So I finally got a 2stone Pizza Oven (15 in) and even though I have to leave on business tomorrow I had to do a test bake. This was KAAP at 63% hydration w/ a 48 hour cold proof. 6 oz of dough made about a 10" pie. My shaping techniques was a little rusty, andI may have overcooked it a touch, but it was still great. Looking forward to more baking adventures w/ my 2stone.