2nd run with the 2Stone. I preheated on a medium flame with the burner forward (most under the deck stone) to a 720 ish deck stone and dome. Dough was the Pete-zza/Lehman Emergency NY, 407 reply, Octoberfest Sam Adams sub'd for the water. I made the dough at 7:30 pm lastnight, figured out I wasn't going to use it by 9 pm and put it in a cold fridge until just before making a pie at 2 pm today. Toppings are EVOO on the dough to protect it from going soggy, Classico pizza sauce on one half, Angelo & Franco whole milk mozz, Bel Giosio mozz, Bel Giosio provolone, Coast English Cheddar, Margherita pepperoni, basil
I didn't time it, but I'd guess about 2 - 2 1/2 minutes bake time. I blasted the burner full and the most dome flame right after launch to get good oven spring. About 10-15 secs of that and I pulled the burner under the deck as far as it would go and lowered the flame to a med-low. I was looking for some bottom browning. It seem to work out. It came out very NY like leathery on the bottom, a little crunch on the bottom of the cornice, and a nice puffed cornice. The dough flavor was outstanding with the beer maltyness.