Very nice looking indeed. You can definitely get the right crust and char with it, that's for sure. That's the one thing we just can't get in our oven on the pizza stone. I've been thinking about a long-term project, buidling an outdoor pizza oven, but geez this would be much easier!
Fillippelli the Cook,
I've never had pizza from a home wood-fired oven... I imagine there's a difference cooking with wood vs propane... but the best thing about the 2stone is the HIGH HEAT! You can't get that with a standard kitchen oven! I HEARTILY RECOMMEND the 2stone oven!
It was DH's birthday yesterday... and he requested PIZZA for his birthday dinner for the first time! He, too, is sold on the 2stone and the pizzas I can produce with it! The biggest difference is the wonderful spots of char and that crispy veneer that hides a soft, delighfully chewy interior! He now eats every last crumb of each slice... with chain pizza, the crusts sit on the plate.
Yes, you could build a pizza oven... for lots of $$ and time... but you can set up the 2stone in an afternoon and have pizza that night! And, the price is right, too!