i need a good 2stone oven dough recipe

[rodeo]

i just got my 2stone oven last week and i been trying to work out a dough recipe.  i have just been using  4 cups ap flour,  tablespoon of salt, 2 teaspoons yeast mixed with 1 and 1/2 cups warm water. mixed in a food processor.  the final crust seems to come out a little chewy.  i thought it might be a little airier.  if anyone knows a little bit more than i do please help me.   i am getting 00 flour this week to try.   thanks rodeo

[sourdough girl]

rodeo,

I have a 2stone as well (LOVE IT!) and I have not tried any 00 yet, but I have used (this) recipe of member JerryMac's with great success.
Please note that when I use it with the high-heat 2stone, I omit the honey so that the crust doesn't char on the bottom.  It's a great recipe for a same-day crust and is given in volume measurements which is what you quoted in your post.  Since there are many ways to measure flour volumetrically, it might help you to know that Jerry scoops the flour up and then shakes the cup to level it off.  His instructions for when there's enough flour in the dough work well for me.  It's a high hydration dough, which can be "interesting" to work with, but the results are well worth the effort! 

I'm soon going to be trying member Essen1's recipe that uses 00 mixed with Stone-Buhr bread flour and will report on that when I do.

~sd

[JimR]

I don't want to hijack the thread, but could I get some 2stone comments from both of you?

I'm really wanting to pull the trigger and get one on order. We just did a big back yard makeover, and there's a nice home waiting for one on my deck. I had a large masonry pizza oven on the site plan for a while last Fall, but decided against it, due to size and warm up time, and because of what I read then about 2stone.

[sourdough girl]

I don't want to hijack the thread, but could I get some 2stone comments from both of you?

I'm really wanting to pull the trigger and get one on order. We just did a big back yard makeover, and there's a nice home waiting for one on my deck. I had a large masonry pizza oven on the site plan for a while last Fall, but decided against it, due to size and warm up time, and because of what I read then about 2stone.

So as not to hijack the thread, I will PM you... but I will say publicly that unless you have your heart set on the flavor of wood-fired pizza, you will not be disappointed with your purchase of a 2stone!

~sd

[mmarston]

I don't want to hijack the thread, but could I get some 2stone comments from both of you?

I'm really wanting to pull the trigger and get one on order. We just did a big back yard makeover, and there's a nice home waiting for one on my deck. I had a large masonry pizza oven on the site plan for a while last Fall, but decided against it, due to size and warm up time, and because of what I read then about 2stone.

I've had my 2Stone for almost 2 years now and use it pretty much every week.
In the winter I move it into the garage! It's the only way to go short of a real wood fired oven if you want a high temperature bake.

rodeo,

I generally use 00 flour at 63% hydration. I've also had good results with a 60/40 mix of King Arthur Sir Lancelot (KASL) and Caputo 00. Usually a 1-2 day cold rise.

I highly recommend the use of a scale for measuring ingredients. Many of the recipes on the forum are only given in weight amounts.

Here's a link to a discussion on scales.  http://www.pizzamaking.com/forum/index.php/topic,8077.0.html

Michael