Looking forward to some more specifics about your recipe and workflow when you are able.
Will do! I'll post recipe, workflow and some pics when the GF pizzas are where I think they should be… and it's very, very close. BTW, I just received the first WFO Super Peel which will save a pizza peel transfer step and pretty much eliminate the charred GF flour that accumulates on the stone from trying to use a regular pizza peel to launch a GF pizza. I've been launching some practice "dummy" GF pizzas onto the rotating stone, for the opening on the Blackstone is somewhat small.
Please keep posting info on you 2Stone journey, for I am extremely interested. I loved your pics in the "Bliss" thread and was salivating over the one with some of the pieces in a box. I was talking with Willard about the same model of 2Stone, just before I decided to test the waters with a Blackstone. For what it is, at that cost, the Blackstone is a great little oven. What it did do, was make me realize that I love cooking pizzas on this type of alternative oven and will definitely want something more substantial and quality-built next year. The Blackstone may be a gift in disguise for Willard, in that others, who maybe never would have wanted to experiment at the price-point of the 2Stone, will decide to upgrade to a quality, longer-lasting oven after using the Blackstone. I know I did. Take care!