Author Topic: 2Stone Bliss  (Read 13246 times)

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Offline thezaman

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Re: 2Stone Bliss
« Reply #50 on: October 30, 2013, 10:05:27 AM »
 thanks for the reply john. i'm going to try a cooling rack over a bowl today to see if i get your cheese cut.


Offline Serpentelli

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Re: 2Stone Bliss
« Reply #51 on: October 30, 2013, 12:32:18 PM »
John,

Your pies look amazing baked in your 2Stone.  Great job!

Norma

Thanks Norma, it sure is easy to use! And fun!

John K
thanks for the reply john. i'm going to try a cooling rack over a bowl today to see if i get your cheese cut.

Larry, you are welcome. Check out the cheese cutting thread and see the potato grater that tinroof got. It looks cheap and may give an even better result. I would like to see the results of the wire rack with a "good" fresh mozz however. My mozz was a blob of dry rubber!

John K
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Offline bbqchuck

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Re: 2Stone Bliss
« Reply #52 on: November 05, 2013, 11:39:54 PM »
John,
I'm in possession of a 2Stone now and will give  an NP dough another try. What is Camaldoli?
« Last Edit: November 05, 2013, 11:43:35 PM by bbqchuck »

Offline TXCraig1

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Re: 2Stone Bliss
« Reply #53 on: November 06, 2013, 08:43:16 AM »
What is Camaldoli?

It's one of two fairly common Italian sourdough yeast cultures. They are available at sourdo.com or at Amazon.com and probably other places as well.
"We make great pizza, with sourdough when we can, commercial yeast when we must, but always great pizza."
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Offline Serpentelli

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Re: 2Stone Bliss
« Reply #54 on: November 06, 2013, 11:22:24 AM »
John,
I'm in possession of a 2Stone now and will give  an NP dough another try. What is Camaldoli?

When you order from sourdo.com you get two cultures: Ischia and Camaldoli. I screwed the pooch on the Ischia and had to throw it away. I'm satisfied with the Camaldoli, so I just keep using it. But I'm going to move over to mmmph's Fear starter soon.

John K
I'm not wearing hockey pads!

Offline ringkingpin

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Re: 2Stone Bliss
« Reply #55 on: November 06, 2013, 01:00:21 PM »
john, I'd be happy to dry out some iscia and send it your way. Anything for another 2stoner :)
"Tell me what you eat, and I will tell you who you are."
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Offline bbqchuck

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Re: 2Stone Bliss
« Reply #56 on: November 06, 2013, 04:12:07 PM »
When you order from sourdo.com you get two cultures: Ischia and Camaldoli. I screwed the pooch on the Ischia and had to throw it away. I'm satisfied with the Camaldoli, so I just keep using it. But I'm going to move over to mmmph's Fear starter soon.

John K

Oh, duh, I guess I have them both in my fridge, still in their envelopes.  ;D 

Offline ringkingpin

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Re: 2Stone Bliss
« Reply #57 on: November 06, 2013, 08:03:02 PM »
Hey if any of you feel like sharing some of mmmmphs, I'd love to try it.  I'd be happy to send you some of mine.
"Tell me what you eat, and I will tell you who you are."
 Brillat-Savarin

Offline Serpentelli

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Re: 2Stone Bliss
« Reply #58 on: November 06, 2013, 09:19:47 PM »
Hey if any of you feel like sharing some of mmmmphs, I'd love to try it.  I'd be happy to send you some of mine.

Thanks for the offer of the Camaldoli. mmmph is very generous with Fear.  I'm sure if you PM him he will get you some!

John K
I'm not wearing hockey pads!


Offline Mmmph

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Re: 2Stone Bliss
« Reply #59 on: November 07, 2013, 09:15:26 AM »
Thanks for the offer of the Camaldoli. mmmph is very generous with Fear.  I'm sure if you PM him he will get you some!

John K

I have more drying (almost done) as I write this.
Sono venuto, ho visto, ho mangiato

Offline Coon88

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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

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Re: 2Stone Bliss
« Reply #61 on: December 03, 2013, 09:11:39 AM »
Thanks, Coon88!!

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Offline dineomite

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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

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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

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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

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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

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Re: 2Stone Bliss
« Reply #66 on: December 27, 2013, 10:25:38 PM »
After Christmas pies. Back to having fun.


Offline Serpentelli

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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

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Re: 2Stone Bliss
« Reply #68 on: January 17, 2014, 01:38:08 PM »
MMM MMM good!!!!!!
"Gettin' better all the time" Beatles

Offline Mmmph

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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

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Re: 2Stone Bliss
« Reply #70 on: January 17, 2014, 03:15:33 PM »
Thanks fellas!
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Offline thezaman

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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

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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

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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

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Re: 2Stone Bliss
« Reply #74 on: January 17, 2014, 04:42:27 PM »
Everlast, very nice pie!

Mark
"Gettin' better all the time" Beatles