Author Topic: 2Stone Bliss  (Read 10868 times)

0 Members and 1 Guest are viewing this topic.

Offline Serpentelli

  • Registered User
  • Posts: 1170
  • Age: 48
  • Location: Wilmington, NC
    • Bat Man vs. The Penguin
Re: 2Stone Bliss
« Reply #25 on: September 25, 2013, 08:42:38 PM »
A few from tonight. 20 min heat-up. 60 second pies. Last night dough was "too cold".  Tonight's dough was "too warm". But the 2stone performed like a champ!

John K
I'm not wearing hockey pads!


Offline Everlast

  • Registered User
  • Posts: 182
  • Location: Santa Barbara, CA
Re: 2Stone Bliss
« Reply #26 on: September 27, 2013, 01:54:56 PM »
Oh, I know you've got one...your (gorgeous) pies are the ones that initially made me even take a second look at this oven. Glad I did. Hopefully I can rely on you for some pointers as I get more into it. Thanks for the peel tip!

John K

Thanks! Yeah, let me know if you have any questions. I think I have the 2stone Inferno dialed in pretty well but feel like I'm still learning something new at every bake. What are you using for an oven brush? I've been using this Weber brush (http://www.amazon.com/Weber-6424-21-Inch-T-Brush/dp/B000WEMFSO/?tag=pizzamaking-20), which is OK, but have been looking for something along the lines of a mini wood fired oven brass bristle brush and haven't been able to find anything.

Offline corkd

  • Supporting Member
  • *
  • Posts: 278
  • Location: syracuse, ny
  • I Love Pizza!
Re: 2Stone Bliss
« Reply #27 on: September 29, 2013, 09:08:59 AM »
......but have been looking for something along the lines of a mini wood fired oven brass bristle brush and haven't been able to find anything.
I bought one from this site: http://brickovenbaker.com/brick-oven-and-baking-tools?zenid=33824cd51d62dd6cdeeb281626c06daf
It works well with my 2stone grill setup- I just had to re-  mount the scraper to make it more compact.

Clay
« Last Edit: September 29, 2013, 10:45:40 AM by Pete-zza »

Offline JohnA

  • Registered User
  • Posts: 31
  • Location: Somewhere in one of the Burbs of Chicago
Re: 2Stone Bliss
« Reply #28 on: October 04, 2013, 12:43:25 AM »
You can also get a pretty nice pizza oven/grill brush from Amazon, for only $14.75

http://www.amazon.com/gp/product/B0096SBUIS/?tag=pizzamaking-20

Offline Everlast

  • Registered User
  • Posts: 182
  • Location: Santa Barbara, CA
Re: 2Stone Bliss
« Reply #29 on: October 04, 2013, 01:49:26 PM »
Thanks for the brush recommendations guys. The brush on Amazon, though much more affordable, was what I was hoping to avoid. The gaps between each row of bristles makes it not as effective. Clay, does your brush have the 48" handle? Do you like that length?

Offline corkd

  • Supporting Member
  • *
  • Posts: 278
  • Location: syracuse, ny
  • I Love Pizza!
Re: 2Stone Bliss
« Reply #30 on: October 04, 2013, 04:49:30 PM »
Thanks for the brush recommendations guys. The brush on Amazon, though much more affordable, was what I was hoping to avoid. The gaps between each row of bristles makes it not as effective. Clay, does your brush have the 48" handle? Do you like that length?
Mine has a 36" handle, which works fine for the 2stone. 48" would be better for my WFO. The handle just screws off, & would be easy to replace.

Offline Serpentelli

  • Registered User
  • Posts: 1170
  • Age: 48
  • Location: Wilmington, NC
    • Bat Man vs. The Penguin
Re: 2Stone Bliss
« Reply #31 on: October 12, 2013, 08:12:47 AM »
A few from last night. We defrosted some NY dough and NP dough last night. Still learning to exercise some restraint with the heat of this thing! It's "too easy" to get it to whatever temp you want so I was a bit too enthusiastic with the bottom stone temp for the NY pies!

The step-up in temp for the NP pies was simple. It got there in the time it took to eat the second NY pie!

I especially like the "in-and-out" adjustment rod on the front of this oven. It allows or 1 additional level of control that the BS doesn't. With the rod pushed all the way back the flames can be made to roll over the top of the oven. With the bar pulled all the way forward the exact opposite occurs, which is great for slower, lower heat applications.

John K
I'm not wearing hockey pads!

Offline Jackie Tran

  • Registered User
  • Posts: 7135
  • Location: Albuquerque NM
Re: 2Stone Bliss
« Reply #32 on: October 12, 2013, 09:06:50 AM »
Nice job John.  The pies are looking good.  8)

Offline Serpentelli

  • Registered User
  • Posts: 1170
  • Age: 48
  • Location: Wilmington, NC
    • Bat Man vs. The Penguin
Re: 2Stone Bliss
« Reply #33 on: October 12, 2013, 04:03:27 PM »
Nice job John.  The pies are looking good.  8)

Thanks Chau,

They were lazy man leftover topping pies. Aged mozzarella on all, including the margh. Not the prettiest but we were hungry!
I'm not wearing hockey pads!


Offline Mmmph

  • Lifetime Member
  • *
  • Posts: 992
  • Location: ILM NC
Re: 2Stone Bliss
« Reply #34 on: October 12, 2013, 07:18:35 PM »
You're getting your money's worth there, John.
Nicey!
Sono venuto, ho visto, ho mangiato

Offline Serpentelli

  • Registered User
  • Posts: 1170
  • Age: 48
  • Location: Wilmington, NC
    • Bat Man vs. The Penguin
Re: 2Stone Bliss
« Reply #35 on: October 12, 2013, 09:43:47 PM »
You're getting your money's worth there, John.
Nicey!

'preciate that, Sir!
I'm not wearing hockey pads!

Offline Serpentelli

  • Registered User
  • Posts: 1170
  • Age: 48
  • Location: Wilmington, NC
    • Bat Man vs. The Penguin
Re: 2Stone Bliss
« Reply #36 on: October 19, 2013, 11:24:25 PM »
Just three pizzas tonight:

Defrosted IDY dough. Bottom stone 750. Burner pushed all the way back.

1. Pepperoni (for my daughter)
2. My version of Varasano's Nuci (minced olives + peppadew, fresh garlic, fresh thyme + rosemary, gruyere; finished with arugula + capaccola)
3.  Sausage, Sliced Garlic, and Pepadew

John K
« Last Edit: October 19, 2013, 11:26:14 PM by Serpentelli »
I'm not wearing hockey pads!

Offline Mmmph

  • Lifetime Member
  • *
  • Posts: 992
  • Location: ILM NC
Re: 2Stone Bliss
« Reply #37 on: October 19, 2013, 11:30:53 PM »
Hellzyeah, John.
Beautiful.
Sono venuto, ho visto, ho mangiato

Offline Serpentelli

  • Registered User
  • Posts: 1170
  • Age: 48
  • Location: Wilmington, NC
    • Bat Man vs. The Penguin
Re: 2Stone Bliss
« Reply #38 on: October 20, 2013, 12:27:46 AM »
Hellzyeah, John.
Beautiful.

Thanks,

Remind me to ask you about your pistachio pesto. Was thinking about that one tonite....
I'm not wearing hockey pads!

Offline TXCraig1

  • Registered User
  • Posts: 15076
  • Location: Houston, TX
    • Craig's Neapolitan Garage
Re: 2Stone Bliss
« Reply #39 on: October 20, 2013, 01:48:20 AM »
Great looking pies John.

Why do you write "(for my daughter)" after pepperoni? Is there something childish about liking pepperoni I should know about?  ??? I like pepperoni.  :'(
Pizza is not bread. Craig's Neapolitan Garage

Offline tinroofrusted

  • Supporting Member
  • *
  • Posts: 1372
  • Location: OC, CA
  • Experimenting....
Re: 2Stone Bliss
« Reply #40 on: October 20, 2013, 11:58:50 AM »
Serp, your pizzas are masterful.  Great work!

Offline Serpentelli

  • Registered User
  • Posts: 1170
  • Age: 48
  • Location: Wilmington, NC
    • Bat Man vs. The Penguin
Re: 2Stone Bliss
« Reply #41 on: October 20, 2013, 03:29:53 PM »
Great looking pies John.

Why do you write "(for my daughter)" after pepperoni? Is there something childish about liking pepperoni I should know about?  ??? I like pepperoni.  :'(

OMG, I love pepperoni. Probably my favorite pizza topping, actually. Not sure why I added that "disclaimer", except that she ate the whole pie!! :-D. I was actually getting stressed out last night by the choices I was forced to make (only 3 pies) so that was probably just my way of explaining my choices! Please, pepperoni, if you're listening, i will always love you!!

And Craig, my roni pies just don't have the artful look that yours do...in all honesty. But thanks for the compliments on the pies!

John K

http://m.youtube.com/watch?v=3JWTaaS7LdU&desktop_uri=%2Fwatch%3Fv%3D3JWTaaS7LdU
« Last Edit: October 20, 2013, 03:36:11 PM by Serpentelli »
I'm not wearing hockey pads!


Offline Serpentelli

  • Registered User
  • Posts: 1170
  • Age: 48
  • Location: Wilmington, NC
    • Bat Man vs. The Penguin
Re: 2Stone Bliss
« Reply #42 on: October 20, 2013, 03:32:06 PM »
Serp, your pizzas are masterful.  Great work!

Now hold on there! "Good looking" I will accept. "Masterful" is a ways down the road! :-D :chef:

But many thanks! You gotta try the Nuci. Got to!

John K
I'm not wearing hockey pads!

Offline dineomite

  • Registered User
  • Posts: 180
  • Location: Cleveland, OH
Re: 2Stone Bliss
« Reply #43 on: October 20, 2013, 03:34:23 PM »
Serpentelli,

   How open or closed do you have the venturi? I got mine a few weeks ago, but have been in a constant state of "out-of-town" since it arrived and haven't got to mess with it but once. Things appear to be coming along quite nicely for you so far.


Offline Serpentelli

  • Registered User
  • Posts: 1170
  • Age: 48
  • Location: Wilmington, NC
    • Bat Man vs. The Penguin
Re: 2Stone Bliss
« Reply #44 on: October 21, 2013, 12:39:51 PM »
Serpentelli,

   How open or closed do you have the venturi? I got mine a few weeks ago, but have been in a constant state of "out-of-town" since it arrived and haven't got to mess with it but once. Things appear to be coming along quite nicely for you so far.

The venturi adjustment is key! At first I was very disappointed --- the flame was continually "blowing itself out" when I turned it up full blast! Then I adjusted the venturi to "full open", then closed it off a little until the point where, at full blast, there appears to be a 2-3mm space of "no flame" before the blue of the flame appears over each of the orifices on the burner. The red dial is "full open".

Does this explain it? Let me know if not and I can shoot a video or picture.

Thanks for the compliment. I am working towards figuring out the optimal floor launch temp so that I don't
1. Burn the bottom
2. Have the floor "too cool" ---> requiring longer bake times ---> resulting in dried out tops/sauce.

Its a GREAT machine, isn't it?

John K
I'm not wearing hockey pads!

Offline Serpentelli

  • Registered User
  • Posts: 1170
  • Age: 48
  • Location: Wilmington, NC
    • Bat Man vs. The Penguin
Re: 2Stone Bliss
« Reply #45 on: October 27, 2013, 11:34:09 PM »
Three pies tonight:

Margherita
Pepperoni + Jalapeņo
Salami

60%HR Caputo
3% Salt
2.6% Camaldoli
56 degrees x 100 hours (TxCraig model)
700ish stone via 50% flame x 20 min then 100% flame post-launch
90 - 110 secs

John K
I'm not wearing hockey pads!

Offline thezaman

  • Lifetime Member
  • *
  • Posts: 2013
  • Age: 61
  • Location: ohio
  • I Love Pizza!
    • lorenzos pizza
Re: 2Stone Bliss
« Reply #46 on: October 29, 2013, 01:59:31 PM »
john, those are beautiful pies. 100 hours at 56 degrees how different is the taste and texture from a shorter fermentation period? is the 100 hours in ball form?
 

Offline dineomite

  • Registered User
  • Posts: 180
  • Location: Cleveland, OH
Re: 2Stone Bliss
« Reply #47 on: October 29, 2013, 05:56:45 PM »
Those pies are money, John. :o

Offline Serpentelli

  • Registered User
  • Posts: 1170
  • Age: 48
  • Location: Wilmington, NC
    • Bat Man vs. The Penguin
Re: 2Stone Bliss
« Reply #48 on: October 29, 2013, 10:45:06 PM »
john, those are beautiful pies. 100 hours at 56 degrees how different is the taste and texture from a shorter fermentation period? is the 100 hours in ball form?

Larry,

Since both the percentage of starter as well as the fermentation time were longer than my usual % and time, I cannot be sure why the dough had the characteristics that it did. However, the taste was distinctly "sourdough" as opposed to my 24 hour IDY dough. It is the pleasant tang that is hard to describe. The texture was very light and the cornicione had a very nice "crispiness" to its exterior.

I have been trying to dial in the bottom stone temp on the 2stone and I think that I need to be at 750-775 next bake, as opposed to 725. That would allow a shorter bake, and I think that would result in an even better result!

Thanks for the compliments!

John K

Those pies are money, John. :o

Thanks dineomite! Three of us ate all three pies!
I'm not wearing hockey pads!

Offline norma427

  • Lifetime Member
  • Global Moderator
  • *
  • Posts: 23683
  • Location: Lancaster County, Pa.
    • learningknowledgetomakepizza
Re: 2Stone Bliss
« Reply #49 on: October 30, 2013, 08:31:27 AM »
John,

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

Norma
Always working and looking for new information!


 

pizzapan