Using MPO stone will give you more space inside MPO and allow you to do few more things with MPO like bread and brisket. Plus you will be able to experience making pizza at higher temperatures.
Yeah, but it will also limit my pizza size to less than 13", which is a big deal to me and is probably a big deal to plenty of other prospective MPO owners. I know that's not a big deal to you
, but it might be a big enough deal to other people that you should consider offering a bigger bottom stone (perhaps as an option or upgrade). That is, unless a bigger stone compromises the MPO's ability to do its job. Which, in my experience so far, is not happening. That is, the bigger stone seems to work just fine. I should find out whenever I take out the big stone and put the original stone back in.
Here's a question I think you should consider heavily: Aside from people who wish to make Neapolitan or maybe NY elite style, who needs temperatures over 575 or 600?
I like to think I'm pretty knowledgeable about a lot of different styles of pizza (which does NOT include either Neapolitan or NY elite), but none of the styles I make require temps over 600 (or probably even 550). I'm not sure about cracker yet, especially since old Shakey's ads claim that they bake(d) at 700, but I know you can make a fantastic laminated cracker style pizza at 500 degrees.
I get the feeling (based on your entire body of work on pizzamaking.com) that your preferences lean toward higher-temperature pizza, but I also kinda feel like maybe you are so focused on what you want to make in the MPO that you can't necessarily see that your target market may be more interested in pizzas that don't require such high temperatures, which includes almost every style of pizza. The fact that the MPO can do such high temperatures (700-800?) is probably not it's #1 selling point; rather, it's a bonus to be able to bake at those temperatures. And most people cannot bake at such high temperatures without: 1) spending thousands of dollars for a wood-fired oven; 2) risking burning down the house by screwing with their oven; 3) burning the hell out of every pizza they try to bake in an unmodified grill; 4) ending up with a pizza that's not done on top, even after employing every grill mod possible; 5) more things that I can't think of???
You've been trying to generate interest in the MPO here for at least two years now, and I know it's been frustrating. Although I've always been a fan of your work and how you operate, I was never interested in an MPO until recently; mostly because I'm not interested in making pizzas that are smaller than 13". Now, however, I know what the MPO can do, and I know it can do even more than what I've already done with it. And the biggest revelation so far is that I can make a 14" or 15" NY style pizza that is infinitely better than any NY style pizza I can make in my oven or grill, modded or not. And I hope people will read what I'm saying here and understand that I'm not BSing. (No pun intended, although I think it is a great pun. And it's also true, because I have no intention to buy a Blackstone. I can do everything in the MPO that I think I could do in a Blackstone, without having two grills taking up space on my patio
I'm just worried that my pictures haven't done the MPO any justice. Because I know I'm not a good photographer, I have a really cheap camera, and the lighting in my home is less than ideal. Furthermore, I can barely walk or maintain my balance without holding on to something, and that makes it much harder to get good pictures than when I could walk like everyone else. It also makes it harder for me to make picture-worthy pizzas. But still, I think I've shown some really good-looking pizzas in this thread so far, and I'm surprised that most people seem to be ignoring the thread.
And I'm not the only who thinks the pizzas I've made lately in the MPO are awesome. My first deep dish pizza the other day wasn't up to my standards because some of it was burned (which was my fault, not the MPO's fault). Still, my guest loved it, even though he's from New York (Long Island). Yes, LOVED it. And the one I made a day later was phenomenal. I wish he had been able to try that one.