you who you are."
 Brillat-Savarin

parallei

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Re: 2Stone pizza pics
« Reply #97 on: May 30, 2012, 05:11:49 PM »
Nice work RKP. You too Willard. ;D

RKP - Sometimes I do Piadina on the 2Stone to stuff leftover goodies in.  The good thing about Piadini is you can whip 'em up in 5 min and they are good to go after sitting an hour or so.
« Last Edit: May 30, 2012, 05:15:12 PM by parallei »

Offline toddster63

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Re: 2Stone pizza pics
« Reply #98 on: May 31, 2012, 09:46:30 PM »
Great looking pies, guys, all look tasty and high temp-reffic...!

And I love your great shots, Paul, where on one plate you show the cornicione and underskirt shotsóGREAT! The Tartine workflow really seems to be working well for you (though your mixer pies ain't nuttin to sneaze at either!)
« Last Edit: May 31, 2012, 09:50:32 PM by toddster63 »

Offline ringkingpin

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Re: 2Stone pizza pics
« Reply #99 on: June 04, 2012, 02:45:43 PM »
Two days ago I made, by far, the wettest, stickiest dough I've ever made.  Just to experiment, I've been making wetter and wetter doughs.  This one was super wet, like well over 70% hydration.  It was nearly impossible to work, it was so wet.  I had to use a lot more bench flour than I'm used to in order for it not to stick.  I was so slack that I couldn't really form a round pizza that well, I mean this stuff was WET.  So I'd work it in to some sort of shape, put it in my peel and hope that the humidity hadn't worked it's way through the thin layer of flour on the peel.  All in all it worked pretty well.  Nice spring, as it would go in to the oven totally flat and puff right up.  The crumb was nice, kind of bready but with good air pockets.  I'll never make one this wet again but it was fun to experiment.  As always with all of my pizzas, naturally leavened with some Ischia or Cameldoli (didn't even check) which Pizza Police hooked me up with about two years ago!

"Tell me what you eat, and I will tell you who you are."
 Brillat-Savarin


 

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