Author Topic: 2Stone Bliss  (Read 9165 times)

0 Members and 1 Guest are viewing this topic.

Offline Coon88

  • Registered User
  • Posts: 43
  • Location: Pennsytucky
  • I Love Pizza!
Re: 2Stone Bliss
« Reply #60 on: December 02, 2013, 09:13:58 PM »
What a nice pizza oven, your pies look great.  :drool:


Offline Serpentelli

  • Supporting Member
  • *
  • Posts: 1170
  • Age: 48
  • Location: Wilmington, NC
    • Bat Man vs. The Penguin
Re: 2Stone Bliss
« Reply #61 on: December 03, 2013, 09:11:39 AM »
Thanks, Coon88!!

I'm not wearing hockey pads!

Offline dineomite

  • Registered User
  • Posts: 161
  • Location: Cleveland, OH
Re: 2Stone Bliss
« Reply #62 on: December 13, 2013, 07:10:40 PM »
The 2 Stone truly is blissful this time of year. 0-850 in 30 minutes. Sure does beat tending to a fire in the middle of a Cleveland winter.

Offline mkevenson

  • Lifetime Member
  • *
  • Posts: 2548
  • Age: 63
  • Location: Santa Rosa, Ca
  • Roos! Protector of Fowl
Re: 2Stone Bliss
« Reply #63 on: December 13, 2013, 07:49:00 PM »
How'd ya get them holes in the bottom?
"Gettin' better all the time" Beatles

Offline dineomite

  • Registered User
  • Posts: 161
  • Location: Cleveland, OH
Re: 2Stone Bliss
« Reply #64 on: December 14, 2013, 07:40:41 AM »
 ??? IDK, it just does it. I happen to like it that way.  ???

Offline Serpentelli

  • Supporting Member
  • *
  • Posts: 1170
  • Age: 48
  • Location: Wilmington, NC
    • Bat Man vs. The Penguin
Re: 2Stone Bliss
« Reply #65 on: December 14, 2013, 05:50:48 PM »
Those are some beautiful pies there, sir! Stay warm and mangia on, as they say.  ;)

John K
I'm not wearing hockey pads!

Offline dineomite

  • Registered User
  • Posts: 161
  • Location: Cleveland, OH
Re: 2Stone Bliss
« Reply #66 on: December 27, 2013, 10:25:38 PM »
After Christmas pies. Back to having fun.

Offline Serpentelli

  • Supporting Member
  • *
  • Posts: 1170
  • Age: 48
  • Location: Wilmington, NC
    • Bat Man vs. The Penguin
Re: 2Stone Bliss
« Reply #67 on: January 17, 2014, 01:09:48 PM »
Few pies last night. Made with 2 hour IDY dough using TxCraig's commercial yeast table.  (Which worked perfectly). Slap and fold times 2 then balled for remainder of fermentation.

Baked around 800.

John K
I'm not wearing hockey pads!

Offline mkevenson

  • Lifetime Member
  • *
  • Posts: 2548
  • Age: 63
  • Location: Santa Rosa, Ca
  • Roos! Protector of Fowl
Re: 2Stone Bliss
« Reply #68 on: January 17, 2014, 01:38:08 PM »
MMM MMM good!!!!!!
"Gettin' better all the time" Beatles

Offline Mmmph

  • Lifetime Member
  • *
  • Posts: 875
  • Location: ILM NC
Re: 2Stone Bliss
« Reply #69 on: January 17, 2014, 01:39:39 PM »
Rockin' it there, John!
Sono venuto, ho visto, ho mangiato


Offline Serpentelli

  • Supporting Member
  • *
  • Posts: 1170
  • Age: 48
  • Location: Wilmington, NC
    • Bat Man vs. The Penguin
Re: 2Stone Bliss
« Reply #70 on: January 17, 2014, 03:15:33 PM »
Thanks fellas!
I'm not wearing hockey pads!

Offline thezaman

  • Lifetime Member
  • *
  • Posts: 1928
  • Age: 61
  • Location: ohio
  • I Love Pizza!
    • lorenzos pizza
Re: 2Stone Bliss
« Reply #71 on: January 17, 2014, 03:17:25 PM »
 no way is that two hour dough. how was the taste? was it overly yeasty?. they look realy good!!!

Offline Serpentelli

  • Supporting Member
  • *
  • Posts: 1170
  • Age: 48
  • Location: Wilmington, NC
    • Bat Man vs. The Penguin
Re: 2Stone Bliss
« Reply #72 on: January 17, 2014, 03:24:02 PM »
Larry,

I swear that it is exactly that. As simple as looking at Craig's chart. I can't imagine the guesswork that people have struggled with when trying to make a "2 hour emergency dough" in the past... long live TxCraig!!

The taste was neutral. Not yeasty. Not vey flavorful, but I was not expecting it to be. It was incredibly supple and I could have stretched the 275 gram balls into 18 inch pies if had wanted to. 

John K
I'm not wearing hockey pads!

Offline Everlast

  • Registered User
  • Posts: 176
  • Location: Santa Barbara, CA
Re: 2Stone Bliss
« Reply #73 on: January 17, 2014, 04:30:39 PM »
Love that char on the sausage (or beef?). Here's one I did recently. I just made the jump to using uncooked sausage on my pizzas in the 2stone Inferno and I won't go back. I was par baking the sausage before and cooking it raw on the pizza is a huge improvement.

Offline mkevenson

  • Lifetime Member
  • *
  • Posts: 2548
  • Age: 63
  • Location: Santa Rosa, Ca
  • Roos! Protector of Fowl
Re: 2Stone Bliss
« Reply #74 on: January 17, 2014, 04:42:27 PM »
Everlast, very nice pie!

Mark
"Gettin' better all the time" Beatles

Offline Serpentelli

  • Supporting Member
  • *
  • Posts: 1170
  • Age: 48
  • Location: Wilmington, NC
    • Bat Man vs. The Penguin
Re: 2Stone Bliss
« Reply #75 on: January 18, 2014, 11:25:17 PM »
Love that char on the sausage (or beef?). Here's one I did recently. I just made the jump to using uncooked sausage on my pizzas in the 2stone Inferno and I won't go back. I was par baking the sausage before and cooking it raw on the pizza is a huge improvement.

That's a great looking pie, I agree!

John K
I'm not wearing hockey pads!

Offline thezaman

  • Lifetime Member
  • *
  • Posts: 1928
  • Age: 61
  • Location: ohio
  • I Love Pizza!
    • lorenzos pizza
Re: 2Stone Bliss
« Reply #76 on: January 20, 2014, 09:32:07 AM »
 John, I'm not being lazy i just can't find Craig's table . can you point me in the right direction?

Offline mitchjg

  • Supporting Member
  • *
  • Posts: 965
  • Location: Oakland, CA
Re: 2Stone Bliss
« Reply #77 on: January 20, 2014, 09:43:42 AM »
John, I'm not being lazy i just can't find Craig's table . can you point me in the right direction?

Craig has made 2 tables (thanks again, Craig!).  Here is the one for sourdough:

http://www.pizzamaking.com/forum/index.php/topic,22649.msg231841.html#msg231841

And, here is the one for yeast:

http://www.pizzamaking.com/forum/index.php/topic,26831.msg285982.html#msg285982

- Mitch

Offline thezaman

  • Lifetime Member
  • *
  • Posts: 1928
  • Age: 61
  • Location: ohio
  • I Love Pizza!
    • lorenzos pizza
Re: 2Stone Bliss
« Reply #78 on: January 20, 2014, 10:51:53 AM »
 thanks Mitch !

Offline Serpentelli

  • Supporting Member
  • *
  • Posts: 1170
  • Age: 48
  • Location: Wilmington, NC
    • Bat Man vs. The Penguin
Re: 2Stone Bliss
« Reply #79 on: January 20, 2014, 08:41:26 PM »
Larry,

If you are using the commercial yeast table make sure you have the updated version (even though I had great results with the 1st one). I'll try to locate it when I'm home. We're away now. If you haven't used it yet, I think you will love it. Maybe I'm over-emphasizing it, but I think this table (and the one for sourdough) is such an important tool for bakers. Being such a novice, maybe I'm missing something obvious, but I just can't see how you could arrive at the numbers for a 2 hour dough any other way. And for a guy like me, believe me that is a USEFUL tool!!!

Have fun.

John K
I'm not wearing hockey pads!