I'm a bit ashamed to post these pix, but it's the first run on the 2Stone and it was so good, I hadda.
The dough was a frozen ball of Emergency NY, modified with Sam Octoberfest beer, fermented an hour and a half, frozen, thawed, re-balled, allowed to rise a few hours again. Topping was: EVOO brushed to protect the skin, half sauced, a mix of Buf and Bel Guiso mozz, provolone, smoked gouda, the best pepperoni I can find, olives on the sauce half.
The 2Stone was preheated WFO (wide-f__-open) for 15 mins. The deck read 850F ish. Launch was smooth, 60 secs looked like one of Craig's masterpieces, when upon I tried to retrieve it with the Blackstone's aluminum peel.
...it didn't fit thru the openning. About 8-10 secs of fumbling for the wood peel and I got it out.
Still the pie was really good. Great, even. My wife raved about it. Fantastic oven spring. Tender, but not Wonder Bread tender. My wife said "not wimpy like a Neapolitan..."
Anyway...here's the burnt results. It really didn't have much burnt flavor as the looks of the cornice would have you believe.