Pizza Making Forum

Pizza Making => Neapolitan Style => Topic started by: ringkingpin on May 19, 2011, 11:37:59 AM

Title: 2Stone pizza pics
Post by: ringkingpin on May 19, 2011, 11:37:59 AM
 I've been on here for a while and have gleamed a lot of great information but I'm pretty sure that I've never posted any pics.  Here are some of the pizzas that I've made over the past 8 months since I've had my 2Stone.
All of these were made using either a Ischia or Cameldoli sour dough starter (thanks Pizza Polizzi!).  Lucky for me, I'm a creative Amourican so I'm not bound to the constraints of true VPN :p as you can see from the pics.

Title: Re: 2Stone pizza pics
Post by: ringkingpin on May 19, 2011, 11:42:34 AM
and a couple more
Title: Re: 2Stone pizza pics
Post by: parallei on May 19, 2011, 01:14:07 PM
Nice work ;D

I'm still waiting for the weather to improve a bit before getting into with my 2Stone again.  Though I did get in a few pies a a couple of weeks ago.

What unit do you have and what temp are you liking?  I've got the 2Stone pro and I think I'm settling in on about 2 min pies at 725ish, but mine still need work.

Best
Title: Re: 2Stone pizza pics
Post by: ringkingpin on May 19, 2011, 02:24:09 PM
Thanks Par!

I have the inferno which is run off propane.  To give you an idea of how many pizzas I've made, I'm getting ready to finish my 3rd 50lb bag of 00 flour so while I'm not a pizza factory, I have persevered through the winter and cranked a bunch out.
When I first got the 2stone, I was so excited to be able to get to high temps and went way overboard, trying to cook near the 1000 degree (bottom stone) mark.  I soon found out this was TOO hot.  I also found out that I was heating up the oven too quickly, basically running it wide open until I got it to temp and then turn it way down.  Now I simply start it up slowly and allow it heat up over 30-45 minute period.  My gut tells me I consume less gas this way too.  Heating it up slowly, allows the stone to heat up evenly, not just on the surface.
So I heat it up slowly and like to cook around the 750 degree mark.  I usually have the burner pushed around 3/4 of the way to the back.  

How are you making your pizzas?  What kind of leavining are you using?  I played with different doughs and leavening and made a lot of experiments using the dough calculator found on this site.  In the end, I've come up with my own recipe that works for me and it's done by volume and feel.  This is the gist of it

I use a Bosch universal plus mixer


Title: Re: 2Stone pizza pics
Post by: ringkingpin on May 19, 2011, 02:30:06 PM
I had to continue this on a second post because when I fill up the dialogue box, it bounces up and down and gets shakey, it doesn't simply cascade down, does anyone esle get this?

Anyhew, by volume, I get my starter which is kept at a slightly thicker than pancake consistency and pour two cups in my mixer.  Then I get two cups of water and two tablespoons of kosher salt, all in the mixer.  I then add 8 cups of 00 flour, mix for two minutes and then let it rest for 15-30 minutes, just depends what else I'm doing.  After the resting period, I mix it up for 15 minutes, pull out the dough, put it in a bowl with plastic on top and allow the dough to rise by about 50%.  I then punch it down and ball it up, 275-300 grams, in to individual rubbermaid containers.  If I'm going to use the dough that day, I just let it sit out at room temp for second proof.  Most of the time, I just put them in the fridge and then take them out six hours in advance to warm up to avoid gumline and to finish the second proof.  I've also found that it freezes very well like this. 
Title: Re: 2Stone pizza pics
Post by: Phar Lap on May 19, 2011, 03:23:14 PM
ringkingpin,

The pies look great! 

I have had the 2Stone Pizza Pro for 2 months now and had the exact same experience of initially trying to cook at way too hot of a temperature, before settling at 750 as the ideal "floor" cooking temp.  I also use the burner about a 3/4 of the way back, and I have found the trick is to measure the temp of the base stone at the point directly beneath the burner flame to determine the cooking temperature, because as the stone rotates, the temperature varies in relation to where the burner flame is hitting the stone.  When I started using the 2Stone, I measured the bottom stone temp at the oven opening--(the farthest point from the burner flame), and so I failed to calculate how hot the hottest part of the base cooking surface really was.  Now that I have that figured out, my results have improved dramatically...I will also be posting pictures soon.       
Title: Re: 2Stone pizza pics
Post by: ringkingpin on May 19, 2011, 03:38:29 PM
Thanks Phar, that's interesting about hitting the temp gun right above the burner, I don't think that I've seen big variances of the temp, I'll check it out next time (tomorrow?) I fire it up.

Here is an interesting pizza that I'm in the process of developing and I think it's a PizzaMaking.com first!  I posted it in the Dessert section but since I'm playing show and tell, I'll post it here too.  These pics are of the second one I've made, a Sabayon Pizza!
The Pizza is a great vehicle for this classic Italian / French dessert.  For this one, I had sauteed some mango and banana, added a touch of salt, and some saffron for complexity and it lends itself well to the Sauterne wine I was using.  This was left over from my first Sabayon Pizza so I got some fresh strawberries and tossed them in to be different.  
The sabayon had a little bit of saffron in it as well and we drank the remainder of the 1/2 bottle of the sauterne and it was perfect.  I added a little bit of 75 year old balsamic on top for acidity and flavor.
I can't emphasize enough how tasty this is as a dessert pizza!  It's also pretty easy to make, especially once you get the hang of it, you can make it in your sleep.  If you have made a bernaise type sauce this is similar but much more stable (due to the sugar).  
BTW, the sabayon gets put on top after the pizza is 98% done, then it's simply browned back in the 2stone.

Title: Re: 2Stone pizza pics
Post by: jonesyb on May 19, 2011, 03:56:59 PM
Thanks for posting. Your pizzas look great. Care to explain some of your topping combinations?
Title: Re: 2Stone pizza pics
Post by: parallei on May 19, 2011, 04:12:46 PM
ringkingpin,

I've been using the "Tartine Method" lately.  About 8% Ischia starter, 64 -  70% HR, 50/50 OO/KASL, 2% Salt.   See the "Pizza from the "Tartine Bread" book" thread:

http://www.pizzamaking.com/forum/index.php/topic,12122.msg116393.html#msg116393 (http://www.pizzamaking.com/forum/index.php/topic,12122.msg116393.html#msg116393)  my 2Stone pies are at  Reply #81 and a few below.  The whole thread is worth a read.
 
Paul
Title: Re: 2Stone pizza pics
Post by: TXCraig1 on May 19, 2011, 05:17:13 PM
Those pies look great! I love the margherita - it is nothing short of stunning. What all is on the pie with the morrels? I want to try that one!

One nit, Brillat-Savarin's quote is "Tell me what you eat, and I will tell you what you are"

CL
Title: Re: 2Stone pizza pics
Post by: ringkingpin on May 20, 2011, 10:15:47 AM
Thanks for posting. Your pizzas look great. Care to explain some of your topping combinations?
Thanks Jonesy!

1) Arugula with pesto and I can't tell what else was on that one, hidden by the greens! :)

2) Classic Marg

3) Pesto, Onion, Prosciutto, Garlic, Potatoe, Parm, Pine Nuts

4) Red Sauce, Artichoke Hearts, Shrooms, Homemade Lamb Sausage

5) Spuds, Artichoke "Pesto", Green Onion, White Onion, Walnut, Parm
Title: Re: 2Stone pizza pics
Post by: ringkingpin on May 20, 2011, 10:17:54 AM
6) 30% Whole Wheat, Cepes, King Mushrooms, Crimini, Walnuts, Artichoke "Pesto", Parm, Truffle Oil

7) 30% Whole Wheat, Marg with Yellow Toms

8) Same as #5

9) Pesto, Tomatoe, Red Onion, Shrimp, Pine Nuts, Basil

10) Morels, Spuds, Onion

11) Same as #10
Title: Re: 2Stone pizza pics
Post by: ringkingpin on May 20, 2011, 10:24:39 AM
Those pies look great! I love the margherita - it is nothing short of stunning. What all is on the pie with the morrels? I want to try that one!

One nit, Brillat-Savarin's quote is "Tell me what you eat, and I will tell you what you are"

CL

Thanks Craig!  The morels were served with spuds, garlic and onion.  I love the morels but didn't have a lot of time this year to find many, oh well, next year...

As far as the quote, je suis desole mais tu t'es trompe, le citation est: Dis-moi ce que tu manges, je te dirai ce que tu es.Physiologie du goût (1825), Aphorisme IV
Citations de Anthelme Brillat-Savarin


Source : Dis-moi - citation

Title: Re: 2Stone pizza pics
Post by: ringkingpin on May 20, 2011, 10:28:29 AM
Somewhat trivial but the correct translation is: Tell me what you eat and I will (shall) tell you what you are.  If the que, was a qui, then it would be WHO. 
I have an old copy of the book in French that I bought from a bookinist years ago and have read a couple times.  If you get the gold standard translation of the book, done by MK Fisher, you'll find that she translates it the same way I do. 

http://www.amazon.com/M-F-K-Fishers-Translation-Brillat-Savarins-Physiology/dp/product-description/0156717700/?tag=pizzamaking-20 (http://www.amazon.com/M-F-K-Fishers-Translation-Brillat-Savarins-Physiology/dp/product-description/0156717700/?tag=pizzamaking-20)


Cheers!
Title: Re: 2Stone pizza pics
Post by: parallei on May 20, 2011, 11:05:18 AM
Well guys, who, or whatever I is, is getting larger........
Title: Re: 2Stone pizza pics
Post by: ringkingpin on May 20, 2011, 12:18:55 PM
Well guys, who, or whatever I is, is getting larger........

LoL, I hear ya, trying to shed 10lbs right now.  More veggie pizzas!
Title: Re: 2Stone pizza pics
Post by: TXCraig1 on May 20, 2011, 04:33:36 PM
LoL, I hear ya, trying to shed 10lbs right now.  More veggie pizzas!

Too many pies like the ones you posted, and I end up looking like Bibendum there.

CL
Title: Re: 2Stone pizza pics
Post by: TXCraig1 on May 20, 2011, 04:38:40 PM
Somewhat trivial but the correct translation is: Tell me what you eat and I will (shall) tell you what you are.  If the que, was a qui, then it would be WHO. 
I have an old copy of the book in French that I bought from a bookinist years ago and have read a couple times.  If you get the gold standard translation of the book, done by MK Fisher, you'll find that she translates it the same way I do. 

http://www.amazon.com/M-F-K-Fishers-Translation-Brillat-Savarins-Physiology/dp/product-description/0156717700/?tag=pizzamaking-20 (http://www.amazon.com/M-F-K-Fishers-Translation-Brillat-Savarins-Physiology/dp/product-description/0156717700/?tag=pizzamaking-20)


Cheers!

I think I got my translation from Chairman Kaga on the original Iron Chef show.  :-D

CL
Title: Re: 2Stone pizza pics
Post by: jonesyb on May 20, 2011, 05:16:27 PM
ringkingpin,

Thank you for posting those. I'd forgotten I'd asked that, and coincidentally I came on here tonight to get some inspiration for toppings for 10 people coming to mine tomorrow night for the last ever pizza night at my house before I move out.
Title: Re: 2Stone pizza pics
Post by: PizzaPolice on May 21, 2011, 11:03:33 AM
Dude.  You need to reopen Greco's Pizza. 
Title: Re: 2Stone pizza pics
Post by: parallei on June 06, 2011, 11:07:09 PM
This evening's pies.  Not true NP I'm afraid.  100% Cheapo AP, 8% Starter, 63% HR, 2% Salt.   Topped with some 6-1, CA Gold Whole Milk Mozz (I like this stuff) and Margherita Pepperoni.  First time I've tried the Margherita Pepperoni (stick), I liked it.
Title: Re: 2Stone pizza pics
Post by: dellavecchia on June 07, 2011, 06:58:59 AM
I love this type of pie - in between the NP and NY lines. The char looks beautiful. It is hard for me to achieve this in the WFO, and even harder in the home oven.

John
Title: Re: 2Stone pizza pics
Post by: TXCraig1 on June 07, 2011, 10:20:59 AM
Very nice Paul. The colors really pop. I love the perfect little char on the pepperoni.

CL
Title: Re: 2Stone pizza pics
Post by: parallei on June 07, 2011, 10:39:00 AM
Thanks Guys.

I tried the 2Stone @ 650ish this time with the AP.  I'm not usually a fan of pepperoni, but when I tasted the Margherita brand cold it tasted like real food, unlike many others I've bought at the supermarket and then chucked.  I'll use it again and would recommend you try it if you haven't already.

Paul 
Title: Re: 2Stone pizza pics
Post by: Jackie Tran on June 07, 2011, 10:59:01 AM
Paul.  Looking good to me as well.   Nice work.  These were made with AP flour?  KAAP?  Do you put oil or sugar in your dough? 
Title: Re: 2Stone pizza pics
Post by: parallei on June 07, 2011, 11:33:08 AM
Thanks Chau. 

Kroger's house brand - Enriched Flour, Unbleached All Purpose.  It is normally like 1/2 the cost of KAAP and contains malted barley flour like KAAP.  I think it has a bit less protein. I prefer the KAAP, but this was on supper sale so I bought a few 5 lb bags.

No sugar and no oil when I use the 2Stone.
Title: Re: 2Stone pizza pics
Post by: ringkingpin on June 08, 2011, 12:37:14 PM
looking really good PAR!
Title: Re: 2Stone pizza pics
Post by: Bistro on June 15, 2011, 08:06:23 PM
The pies look really great. I just have to tell you guys about my new gadget...2stone has a new control knob cha ching it really helps out with the temp control. I really like it you all should check it out. This oven makes the best pies ever imho. Just look at the pics above that confirms the look, if we could just have tasteavision we would be all hooked.
Title: Re: 2Stone pizza pics
Post by: parallei on June 15, 2011, 10:32:13 PM
Tonight's 2Stoners.  Still liking the Margarita brand pepperoni....
Title: Re: 2Stone pizza pics
Post by: TXCraig1 on June 16, 2011, 10:36:25 AM
Very nice Paul. Bake time 3ish minutes?

CL
Title: Re: 2Stone pizza pics
Post by: parallei on June 16, 2011, 01:53:49 PM
Craig,

Yep.  2.5 - 3.0 min.  70 % HR at a 625 ish.  Not hot enough.  My goal this summer is to dial in the 2Stone temps.
Title: Re: 2Stone pizza pics
Post by: parallei on June 21, 2011, 12:27:36 PM
This week's attempt at the 2Stone with 00.  Basically Craig's method and recipe for the long 62 deg ferment, except 100% San Felice Flour and it only did the bulk ferment for 24 hours.  By the looks of the dough, this wasn't quite long enough, though the dough did handle very well.  Temp was about 750 on the bottom stone and they went about 2 min.  They were a bit tough.

Pepperoni from Salumeria Biellese in NY City.  I like the Margherita Pepperoni Sticks better.   
Title: Re: 2Stone pizza pics
Post by: TXCraig1 on June 21, 2011, 01:11:22 PM
Paul, your pies just keep looking better and better. The gentle leoparding is beautiful.  A little more time in balls might give the incremental tenderness you're looking for.

What is your ball weight and pie diameter?

CL
Title: Re: 2Stone pizza pics
Post by: parallei on June 21, 2011, 03:15:19 PM
Thanks Craig.  I'll keep trying.

They were 11-inch @ 236g.  I need to get hold of some Caputo again.  I went down, 1 gallon zip-lock bag in hand, to the local NP joint. The manager wouldn't cut loose with a few lbs of their Caputo 00. :(
Title: I sent an item to Adam at the Slice pizza blog last year that has some good pics
Post by: JimR on June 22, 2011, 09:18:51 AM
See here (http://slice.seriouseats.com/archives/2010/07/my-pie-monday-jim-r-uses-the-2stone-pizza-grill-to-good-effect.html)
Title: Re: 2Stone pizza pics
Post by: parallei on August 05, 2011, 10:09:03 PM
A couple of more for the 2Stone.  Hybrid:  50% 00/50% KSAL, starter, Tartine method.

CA Gold/Sharp Cheddar, Rosemary, EVO, prosciutto.

Grande/Sharp Cheddar, Tomato Sauce, Basil.
Title: Re: 2Stone pizza pics
Post by: parallei on August 23, 2011, 10:22:53 PM
2Stoneapolitans -

Title: Re: 2Stone pizza pics
Post by: TXCraig1 on August 24, 2011, 02:19:14 PM
Looking great as always Paul. They look a little different than the previous pies. Are these Tartine as well, or a different method?

CL
Title: Re: 2Stone pizza pics
Post by: parallei on August 24, 2011, 04:04:37 PM
Thanks Craig.

Tartine as well, 70% HR , but 100% Caputo 00, about 24 hours in the fridge after the turns and folds.  I took them out about 4 hrs before the bake and re-balled them after an hour.  It was hot in the kitchen.  I normally don't re-ball.  I made a conscious effort to make them look more Neapolitan like and reduce the rim size.  Towards this end, I did 12-inch pies instead of my usual 11-inch, paid more attention to a more even skin (not as thick at the rim) and tried to run the toppings out closer to the edge.  Also higher temp.  So, to many variables to pin it down.  I suspect the re-ball and the toppings closer to the edge are the culprits.  Truth be know, I prefer a hybrid- neo (or whatever!) like the bianca above.

I'm thinking the first meat you do in your oven should be game.  Birds or something.  It is almost that time of year......   
Title: Re: 2Stone pizza pics
Post by: norma427 on August 24, 2011, 05:27:05 PM
Paul,

You sure do make amazing looking pizzas!  Great job!  :)

Norma
Title: Re: 2Stone pizza pics
Post by: parallei on August 28, 2011, 01:32:35 PM
Friday's hybrid style.  50/50 KASL/00, 70% HR, Tartine, 700 deg.  Sorry, can't stop myself!
Title: Re: 2Stone pizza pics
Post by: TXCraig1 on August 28, 2011, 02:54:51 PM
Paul, your pies keep getting better and better. That pie is gorgeous in every possible way!

CL
Title: Re: 2Stone pizza pics
Post by: parallei on September 04, 2011, 12:35:48 PM
Last night's hybrid style.  30/70 KASL/00, 70% HR, Tartine, 8% Starter, 750ish deg. 
Title: Re: 2Stone pizza pics
Post by: Jackie Tran on September 04, 2011, 12:38:18 PM
Nice job Paul.  The crust looks puffy and light.
Title: Re: 2Stone pizza pics
Post by: parallei on September 04, 2011, 02:42:03 PM
Thanks Chau.  They were pretty light and digestible. I'm shamelessly using this thread to keep a record of my pies and what I've changed ;D

It is now getting cool enough around here so I can start doing bread and pizza in teglia again.....
Title: Re: 2Stone pizza pics
Post by: RobynB on September 04, 2011, 06:34:20 PM
What was your cook time on those at ~750?  They look really similar to the PR dough I made recently, which took FOREVER to cook.  Just curious  :)
Title: Re: 2Stone pizza pics
Post by: norma427 on September 04, 2011, 09:56:11 PM
Paul,

Your pies sure look delicious!   :)

Norma
Title: Re: 2Stone pizza pics
Post by: Essen1 on September 04, 2011, 10:01:36 PM
Excellent pizzas, Paul!

Looks like you're enjoying the 2stone. A friend of mine, who's also a member here, sourdough girl, loves her 2stone and has been making incredible pies with it.
Title: Re: 2Stone pizza pics
Post by: parallei on September 04, 2011, 10:47:53 PM
Thanks Mike and Norma!  I'm starting to get more used to the 2Stone.

Robyn - I'm afraid I don't really time them that often.  I'd guess 3 min or so?  They were a 70% HR.  I'm also guessing that the 2Stone might not act the same as a WFO for a given temperature. If I don't keep an eye on things, the top temperature can get hotter than I like it pretty quickly.  So I've taken to changing the position of the burner (it slides in and out to allow more heat over the top of the pie) during the course of the bake.

What is a PR dough?
Title: Re: 2Stone pizza pics
Post by: TXCraig1 on September 06, 2011, 02:27:54 PM
Great looking pies Paul. I like the light sauce and the perfect mely on the cheese with it melting right into the sauce, and the crust all puffy... just beautiful.

CL
Title: Re: 2Stone pizza pics
Post by: TXCraig1 on September 06, 2011, 02:28:13 PM
What was the dough weight?
Title: Re: 2Stone pizza pics
Post by: RobynB on September 06, 2011, 03:03:52 PM
Sorry - PR = Peter Reinhart (in my mind, anyway)   I was just curious... 
Title: Re: 2Stone pizza pics
Post by: JConk007 on September 06, 2011, 03:18:35 PM
Paul,
Great looking pies! Keep posting!  we all have our threads to keep track of our goodies, builds and various adventures ...  so please keep it going! they look wonderful I am guessing 250-260 Grams. Any Plans to take her to 850 +?
Mike  - where is sourdough girl ? MIA
John
Title: Re: 2Stone pizza pics
Post by: parallei on September 06, 2011, 03:37:56 PM
Craig - 265g.  I don't think they quite made the 12-inch dia. I was shooting for :o

John - Good guess on the weight!  Thanks for the Atta Boy. Concerning the 850 deg plus:  Right now a prefer a longer bake time with the 00/HG flour blends.  I like the pies a bit more done (less soupy in the center).  Plus, I'm pretty good at burning things at the higher temps!

Paul
Title: Re: 2Stone pizza pics
Post by: parallei on September 14, 2011, 10:52:35 PM


End of summer pie - it is raining and in the 50's..........

Dough:  Tartine method, 50/50 KASL/00, 62% HR, 24 hr in the fridge.
Bake time: About 4.5 min at 625 ish
Sauce: None
Toppings:  Fresh tomatoes from a friends garden, fresh mozz made in town this morning, a bit a sharp cheddar, bacon, a few grinds of pepper, olive oil.

Lesson learned:  Keep the hydration at 70% for the longer bake time dummy!

Tasted nice though...


Title: Re: 2Stone pizza pics
Post by: Jackie Tran on September 14, 2011, 10:55:43 PM
Nice Paul.  Silly question, but are those green tomatoes ripe and green or just green?

Title: Re: 2Stone pizza pics
Post by: parallei on September 14, 2011, 11:05:06 PM
Green Zebras.  Not an heirloom, though they have a more tart taste than many modern tomatoes. They are ripe.....
Title: Re: 2Stone pizza pics
Post by: norma427 on September 15, 2011, 08:27:38 AM
Paul,

Very tasty looking pizza!  :) I like your choice of toppings.  Your Green Zebras, and the other tomatoes look so inviting.  What were the red tomatoes you used.  I guess the yellow tomatoes were yellow pear.  The other dressings also sound delicious.  Great job!

Norma
Title: Re: 2Stone pizza pics
Post by: TXCraig1 on September 15, 2011, 09:52:02 AM
Paul, that one of the prettiest and most vibrant pies I've ever seen. I love the addition of cheddar. I bet with the bacon, it was just incredible tasting.

CL
Title: Re: 2Stone pizza pics
Post by: parallei on September 15, 2011, 12:44:09 PM
Thanks All!

Norma - The other tomatoes are miniature yellow pear and, I'm afraid, some unknown variety of plum tomato.

Craig - Yeah, the sharp cheddar was good.  All it lacked was a bit of mayo ;D
Title: Re: 2Stone pizza pics
Post by: ringkingpin on September 22, 2011, 12:13:27 AM
Paul,
Great looking pies! Keep posting!  we all have our threads to keep track of our goodies, builds and various adventures ...  so please keep it going! they look wonderful I am guessing 250-260 Grams. Any Plans to take her to 850 +?
Mike  - where is sourdough girl ? MIA
John

I'd be willing to bet that over the burner the stone is actually 850 for a short period.
Title: Re: 2Stone pizza pics
Post by: parallei on September 25, 2011, 01:10:23 AM
Tonight was another attempt with 100% Capto 00 (62% HR) on the 2Stone.  Too low a temp (about 750) I guess as I cooked them too long!  However, the bottoms didn't burn.  Shrooms were roasted with garlic, olive oil and thyme.
Title: Re: 2Stone pizza pics
Post by: parallei on September 30, 2011, 10:19:29 PM
50/50 KASL/Caputo 00, 70% HR, 20% leaven (made w/Ischia), 2.5% Salt.  The Tartine Method with the usual exploding crumb.  About 800 deg.



Title: Re: 2Stone pizza pics
Post by: ringkingpin on September 30, 2011, 11:16:17 PM
nice looking Par...

I made some dough tonight that I'm going to bake tomorrow.  I never use anything but 100% Caputo 00.  I like to bake around 775 up front which on my 2 stone translates to around 850 over the burner.  I think my hydration is a little more than yours.  I got away from measuring and the calculator and just make the dough by volume and then adjust according to feel.

I've posted it before i think but my starters are kept around pancake batter consistency...

I use two cups of starter, two cups of H2O, two heaping tablespoons of kosher salt
8 cups of flour

mix for a minute, let it sit for around 15 or 20 then mix for around 8-10 minutes...  then proof accordingly, depending on when I want to bake it. 
If I'm not having too much fun tomorrow night, I'll try to take some pics with a real camera for once. 

I did speak with WIllard not too long ago who told me he's developed some more "tweaks" for the oven that I'm interested in, namely a tighter back baffle and a gas control for the front.
Title: Re: 2Stone pizza pics
Post by: ringkingpin on November 14, 2011, 09:58:27 AM
Some pics from last nights pies.  I made some dough Friday and I hadn't used my starters for a while, I knew that the dough was going to be rather sour.  Well, it was too sour for my liking.  So, I wound up "washing" my starters and made some dough yesterday morning that would be used 8 hours later.  That's not a lot of time for a naturally leavened dough, or at least not for the way I usually make it but with careful monitoring, the dough turned out excellent!  I used warm water with the starter, mixed the dough a little longer than I normally would to help warm it up and then kept it in my kitchen in bulk from 9am until noon.  After 12 noon, I balled the dough up and left four in a stainless tray which I wrapped in saran wrap and put in to an 80 degree oven.  The dough was very nice by 5:30.

Title: Re: 2Stone pizza pics
Post by: ringkingpin on November 14, 2011, 10:06:11 AM
Not really glamour shots, these were taken with my iPhone but man were they tasty.  The one is a simple Marg, what I consider the benchmark for a good pizza.  I always make one as my first pie so my 16 month old can get his fix.  The first pizza is always the worst it seems as the first one absorbs all of the surface energy from the stone.  After the first one, they always seem to come out better.
I was making different clam pizzas, I acually made two of them last night.  The first one was a very traditional white pizza with Clams, garlic and olive oil.  Man was that a good pizza!  I was using a product called Monty's clams, they're frozen in a pint and are really great for this application.  I tried to find a link to the product but to no avail.  I have been buying them from Bill at the Fishguy in Chicago, www.thefishguy.com
This last pizza is a picture of a raw pizza. This was just like the white pizza with clams and garlic but I added some sauteed shitake shrooms. 

Title: Re: 2Stone pizza pics
Post by: a pizza cu a Pumarola on November 16, 2011, 10:08:18 PM
Hello, thought I'd chime in since I've been using the 2Stone for a few years now and have gotten to the point where I can get some consistant pies.............100% Caputo Pizzeria - stone temp in the 900 range with a dome temp of 1000+.
Bake time roughly 90 sec.
Title: Re: 2Stone pizza pics
Post by: ringkingpin on November 17, 2011, 09:03:53 AM
nice work A pizza!  Wow, I'm impressed that you're cooking at those heats.  Can you tell me more about your dough?  I keep the front of my stone around 750ish and over the flame I get readings that are 100 degrees higher.  The upper stone is usually 50 degrees hotter than that.  I use a starter, around 68-70% hydration.  When I use temps that you're dealing with, I invariably burn the bottom of the pie.  Thanks for sharing the pics. 
Title: Re: 2Stone pizza pics
Post by: a pizza cu a Pumarola on November 17, 2011, 10:42:51 AM
Thanks - my hydration is 60% using 100% Caputo Pizzeria and Ichia starter. I try to take 4 temp readings (front/back/side/side) and average them out. Once I get around the 900 mark I start to bake. I keep my flame all the way to the back for the most part during the baking (once the stone has reached full temp) and I noticed that if I use too much flour when opening up the dough ball I end up getting the bottom slightly burnt. The less flour on the bottom of the pizza or your peel the less chance of buring the bottom.
Hope this helps
Title: Re: 2Stone pizza pics
Post by: pizzablogger on November 17, 2011, 01:33:28 PM
a pizza...for your picture files. those snaps look a little better with some more light to see those pies in their true glory!  :)
Title: Re: 2Stone pizza pics
Post by: Pete-zza on November 17, 2011, 02:03:09 PM
Robert,

You have come a long way. Congratulations.

Peter
Title: Re: 2Stone pizza pics
Post by: a pizza cu a Pumarola on November 17, 2011, 03:38:52 PM
Pizzablogger: adding some light really does do them justice, they now look much closer to the way they did when they came out of the oven………thanks for your help.


Pete-zza: thanks for the vote of confidence. I have plowed through many pizzas since we last spoke but in all honesty I owe a lot of my progress to Matthew. He really helped guide me along and I’ve bombarded him with a ton of questions, if it weren’t for him I would not be at this point.
Title: Re: 2Stone pizza pics
Post by: parallei on November 17, 2011, 04:13:42 PM
Nice pies folks!  900 deg still freaks me out on my 2Stone.....
Title: Re: 2Stone pizza pics
Post by: toddster63 on April 04, 2012, 08:44:44 PM
Gorgeous pies, but what a frustrating thread... 2stone makes a few models—ranging from $300 griil to the $5K Commercial unit...

You really have to go back and make a point to remember which model each member is using; it would be a delight if the various 2stone users could make a note on their posts stating which model they are using, particularly on the posts with pics...!
Title: Re: 2Stone pizza pics
Post by: parallei on April 04, 2012, 09:50:15 PM
toddster63,

Mine (look for the Airedale avatar) is a 2Stone Pizza Pro.  I'm at this thread thinking about firing it this weekend up for the first time this spring.....
Title: Re: 2Stone pizza pics
Post by: RobynB on April 04, 2012, 10:11:07 PM
That's an AIREDALE.   :-[  Parellei, I have looked at your avatar a zillion times, vaguely wondering what it was.  I kind of thought it was some obscure art thing involving an animal head...  NOW I see it  :-D
Title: Re: 2Stone pizza pics
Post by: parallei on April 04, 2012, 11:07:22 PM
Quote
I kind of thought it was some obscure art thing involving an animal head...  
:-D

He is saying "Do I smell pizza?"

He loved pizza, but I'm afraid he didn't like cats! :o
Title: Re: 2Stone pizza pics
Post by: Bigfoot21075 on April 10, 2012, 11:27:05 AM
I have to say, all these 2 Stone Pies look AMAZING! I can see where simply having to light the burner would lead to more pizzas than having to light a fire each time.
Title: Re: 2Stone pizza pics
Post by: ringkingpin on April 12, 2012, 02:33:03 PM
Gorgeous pies, but what a frustrating thread... 2stone makes a few models—ranging from $300 griil to the $5K Commercial unit...

You really have to go back and make a point to remember which model each member is using; it would be a delight if the various 2stone users could make a note on their posts stating which model they are using, particularly on the posts with pics...!

Hey Toddster, I hear ya.  I'm pretty sure that the three different models, the Commercial, the Inferno and the pro all work identically.  I think the commercial might have a slightly larger stone but I'm not totally sure.  I can see in the pics that the PRO and the INFERNO are basically the same thing but the pro you can wheel around, i.e. push it in and out of the garage. 

I have an Inferno and I really like it.  I'd be willing to bet most of these pies were done on Inferno's.

RKP
Title: Re: 2Stone pizza pics
Post by: ringkingpin on April 12, 2012, 02:44:49 PM
I have to say, all these 2 Stone Pies look AMAZING! I can see where simply having to light the burner would lead to more pizzas than having to light a fire each time.

Bigfoot, I love my 2stone!  I'm a pretty handy guy and enjoy "projects."  For years and years I dreamed about making a wood fired oven.  I'm interested in all sorts of food and I'm also a PYRO lol so I thought a WFO would be awesome.  So one day, I hopped online and started looking for a WFO.  I figured I might make one, might buy one, might have a mason make one or whatever, I was just out there exploring.  Then I stumbled across the TwoStone Site: http://www.2stonepg.com/  and read the owners story.  I'm pretty sure he grew up in Ethiopia which was an Italian colony so he grew up eating and making VPN style pizza.  I was just trying to find the article because it was pretty funny and it was the impetus for me to call him up and inquire about the 2stone.  The gist of it was:

"My Dad came over from Norway and we decided to make some pizzas.  I fired up my WFO, took a couple of hours to get it up to temp and then made three pizzas for my father and myself which cooked in 90 seconds each.  My Dad looked at me and said, wasn't that a lot of work for three pizzas?"

That is when he started developing the 2stone oven and after reading that, it really started to get the wheels in my head turning.  So the next thing I thought was back to my BBQ world, well, doesn't the wood impart a certain flavor on the pizza?  I think at these temps, the wood or propane is simply a FUEL and imparts no flavor at all in the pizza, look at the smoke stack of a WFO, you won't see any smoke, it's burning totally clean.  Anyhew, that's how and why I wound up getting a TwoStone and I've been very, very pleased with it.  It took me a while to get my dough dialed in but I finally did.  I've been told or read (maybe here) that you need to make at least 3,000 pizzas to really have things dialed in.  Well, I'm working diligently to hit that 3,000 mark, lol.  In a year and a half, I've gone through 10, 55lb bags of Caputo 00 flour.  That's a lot of PIZZAS!
FYI, the oven in stainless and I've used and abused mine and I've had ZERO problems.  No broken stones, no bad burners, nothing.  To boot, I leave it outside on my patio in NW Indiana year round, uncovered, exposed to the elements and it doesn't look any worse for the wear.  It's built very, very well (and I'm in metal fabrication) and I imagine it will last my lifetime.
Title: Re: 2Stone pizza pics
Post by: ringkingpin on April 29, 2012, 09:56:47 PM
I took the drive today to meet Willard up in Michigan at the 2Stone test kitchen.  It's a cool space in a neat little town. 
Willard came up with a "control bar" to regulate gas flow on the front of the grill which was the impetus of my trip but when I got there, he had a 2stone going and some dough proofing.  We had a good time making some pizzas and even roasted some green coffee beans.  Evidently the convection is excellent for roasting coffee.
We were talking about pizza and exchanging "notes" when I decided to give a go at something I had seen not too long ago at Spacca Napoli from Franco Pepe, a calzone!
I made two and they both turned out pretty well!

Title: Re: 2Stone pizza pics
Post by: parallei on April 30, 2012, 10:34:17 AM
Nice looking calzone!  Would you provide a bit more detail on this "control bar"?
Title: Re: 2Stone pizza pics
Post by: ringkingpin on April 30, 2012, 12:33:24 PM
Thanks Par!  I bought the new control bar and a new top piece. 
I forgot that you're a two stoner, you might be interested in this.  The control bar is a bar that goes across the bottom of the face of the oven.  It has a laser cut little 2Stone logo and a regulator for the gas on the face.  No more reaching behind the grill to adjust the flame.  When I agreed to buy it, Willard said just bring your oven up here but the installation is just drilling two 1/4" holes in the right place and you're done so I decided not to haul my oven up there.  Not to mention, I was buying another one of the infeno pro's for a friend but setup with a natural gas burner.  I drove our old benz thinking the trunk is huge but it wasn't huge enough by about one inch.  So... next weekend I plan on taking another trip to Michigan but this time I'm gonna bring some of my dough with me.  It was fun hanging out with Willard and his son, sharing ideas, talking pizza, eating pizza, etc.
I was psyched about the results of the calzone!  I used a little bit of sauce, some cheese, some salt and pepper and then put a healthy dose of arugula to give it body.  I put these ingredients only on half of the skin and leave a good margin by the edge then fold over the other side and pinch it together where the dough edges meet.  The arugula gives it body and shape and as it cooks, the dough keeps its shape and the arugula basically steams down.  I think a calzone about half this size, cut in two pieces could be really handy, like a gourment Hot Pocket! :)

Oh yeah, I forgot to tell you about the top part I bought, basically the baffle in the back of the top section now fits perfectly in the back with no gaps.  Tyler, Willards son said that I'll get a lot more usage out of a propane tank with this mod.  I'll post pics later on this week once I get it all installed. 
Title: Re: 2Stone pizza pics
Post by: parallei on April 30, 2012, 10:03:17 PM
Thanks for the info RKP.  Looking forward to the pics.

Paul
Title: Re: 2Stone pizza pics
Post by: parallei on May 17, 2012, 10:41:09 PM
ringkingpin,

How did the top baffle modification work out for you?  Did it effect the top/bottom heat distribution?  Better/worse?

This evening's 2Stoner pies.  Not the greatest, cheapo BF and an 8 hr dough.

 
Title: Re: 2Stone pizza pics
Post by: slybarman on May 18, 2012, 10:06:26 AM
That crust looks very good.
Title: Re: 2Stone pizza pics
Post by: parallei on May 19, 2012, 11:07:52 PM
Cooking in the rain here this evening.  Hybrid I guess; 50/50 KABF/00, 20% Starter, 65% HR, 2.5% Salt.  Tartine work flow.
Title: Re: 2Stone pizza pics
Post by: ringkingpin on May 21, 2012, 08:49:12 AM
Hey Par,

Nice looking pizzas!  Sorry I haven't gotten any pics up yet.  Two big thumbs up on both the baffle and the gas control.  It seems like it has increased the efficiency of the burner quite a bit.  I'm also able to get the top much hotter.  I'll get some images. 
Title: Re: 2Stone pizza pics
Post by: parallei on May 27, 2012, 11:41:24 PM
Somebody needs to keep the 2Stoned flame going.  Gold Medal Organic AP (not malted), 62% HR, 0.4% IDY, 2.5% Salt.  Mixed in the Cuisinart stand mixer, rest for 10 min, dough hook for 6 min.  6 hrs @ room temp, balled, 4 hrs @ room temp.  One of those rare (for me) really easy to open doughs.  Maybe I should use the mixer more often.  About 2 min bakes.....

Title: Re: 2Stone pizza pics
Post by: TXCraig1 on May 27, 2012, 11:45:30 PM
Drop dead gorgeous in all respects Paul.

CL
Title: Re: 2Stone pizza pics
Post by: parallei on May 27, 2012, 11:53:03 PM
Thanks Craig.
Title: Re: 2Stone pizza pics
Post by: Pete-zza on May 28, 2012, 07:23:37 AM
Beautiful pies, Paul. You nailed it.

Peter
Title: Re: 2Stone pizza pics
Post by: norma427 on May 28, 2012, 07:57:25 AM
Paul,

Wow, just beautiful!  :chef:

Norma
Title: Re: 2Stone pizza pics
Post by: parallei on May 28, 2012, 01:33:54 PM
Thanks for the thumbs up Peter and Norma.  And thanks to John D. for his thread on AP flours here:

http://www.pizzamaking.com/forum/index.php/topic,18737.0.html (http://www.pizzamaking.com/forum/index.php/topic,18737.0.html)

I didn't even know non-malted AP flours existed!
Title: Re: 2Stone pizza pics
Post by: 2stone on May 29, 2012, 09:21:06 AM
Kind of burned the fresh oregano on this one.....just wanted to say hi to every one- hope you had a good holiday-willard
Title: Re: 2Stone pizza pics
Post by: ringkingpin on May 29, 2012, 10:27:53 AM
Hey, I'll play!

I made a small batch (four balls) of hand mixed, naturally leavened dough this weekend.  I made this batch quite a bit more wet than I normally do.  It worked out well, not sure if I could tell a big difference aside from how it was to work with and the fact that I needed more bench flour than I normally use. 

Title: Re: 2Stone pizza pics
Post by: ringkingpin on May 29, 2012, 11:00:52 AM
This has become a norm for me when doing a pizza bake, I always make at least one batch of Willard Bread.  Just work a piece of dough, a little thicker than normal, cut in to four and bake it until it's done.  Once it's done, cut it open from the center tip with a bread knife, let it cool and then store in an airtight bag.  It's kind of like a thicker, tastier, pita bread.  My family loves them for sandwiches.  

Title: Re: 2Stone pizza pics
Post by: parallei on May 30, 2012, 05:11:49 PM
Nice work RKP. You too Willard. ;D

RKP - Sometimes I do Piadina on the 2Stone to stuff leftover goodies in.  The good thing about Piadini is you can whip 'em up in 5 min and they are good to go after sitting an hour or so.
Title: Re: 2Stone pizza pics
Post by: toddster63 on May 31, 2012, 09:46:30 PM
Great looking pies, guys, all look tasty and high temp-reffic...!

And I love your great shots, Paul, where on one plate you show the cornicione and underskirt shots—GREAT! The Tartine workflow really seems to be working well for you (though your mixer pies ain't nuttin to sneaze at either!)
Title: Re: 2Stone pizza pics
Post by: ringkingpin on June 04, 2012, 02:45:43 PM
Two days ago I made, by far, the wettest, stickiest dough I've ever made.  Just to experiment, I've been making wetter and wetter doughs.  This one was super wet, like well over 70% hydration.  It was nearly impossible to work, it was so wet.  I had to use a lot more bench flour than I'm used to in order for it not to stick.  I was so slack that I couldn't really form a round pizza that well, I mean this stuff was WET.  So I'd work it in to some sort of shape, put it in my peel and hope that the humidity hadn't worked it's way through the thin layer of flour on the peel.  All in all it worked pretty well.  Nice spring, as it would go in to the oven totally flat and puff right up.  The crumb was nice, kind of bready but with good air pockets.  I'll never make one this wet again but it was fun to experiment.  As always with all of my pizzas, naturally leavened with some Ischia or Cameldoli (didn't even check) which Pizza Police hooked me up with about two years ago!

Title: Re: 2Stone pizza pics
Post by: Everlast on June 04, 2012, 05:25:53 PM
Hey Ringkingpin,

Great looking pizzas! I currently own a wood fired pizza oven. However, I'm moving into a new place and won't be able to take it with me. I've been looking into the 2stone Inferno and from the pics, it would seem the Inferno can easily make a Napolitana style pizza. How do you like the propane model versus your friend's natural gas model? I believe I will have a natural gas hook up on my back patio so I'm weighing the pros and cons of going with NG with LP.

Damian
Title: Re: 2Stone pizza pics
Post by: ringkingpin on June 04, 2012, 05:43:26 PM
Hey Damian, thanks for the compliments.  I can't tell you much on how the NG version of the inferno works.  I have baked pizzas on the "commercial" version which is NG and it works well.  I just bought a NG Inferno for a friend as a gift because he mentioned that he had a NG hookup.  I'm sure it works very well.  I did notice that you can't adjust the burner "on the fly" but it is adjustable.  Basically you move it when it's cool and then tighten it down.  I was told by Willard, the guy who makes them that they have a sweet spot usually within an inch of where he sets it.  I have no doubt that my friend, with my help and the 2Stone is going to be making some killer pies really soon, until then I can't tell you a whole bunch more about the NG Inferno.  I will say that somewhere down the road, I'm going to plumb a line and move towards an NG setup because refilling propane bottles becomes tiresome.  So for you, I would recommend the NG version even though I haven't used one.

 FYI, I did a rush bake last friday and started my oven and tried to heat it as quickly as possible.  I probably wasted a ton of gas and didn't have the stone evenly heated but I was baking pizzas 20 minutes after I lit the oven.  Usually I take at least 30 or 45 minutes and warm her up slowly.  
Title: Re: 2Stone pizza pics
Post by: Everlast on June 04, 2012, 07:09:58 PM
Ringkingpin,

Though I will be really sad to give up my WFO, I think I will appreciate some of the convenience inherent in the 2stone if I choose that as my solution to making Napolitana style pizza, such as the quicker firing times, lack of variables, etc. I spoke with Willard today at 2stone and we discussed how the burner can be moved on the fly with the propane but not with the natural gas model. He said it had to do with the copper piping versus stainless steel piping. I'm kind of a tinkerer, so I'm wondering how much I'll want to move the burner on the fly. Do you consistently move your burner while cooking pizzas to adjust the top heat? Or, have you found the sweet spot and then just left it there? This would be really helpful to know.

Lastly, since I won't be moving until August, I've just started researching gas pizza ovens that can reach Napolitana cooking temps. If you receive any feedback from your friend in the next two months on the performance of his natural gas 2stone pizza oven, I'd really appreciate it if you could post it.
Title: Re: 2Stone pizza pics
Post by: ringkingpin on June 04, 2012, 07:25:42 PM
Damian, I honestly don't find myself moving the burner that much.  It more or less stays in the 3/4 back position.  My friend will likely join this forum and hopefully he'll share his adventures in pizza making / 2stoning with us.  If he doesn't show up, I'll surely keep you posted.  
I am interested in hearing what you think of the 2stone vs a WFO.  I'm sure they both have their pros and cons but I've never personally cooked on one and I think most people here who have twostones are 2stoners from the get go and don't have much WFO under their belts.
Just thinking out loud, but I wonder if you could get rid of the copper line and use a flexible SS gas line.  Hmmmm...  ???

BTW, what part of the states are you in?  If you're anywhere near NW Indiana / Chicago, you're more than welcome to come try my inferno on for size. 
Title: Re: 2Stone pizza pics
Post by: Everlast on June 04, 2012, 07:38:01 PM
Ringkingpin, I wondered that same thing regarding the hose. I know that natural gas and propane have different burner requirements and thus, I would suspect, can't use the same metal lines to the burner. Once I've migrated from the WFO to a 2stone (if that's what I end up choosing), I'll post some side-by-side pics of pizzas and my impressions from both. Whenever we have guests over for wood fired pizza, I always get the "this is the best pizza I've ever had in my life" comments (funny thing, I always notice what I can improve) and I hope to continue getting that kind of reception once I've moved on from my WFO.

I'm in CA, and I do get out to Indianapolis once in a while to visit my wife's side of the family. I'm not sure I'll be out there before I make my next pizza oven purchase, but if I am, I appreciate the offer and I'll definitely take you up on it.
Title: Re: 2Stone pizza pics
Post by: ringkingpin on June 06, 2012, 11:30:45 AM
I had a really nice bake last night.  I found out a friend of mine was coming to town so I mixed my dough Monday night and let it do a bulk ferment in my cool garage, balled it tuesday morning and left it in my cool garage and then pulled it out midday to proof.  It proofed really nicely.  I brought my hydration down to mid to high 60% and it was just perfect.  The dough was so compliant, so soft, so perfect, just a real joy to work with.  It could have used a little more time building sugars but I had little time to work with it so I did what I had to and everyone was fed well and left very happy.  Fun times...

Title: Re: 2Stone pizza pics
Post by: toddster63 on June 06, 2012, 06:50:12 PM
I had a really nice bake last night.  I found out a friend of mine was coming to town so I mixed my dough Monday night and let it do a bulk ferment in my cool garage, balled it tuesday morning and left it in my cool garage and then pulled it out midday to proof.  It proofed really nicely.  I brought my hydration down to mid to high 60% and it was just perfect.  The dough was so compliant, so soft, so perfect, just a real joy to work with.  It could have used a little more time building sugars but I had little time to work with it so I did what I had to and everyone was fed well and left very happy.  Fun times...



Hey, 'pin—looks tasty, particularly the rosa, but where are the underskirt shots! I love seeing underskirt shots on 2stones. Does your unit have the Fibrament stones? What temps where these pies cooked at? Which 2Stone do you have?

AAHHHH—just saw your underskirt shot from 5/29—perfect! Very nice....! How hot is your stone getting and what temps are cooking at?
Title: Re: 2Stone pizza pics
Post by: ringkingpin on June 07, 2012, 11:56:14 AM
Hey, 'pin—looks tasty, particularly the rosa, but where are the underskirt shots! I love seeing underskirt shots on 2stones. Does your unit have the Fibrament stones? What temps where these pies cooked at? Which 2Stone do you have?

AAHHHH—just saw your underskirt shot from 5/29—perfect! Very nice....! How hot is your stone getting and what temps are cooking at?

I'll start taking more underside pics.  I should get a piece of glass just for that! :)
I have a propane powered inferno with the "new" front control bar and the latest version of the turbo top.  I like to cook around 750 on the lower stone (fibrament) in the front and I usually see about 100 degrees hotter directly over the flame in the back.  In the back up top, I'm usually right under 1k degrees.  I like to run mine on the slowest rotating speed. 
Title: Re: 2Stone pizza pics
Post by: parallei on June 10, 2012, 11:26:57 PM
R2-Bayou's photo of a Broccoli Rabe and Sausage pizza from his Italy trip inspired me to give that combo a try.  Mine was a bit overload topping wise, and maybe cooked a bit too long. :o

Title: Re: 2Stone pizza pics
Post by: norma427 on June 11, 2012, 08:21:30 AM
Paul,

Your Broccoli Rabe and Sausage pizza looks very tasty!  :)

Norma
Title: Re: 2Stone pizza pics
Post by: ringkingpin on June 11, 2012, 10:48:35 AM
Paul that sounds and looks like a really nice combo!  I like the tannic earthy taste that rabe has and I bet the sausage complements it as well and we all know that a good pizza dough can be a great vehicle for darn near anything.  Strong work!  I might bite your style on that one!  ;D
Title: Re: 2Stone pizza pics
Post by: TXCraig1 on June 11, 2012, 10:53:35 AM
R2-Bayou's photo of a Broccoli Rabe and Sausage pizza from his Italy trip inspired me to give that combo a try.  Mine was a bit overload topping wise, and maybe cooked a bit too long. :o



I think it looks great Paul. I had a similar pie at Dough in San Antonio last week. They also added Calabrian chilies. I thought it was a good combination. I'll post pics later.

CL
Title: Re: 2Stone pizza pics
Post by: parallei on June 11, 2012, 03:31:08 PM
Thanks folks.  Next time I'll cut back on the sausage and maybe add a few softened up golden raisins or currents.  It occurred to me, after the fact, that I make a pasta/sausage/swiss chard thing that golden raisins add a nice bit of sweet to.
Title: Re: 2Stone pizza pics
Post by: toddster63 on June 11, 2012, 05:03:12 PM
Yum, yummier, Paul! I'm making that combo tomorrow night! I'll have the whole pie to myself, as everyone around here moans about how bitter American Broccoli rabe is, but I love it, and never thought of it on top of a pie—YUM! Golden raisins or chilis would make great additions too...
Title: Re: 2Stone pizza pics
Post by: parallei on June 17, 2012, 11:04:36 PM
Here is what happens when you run out of fuel before you even get started.:(   A bit of grated sharp cheddar, mozz, thinly sliced red onion, with mortadella and crushed, roasted (no salt) pistachios after the fact.  Sort of a tarted up bologna sandwich. ;D

Title: Re: 2Stone pizza pics
Post by: parallei on June 18, 2012, 09:52:19 PM
Had to try Ringkingpin's "Bread-za" with a leftover ball from last night's fuel failure.  Just the ticket with some leftover grilled pork tenderloin.  Thanks RKP.
Title: Re: 2Stone pizza pics
Post by: TXCraig1 on June 18, 2012, 10:39:04 PM
That is beautiful! I'd love to try it.

CL
Title: Re: 2Stone pizza pics
Post by: ringkingpin on June 20, 2012, 12:41:01 AM
That's cool you like the bread.  I'm in the habit of making at least one if not two or three "quad cut" pizza breads which I cut open with a serrated knife using the radius ("edge" of the pizza) of the bread as the hinge and allowing the steam to escape.  Once they're room temp, I toss them in a ziplock.  My 2 year old loves some cheese and prosciutto or ham on it, warmed up.  
Title: Re: 2Stone pizza pics
Post by: Pizza Napoletana on June 20, 2012, 04:41:42 AM
Had to try Ringkingpin's "Bread-za" with a leftover ball from last night's fuel failure.  Just the ticket with some leftover grilled pork tenderloin.  Thanks RKP.

Impressive . . . thank you!
Title: Re: 2Stone pizza pics
Post by: tinroofrusted on June 20, 2012, 09:27:58 AM
That looks tasty!  Reminds me a bit of the pizzas from this thread:

http://www.pizzamaking.com/forum/index.php/topic,6797.0.html

I do enjoy making a really high hydration pizza now and then. Tough to work with but such great flavor. 

Regards,

TinRoof
Title: Re: 2Stone pizza pics
Post by: ringkingpin on June 24, 2012, 10:14:45 PM
One of tonight's pizzas, Lobster with homemade pesto and thinly sliced onion.  These lobsters have been "shucked" with a high pressure water immersion process so they come vacuum packed on a little tray, pretty wild.  

Title: Re: 2Stone pizza pics
Post by: parallei on June 24, 2012, 11:29:12 PM
That looks very tasty RKP.  My 1st attempt at using CY came out a bit tough.  Tomato and cheese, sausage and shrooms......
Title: Re: 2Stone pizza pics
Post by: ringkingpin on June 25, 2012, 02:18:50 PM
Par, I'm ignorant.  What is CY?  Cake yeast?  I can't tell you the last time I made a pizza with yeast, I've been hooked on naturally leavened for nearly two years now. 
Title: Re: 2Stone pizza pics
Post by: parallei on June 25, 2012, 02:23:53 PM
Yes, Cake Yeast.
Title: Re: 2Stone pizza pics
Post by: parallei on June 30, 2012, 10:34:47 PM
72% HR, 8% Starter (by total dough weight), 2.5% Salt - Tartine method with 48 hours in the fridge.  50/50 Boulder Organic/San Felice 00.  I still like this method.
Title: Re: 2Stone pizza pics
Post by: toddster63 on June 30, 2012, 11:07:00 PM
As usual, Paul, your crumb is GORGEOUS!
Title: Re: 2Stone pizza pics
Post by: norma427 on June 30, 2012, 11:08:48 PM
Paul,

Wow!  ;D

Norma
Title: Re: 2Stone pizza pics
Post by: parallei on July 08, 2012, 11:35:00 PM
100% Bay State Milling Contadino 00
62.5% HR
2.5 Salt
1.8% Starter
24 hrs at about 60F and 10 hrs (balled) 70F ish.

I'm no expert on 00 fours, but the dough went together very easily.  Hand mix, rest 20 min and maybe 2 min of slaps and folds.  Very smooth dough.  Maybe a bit more starter or a longer ferment next time.  The Contadino flour, to me, feels and acts pretty much like Caputo.  Taste wise, maybe a bit more wheat flavor, but this dough had a pretty pronounced flavor from the starter so I'll need to try it again to tell for sure.  Hopefully someone with more 00 experience will try and then report on the Contadino flour.

Title: Re: 2Stone pizza pics
Post by: parallei on July 18, 2012, 10:38:18 PM
100% Bay State Milling Contadino 00
62 HR
2.5 Salt
2.0 % Starter
48 hrs at about 61 - 65 deg. Balled after 36 hours.  On the 2Stone......
Title: Re: 2Stone pizza pics
Post by: toddster63 on July 19, 2012, 12:03:15 AM
Gorgeous, Paul, really... Still backing around 750F?
Title: Re: 2Stone pizza pics
Post by: parallei on July 19, 2012, 12:11:14 AM
Thanks toddster63.  The tomato pie was about 825. The second pie was cooler, but I wasn't really paying that much attention to the temp.
Title: Re: 2Stone pizza pics
Post by: WestCountry on July 19, 2012, 09:54:12 PM
Its been too long since I have posted here on the forum.
I miss everyone.
These two baked tonight on the 2Stone at around 850 F (bottom stone)...probably about 90 second bakes.

100% Bay State Milling Contadino 00
62% HR
1.1% Salt
.175% IDY
8 hours room temperature rise (~80F degrees), then balled up for 2-3 hours and cooked.

mascarpone & cherry tomatoes
marinara w/garlic and basil

-Chris   :pizza:
Title: Re: 2Stone pizza pics
Post by: dellavecchia on July 21, 2012, 04:10:12 AM
Fantastic Paul and Chris! That 2stone can really pump out beautiful pies. Love the crumbs.

John
Title: Re: 2Stone pizza pics
Post by: ringkingpin on July 27, 2012, 10:23:16 PM
Here are some pics from last night and today.  All naturally leavened, I lost track of which was the Ischia and the Cameldoli.  I usually put my ingredients close to the edge than this but wanted to try making some more traditional looking pizzas. 
Title: Re: 2Stone pizza pics
Post by: ringkingpin on July 27, 2012, 10:30:07 PM
some more  :D

Title: Re: 2Stone pizza pics
Post by: ringkingpin on July 27, 2012, 10:30:41 PM
.
Title: Re: 2Stone pizza pics
Post by: parallei on July 29, 2012, 11:32:23 PM
Quote
Fantastic Paul and Chris! That 2stone can really pump out beautiful pies. Love the crumbs.

John
Posted on: July 19, 2012, 07:54:12 PM

Thanks for the kind words John.  I hope Chris starts posting more often again.

RKP - Nice!  What are the toppings on your photo's No. 58 & 59?

Here are my pies from tonight using an 8 hr. starter based dough.  Once again with the Contadino flour.  Because there has been all the wine talk lately, I dug out my last bottle  (:'() of "Garage Paralleli 2000 Zinfandel".  Surprisingly, it still had a bit of fruit left and was just starting to get a bit brown around the edges.  Last photo is a fellow that watched the bake from the back lawn.  A bunch of them around this year.

Title: Re: 2Stone pizza pics
Post by: ringkingpin on July 30, 2012, 02:19:00 PM
Looking good Par!  Did you make the wine?

It's funny, some of these pics were from a "pot luck" of sorts that I went to the other night.  It was really more of a wine dinner with people bringing and opening some pretty wild things, onsies twosies and bin ends.   So, I'll play, here I am holding an Imperial of a 1964 Chateau Pavie Grand Cru.  It was actually VERY nice.  I was kind of surprised that such a large format (6 liters) had aged so well.
The other is a 1907 Blandy Madeira Bual that was part of my dessert.  Good times!


To answer your question, pic 58 is a pizza made with some good quality frozen clams, red onion, garlic and S&P.  59 is Rabe, white onion, garlic, Mozz and red sauce
Title: Re: 2Stone pizza pics
Post by: parallei on July 30, 2012, 03:02:27 PM
Quote
Looking good Par!  Did you make the wine?

Thanks!

Yes, I made the wine.  But I haven't done it since 2000 after about a 10 year run.  Always 80% Zin, 20% Petite Sirah in an effort to duplicate the wine my Nonno made in his basement in San Francisco.  They called it a field blend, which meant the grapes they bought were just grown together and harvested in the same vinyard.  He and my great uncle had a very cool redwood fermenting "barrel".  It must have been about 3,500 gallons.  Their whites were nasty!  That was my last bottle of home made.
Title: Re: 2Stone pizza pics
Post by: ringkingpin on July 30, 2012, 04:01:21 PM
That's pretty neat Par.  The extent of my wine making was stomping some grapes barefoot as a kid.  I am a great wine drinker though! :)

Hey, I just realized that I need to take a picture of that control bar deal for the 2stone.  I find it very useful.
Title: Re: 2Stone pizza pics
Post by: parallei on August 18, 2012, 10:42:53 PM
Tonight's 2Stoners.  8% Starter for 24 hrs at 65F.  Contadino Flour.  You know, that longer natural ferment Marco talked about years ago......long before I showed up. :-D

Plus, because Wine Shots are all the rage, the bottle of "Château Cash Flow" from Ravenswood  we drank.  Their vintner's blend Zin is always a great buy when it is on sale for $7.
Title: Re: 2Stone pizza pics
Post by: norma427 on August 18, 2012, 11:20:49 PM
Paul,

Your pizza and wine look great to me!  ;D  Wish I could have been there to tried both of them. 

Norma
Title: Re: 2Stone pizza pics
Post by: toddster63 on August 19, 2012, 04:05:21 AM
Sign me up for a sloice of that one, Paul, uyum-liocioud! MMMMMmmmmmmm. It's after midnight and I wan some PEEEZZZA! Damn you, Paul, damn you!I I AM SUFREN!
Title: Re: 2Stone pizza pics
Post by: slybarman on August 19, 2012, 09:54:08 AM
Lovely slice - nice and airy.
Title: Re: 2Stone pizza pics
Post by: Everlast on August 21, 2012, 05:23:42 PM
8% Starter for 24 hrs at 65F.  Contadino Flour.  You know, that longer natural ferment Marco talked about years ago......long before I showed up. :-D

Paul,

I assume you're using Ischia starter from your earlier posts. Where did you get the 8% for 24 hours at 65F figure? Have you been pleased with the results? I'm thinking about doing 8% Ischia starter for 24 hrs at 65F, then adding the additional step of into the fridge for 24 hrs, then bring to room temp and bake.

Damian
Title: Re: 2Stone pizza pics
Post by: parallei on August 21, 2012, 05:48:59 PM
Quote
Paul,

I assume you're using Ischia starter from your earlier posts. Where did you get the 8% for 24 hours at 65F figure? Have you been pleased with the results? I'm thinking about doing 8% Ischia starter for 24 hrs at 65F, then adding the additional step of into the fridge for 24 hrs, then bring to room temp and bake.

Damian
Posted on: August 19, 2012, 07:54:08 AM

Damian,

Yes, Ischia starter.  I did the 8% Stater (of total dough weight, very active stater) thing before here:

http://www.pizzamaking.com/forum/index.php/topic,13911.msg151931.html#msg151931 (http://www.pizzamaking.com/forum/index.php/topic,13911.msg151931.html#msg151931)

I think I noticed Bill/SFNM mentioning using 8% once.  It seems to fit within the general guide lines.  I've been avoiding the fridge lately (as many have suggested) and do like the results better.  Another of my favorites is Stater @ 20% of flour weight, at room temp for 10 hours or so with a 70% HR.  Basically following the Tartine Bread work flow.  If you search for Tartine, I'm sure you'll come up with the info.

Paul
Title: Re: 2Stone pizza pics
Post by: 2stone on September 19, 2012, 04:37:22 PM
Ringkingpin, don't know if you saw this....our friend Bill Dugan with some more exotic pizza toppings.

http://abclocal.go.com/wls/html5/video?id=8816554&pid=8816421&section=resources/lifestyle_community/food/restaurants

wg
Title: Re: 2Stone pizza pics
Post by: ringkingpin on December 09, 2012, 09:36:40 PM
It's been a while since I've posted any pics or made any pizzas for that matter.  It never ceases to amaze me how quickly I can reinvigorate a dormant, abused and neglected starter which since in a back corner of my fridge.

Title: Re: 2Stone pizza pics
Post by: ringkingpin on December 09, 2012, 09:37:44 PM
and a couple more

Title: Re: 2Stone pizza pics
Post by: Jet_deck on December 09, 2012, 09:47:53 PM
RKP whats on the first one? Sopressata, double onion?
Title: Re: 2Stone pizza pics
Post by: ringkingpin on December 09, 2012, 09:58:07 PM
No, but I do like good "superset" as my parents neighbor who has a couple hundred hanging in his attic calls it, lol. 

That one is simply cheese, red sauce, onion and sliced and sweated shitake shrooms.  :)
Title: Re: 2Stone pizza pics
Post by: Jet_deck on December 09, 2012, 10:32:37 PM
No, but I do like good "superset" as my parents neighbor who has a couple hundred hanging in his attic calls it, lol. 

That one is simply cheese, red sauce, onion and sliced and sweated shitake shrooms.  :)

Nice. The sauce looked like meat.
Title: Re: 2Stone pizza pics
Post by: ringkingpin on December 16, 2012, 08:22:14 AM
put together another nice session last night!

Title: Re: 2Stone pizza pics
Post by: corkd on December 16, 2012, 02:28:26 PM
rkp, those pies look excellent- very similar to how mine have been coming out lately on 2stone grill setup..

Clay
Title: Re: 2Stone pizza pics
Post by: ringkingpin on December 16, 2012, 10:39:24 PM
awesome looking pizza Clay, we should exchange notes!

My biggest "X" factor is that I alway use starters which I leave in my fridge and often times done plan out according, just make some dough and take stabs at the yeast management.  What I mean by that is, I don't know if my starter is on the upswing or downward slope when I don't mess with it.  It's also kind of fun to work in this fashion because I'm actually over time (opening bag #17 next week) developing a understanding of how the start will behave and how to react to it.  Far from science... lots of seat of the pants.
I developed my recipe on weights and then switch it over to volume for pure ease

2 cups of starter around pancake batter consistency
2 cups of h20
2 table spoons of kosher salt
8 cups flour

The variables are obviously what the consistency of the sourdough is (hydration %) and the activity level of the starter. 

Usually I mix it up, do an overnight proof then ball in the next day and have it for dinner.  When running the two stone, I shove the burner all the way towards the back and let it chug along so the front of the bottom stone reads 720 and the back is usually close to 100 degrees hotter.  The top stone I get 900 at the back and middle and maybe 800 at the front.  These are all readings I took tonight in 35 degree weather. 

Today for the first time I DID use my new steam shower as proofing box, lol.  It worked GREAT!

RKP
Title: Re: 2Stone pizza pics
Post by: Jet_deck on December 16, 2012, 11:13:25 PM
put together another nice session last night!



They appear to be small, killer and deadly good.
Title: Re: 2Stone pizza pics
Post by: corkd on December 29, 2012, 09:47:19 AM
RKP, Thanks for the notes about your process. Your method of working sounds like you like to figure things out by feel as opposed to being tied to the scale & the clock.
I use a starter (French, from Ed wood) as well, which I keep active as I bake at least twice a week, either pizza, bread, or both. I like to stick with specific hydration #'s and use a scale religiously.... Just works better for me.

I do use your "feel" style for managing my starter, which I taste & smell & then wash if it gets too acidic...

Lately I have followed Craig's dough method which works very well for me, with the small amounts of starter and a 48 hour rise, using the fridge to slow things down if I need to.
I also find that if I have any doughs left at day 4, they can be a little too sour for me.
I have been experimenting with caputo, KAAP, and blends of the 2.
My 2 stone on the grill seems to work best between 725- 750. I can get it to over 800, but that temp almost always burns the bottom, even at low (under 60%) hydration.
Like your steam shower proofing idea.
--clay
Title: Re: 2Stone pizza pics
Post by: parallei on June 25, 2013, 10:30:38 PM
With all the "BlackStone" action going on, we need to keep the 2Stone flame going.  Caputo, 24 hr in the fridge, 62% HR, 0.3% IDY.  About 75 seconds.

Gotta find some smaller diameter Sopressata. The Sopresssata pie Bacio Brand mozz.  It has been available here in Denver for awhile now.  Pretty tasty stuff.  Have included bottom shot for the pizza perv's.........

Title: Re: 2Stone pizza pics
Post by: jeffereynelson on June 26, 2013, 02:09:43 AM
Looks good even though I have blackstone haha! And the sopressatta also looks delicious. That size can kill two birds by also being great for sandwiches.
Title: Re: 2Stone pizza pics
Post by: Jackie Tran on June 26, 2013, 02:17:35 AM
Nice job Parallei!  I like the way the colors pop on that margherita.
Title: Re: 2Stone pizza pics
Post by: scott123 on June 26, 2013, 03:51:51 AM
Dueling oven threads!  Sweet!  ;D

That soppressata diameter works for me.
Title: Re: 2Stone pizza pics
Post by: corkd on June 28, 2013, 11:33:33 AM
A pair from a couple of weeks ago, when scapes were popping....
Title: Re: 2Stone pizza pics
Post by: mitchjg on June 28, 2013, 12:10:03 PM
I am working on regaining 2stone skills after a hiatus of about a year.  Here is 70% KAAP/30% KABF, 63% hydration, 2.8% salt, 1.5% Ischia - 30 hour room temperature ferment.

Cooked at about 700 on the bottom stone, 3 minutes.

Title: Re: 2Stone pizza pics
Post by: corkd on June 28, 2013, 12:16:50 PM
Looks nice!
Title: Re: 2Stone pizza pics
Post by: parallei on June 28, 2013, 06:44:21 PM
Nice pies guys.....

Quote
Dueling oven threads!  Sweet! 

Now Scott, don't be stirring the you know what pot. :o

However, I do like it that my 2Stone was made to order, in Minnesota, by Norwegian Bachelor Pizzaioli! ;)
Title: Re: 2Stone pizza pics
Post by: parallei on July 01, 2013, 10:32:25 PM
The dough for these (Caputo, 62% HR, 8.5% Starter, 2.5% Salt) went 24 hrs bulk, 20 hr balled  at 54 deg F.  Then 4 hrs @ room temp (75 deg F).  Starter amount was based on Craig's model.  They fermented fine. I wanted to try using my EuroCave wine storage device that has been rock steady @ 54 deg for 15 years sitting in my garage.  I think I like 65 deg better.  This dough tasted wonderful, but seemed a bit tough.  Could have been me.....about 70 seconds.

I tried using rice flour on the peel.  Odd, but I think it turned a bit yellow?  I'll stick to wheat flour.



 
Title: Re: 2Stone pizza pics
Post by: mkevenson on July 01, 2013, 10:36:53 PM
Wonderful looking pies ! What temp on your 2 Stone?


Mark
Title: Re: 2Stone pizza pics
Post by: parallei on July 01, 2013, 11:09:17 PM
Hi Mark,

It was about 825F on the bottom.  I have a 2Stone Pro Model and the burner was shoved to the back and turned up pretty high.  So it was really ripping across the top, but I didn't take the top temp.

Paul
Title: Re: 2Stone pizza pics
Post by: TXCraig1 on July 01, 2013, 11:36:50 PM
Beautiful pies Paul!
Title: Re: 2Stone pizza pics
Post by: parallei on July 01, 2013, 11:57:10 PM
Thanks Craig! Your SD fermentation model is a very useful tool.
Title: Re: 2Stone pizza pics
Post by: norma427 on July 02, 2013, 06:50:01 AM
Paul,

Nice!  ;D

Norma
Title: Re: 2Stone pizza pics
Post by: parallei on July 03, 2013, 10:24:20 PM
Thanks Norma!

I had one ball left over from Monday, so this dough went 48 hrs @54 deg F, 20 hrs @ 37 deg F and 4 hours @ 74 deg F.  I recalled about 6 hrs before the bake.  The dough held up quite well. I made a shroom pie.

Ricotta, a bit of applewood smoked ham, a bit of mozz, fresh crimini, rehydrated dried porcini (to up the ante some), and EVO and thyme from the garden after the fact.  Pretty tasty combo.  I'm getting more comfortable with the 800 deg+ temps.

Title: Re: 2Stone pizza pics
Post by: parallei on July 08, 2013, 09:43:55 PM
Tonight's pies.  I tried something different.  A 24 hr room temp/IDY dough with a polish.  62% HR and 0.025% IDY.  Making a solution of a tiny bit of IDY an a larger amount if water works well.  6-1 tomatoes and  Bacio mozz.  About 250g balls.  Roughly based on Peter's dough work here:

http://www.pizzamaking.com/forum/index.php/topic,7225.msg62332.html#msg62332 (http://www.pizzamaking.com/forum/index.php/topic,7225.msg62332.html#msg62332)

Gently hand kneaded.  I'm convinced being gentle leads to a large rim (if that is what you are after).

 
Title: Re: 2Stone pizza pics
Post by: tinroofrusted on July 08, 2013, 10:23:03 PM
Tonight's pies.  I tried something different.  A 24 hr room temp/IDY dough with a polish.  62% HR and 0.025% IDY.  Making a solution of a tiny bit of IDY an a larger amount if water works well.
[/url]

Quote
I don't quite understand how you did the solution of a tiny bit of IDY and a larger amount of water. Did you add flour as well? 

Quote
Gently hand kneaded.  I'm convinced being gentle leads to a large rim (if that is what you are after).

That sounds right, but how do you gain extensibility when you gently hand knead? 

Regards,

TinRoof

 
Title: Re: 2Stone pizza pics
Post by: parallei on July 08, 2013, 11:05:06 PM
TRR,

Quote
I don't quite understand how you did the solution of a tiny bit of IDY and a larger amount of water. Did you add flour as well?

I was afraid someone would ask. ;D  I used tiny amounts if IDY. 0.009g in the polish and 0.070g in the final dough (overall 0.025% of the total flour).  The polish was made to be 25% of the total flour.  I do not trust my scale below 2 grams or so.  Therefore I made a solution that would provide the smallest amount of IDY I needed at about 2g of the solution.  As follows:

Solution
IDY, g   Water, g   Total Solution, g   g IDY/g Solution   
1.5             335       336.5                      0.0045   
            
Solution Additions            
Item                 Fraction IDY   Flour, g   IDY, g   Solution, g
Total Dough   0.00025              316   0.079   17.72
Poolish           0.00025               36     0.009   2.02
Final Addition                                     0.070     15.70

I just added the solution water in with the poolish water, and later in with the final dough water (accounting for the solution water in the overall formula).  To make the solution I just added put 1.5g IDY into a put jar, added 335g of tap water and shook the hell out of it.  Seemed to work fine.

Quote
That sounds right, but how do you gain extensibility when you gently hand knead? 

I tend to think of extensibility as a term to describe how easily a ball opens up when forming the skin.  This dough was, in fact, pretty extensible.  I've had extensible doughs that didn't exhibit the rim rise, at these temps., that my more gently handeld do.  Using the Tartine Method, I always get a huge rim.  This dough was just gently hand kneaded (no stretch and fold) for maybe 5 min.  Why, the big rise?  Not sure.  Maybe a balance between gluten strength and dough, well, I guess extensibility is the right word. 




            
Title: Re: 2Stone pizza pics
Post by: tinroofrusted on July 09, 2013, 09:23:34 AM
Very ingenious method, Parallei.  I had trouble with measuring small amounts of yeast so I bought  this $6.xx scale at Amazon (http://www.amazon.com/Weigh-MS-500-BLK-Digital-Pocket-Scale/dp/B000P1NYE8/?tag=pizzamaking-20), which does OK down to tenths of a gram. But thousandths, I don't think so.  So your method is probably better there.  I did dabble in the Tartine method for bread and then moved on to Ken Forkish's style (which is similar) for both bread and pizza.  I have also noticed that you get a very substantial rim with the high hydration and gentle handling. Your dough was of course quite a bit less hydrated than a Tartine dough.  Which is great from the standpoint of being able to handle it easily.  I have sometimes struggled to get those 70% doughs to behave on the peel, if you know what I mean.  Especially as the pizzas get larger. 

I will give your method a try and post a photo. 

By the way, your pizzas are really stunning! 

Regards,

TinRoof
Title: Re: 2Stone pizza pics
Post by: parallei on July 20, 2013, 10:18:25 PM
I'll figure it out one of these days!  A bit too much heat. A 24 hr. 10% starter dough.  The salami was great;  something with fennel pollen.  I didn't catch the name.  It got a bit toasted around the edges but still quite tastey.

The 2Stone got a work out today.  L&B Spumoni (ish) pies for my wife and her friends for lunch.  To busy for photo's.  Then this, for me, for supper.



Title: Re: 2Stone pizza pics
Post by: parallei on July 20, 2013, 10:25:48 PM
Very ingenious method, Parallei.  I had trouble with measuring small amounts of yeast so I bought  this $6.xx scale at Amazon (http://www.amazon.com/Weigh-MS-500-BLK-Digital-Pocket-Scale/dp/B000P1NYE8/?tag=pizzamaking-20), which does OK down to tenths of a gram. But thousandths, I don't think so.  So your method is probably better there. 
I will give your method a try and post a photo.

TinRoof:

Not that clever.  Folks have mentioned it for years, though I'm not sure how many have tried it.  I think the only clever thing I every posted was here (and it was my wife's idea!):

http://www.pizzamaking.com/forum/index.php/topic,19723.msg193345.html#msg193345 (http://www.pizzamaking.com/forum/index.php/topic,19723.msg193345.html#msg193345).  And who knows, someone may have posted about it before!
Title: Re: 2Stone pizza pics
Post by: parallei on July 27, 2013, 09:50:28 PM
Notzza - Not Neapolitan, but pretty darn good.

GM Organic AP Flour (it's not malted), 61% HR, 2.5% Salt, 48 hour w/ 2% Ischia Starter, 6-1's w/ Sicilian Oregano, Boars Head mozz. and pecorino.  About 70 seconds.  VERY tender

Have included a bottom/crumb shot for the fetishists.....

   
Title: Re: 2Stone pizza pics
Post by: mkevenson on July 27, 2013, 10:37:47 PM
Very nice looking pie, no, GREAT looking pie. Wonderful color top and bottom.
Send a slice, I'll be happy to bite. ;D


Mark
Title: Re: 2Stone pizza pics
Post by: jeffereynelson on July 27, 2013, 10:50:09 PM
Nice pizzas. They look delicious. They remind me of Johns, that extra puffy rim and sauced right to the edge.
Title: Re: 2Stone pizza pics
Post by: Jackitup on July 28, 2013, 01:06:01 AM
Outstanding looking pies!!

jon
Title: Re: 2Stone pizza pics
Post by: Everlast on July 29, 2013, 08:43:58 PM
Thought I would add something to the thread since I tried some new toppings. Burrata with squash blossoms baked last night in the 2stone Inferno. 62.5% HR, 3% salt, 2% ischia, 48 hour fermentation, 90 second bake. I think the burrata was a bit overpowering. I'll probably try a fior di latte next time since the squash blossoms have such a delicate flavor.
Title: Re: 2Stone pizza pics
Post by: parallei on July 29, 2013, 09:55:45 PM
Beautiful pizza Damian!

Good to see another 2Stoner again.

Title: Re: 2Stone pizza pics
Post by: Jackie Tran on July 30, 2013, 06:54:26 AM
+1.   I like the even leoparding.  Very nice.   
Title: Re: 2Stone pizza pics
Post by: italdream on July 30, 2013, 10:07:12 AM
That is some pizza, everlast. Nice cornicione... Congrats.
Title: Re: 2Stone pizza pics
Post by: Everlast on July 30, 2013, 12:24:55 PM
Thanks guys, I was actually shooting for a more puffy cornicione, and I think parallei's suggestion of going a bit lighter on the kneading may have helped.
Title: Re: 2Stone pizza pics
Post by: italdream on July 30, 2013, 12:29:41 PM
Is it a hand knead? How did you go lighter?
Title: Re: 2Stone pizza pics
Post by: Everlast on July 30, 2013, 01:12:21 PM
No, not hand kneaded. I just reduced the total time in the KA. Normally I do a 5 minute wet knead on speed 1 and 80% of the flour and then another 5 minutes total on speed 2 adding the remaining 20% of the flour. I knocked 2 minutes off of the speed 2 step, so I did 8 minutes total versus 10.
Title: Re: 2Stone pizza pics
Post by: italdream on July 30, 2013, 04:55:53 PM
What yeast are you using?
Title: Re: 2Stone pizza pics
Post by: parallei on July 30, 2013, 05:29:58 PM
What yeast are you using?

Thought I would add something to the thread since I tried some new toppings. Burrata with squash blossoms baked last night in the 2stone Inferno. 62.5% HR, 3% salt, 2% ischia, 48 hour fermentation, 90 second bake. I think the burrata was a bit overpowering. I'll probably try a fior di latte next time since the squash blossoms have such a delicate flavor.
Title: Re: 2Stone pizza pics
Post by: italdream on July 30, 2013, 05:38:12 PM
that's a nice puffy cornicione for a sourdough.
Title: Re: 2Stone pizza pics
Post by: BenLee on July 30, 2013, 08:00:29 PM
Thought I would add something to the thread since I tried some new toppings. Burrata with squash blossoms baked last night in the 2stone Inferno. 62.5% HR, 3% salt, 2% ischia, 48 hour fermentation, 90 second bake. I think the burrata was a bit overpowering. I'll probably try a fior di latte next time since the squash blossoms have such a delicate flavor.

Try piping a ricotta cheese into the squash blossoms.  It's great because it oozes out of them at the end and also slows the cooking of the blossoms themselves so they still have a nice bite.
Title: Re: 2Stone pizza pics
Post by: BenLee on July 30, 2013, 08:01:30 PM

Try piping a ricotta cheese into the squash blossoms.  It's great because it oozes out of them at the end and also slows the cooking of the blossoms themselves so they still have a nice bite.  I make a pie in the fall that has a little bit of mozzarella, some fresh orange tomato slices, and ricotta filled squash blossoms. 
Title: Re: 2Stone pizza pics
Post by: parallei on July 30, 2013, 09:56:49 PM
that's a nice puffy cornicione for a sourdough.

This is a sourdough dough also:

http://www.pizzamaking.com/forum/index.php/topic,13911.msg269047.html#msg269047 (http://www.pizzamaking.com/forum/index.php/topic,13911.msg269047.html#msg269047)

I think the source of the yeast used has less to do with a puffy cornicione than how you make and handle the dough, and also the amount of dough used for a given skin diameter.

But I'm no expert.......   
Title: Re: 2Stone pizza pics
Post by: tinroofrusted on July 31, 2013, 12:22:26 AM
Thought I would add something to the thread since I tried some new toppings. Burrata with squash blossoms baked last night in the 2stone Inferno. 62.5% HR, 3% salt, 2% ischia, 48 hour fermentation, 90 second bake. I think the burrata was a bit overpowering. I'll probably try a fior di latte next time since the squash blossoms have such a delicate flavor.
That pizza looks like it should be entered into the Blackstone Challenge. I know its not baked in a Blackstone but it is definitely "in the zone". Nice job! 
Title: Re: 2Stone pizza pics
Post by: Everlast on July 31, 2013, 01:49:03 AM
BenLee, I like your idea for ricotta filled squash blossoms. I think that would complement them more than the burrata.

tinroofrusted, thanks, I appreciate that.

Here's a couple of shots of tonight's pizza bake using leftover ingredients I had in the fridge. It's the same batch of dough but 4 days old. The dough got 48 hours at 65F, then another 48 in the fridge at 37F, then 2 hours at 80F. Toppings are crushed tomatoes, fior di latte, cheddar, applewood smoked bacon, and caramelized onions. This one was good enough that I might add it to the regular lineup. I've also been experimenting with using the top of the dough ball as the top of the pizza. I did that for both this one and the squash blossom pizza. I think that may also contribute to the nicer cornicione. In the past I had always used the top of the dough ball as the bottom.
Title: Re: 2Stone pizza pics
Post by: parallei on August 03, 2013, 09:40:10 PM
Pizza with leftover chicken pesto salad, fresh mozz, tomatoes from the garden, and 24 hr SD dough.  Just the thing on a hot summer day......
Title: Re: 2Stone pizza pics
Post by: Jackie Tran on August 03, 2013, 10:15:57 PM
Paul that sounds like a great combination. :drool:
Title: Re: 2Stone pizza pics
Post by: parallei on August 09, 2013, 10:30:26 PM
Just a random AP Flour and starter 2Stone pie.

I made it because I wanted to try the $1.50 San Marzano Style tomatoes pictured below.  I found it interesting that Kroger (King Soopers/City Market here in Denver) now has a house brand San Marzano Style tomato.  Times have changed!

The tomatoes were not that great.  Sweet, but lacking any real depth of flavor.  Also an unusually firm texture.  But there was a tiny whole basil leaf!  I ended up adding some Sicilian Oregano and white pepper to them.

Title: Re: 2Stone pizza pics
Post by: norma427 on August 10, 2013, 07:22:02 AM
Great looking pie Paul!

Norma
Title: Re: 2Stone pizza pics
Post by: parallei on August 10, 2013, 10:46:56 AM
Thanks Norma!
Title: Re: 2Stone pizza pics
Post by: thezaman on August 10, 2013, 10:52:39 AM
 those pies are beautiful. you have that oven zeroed in !! it there any taste difference vs wood cooking? in Vegas all wood ovens used gas and i didn't notice much difference. beautiful,beautiful work!!! 
Title: Re: 2Stone pizza pics
Post by: parallei on August 10, 2013, 12:04:48 PM
those pies are beautiful. you have that oven zeroed in !! it there any taste difference vs wood cooking? in Vegas all wood ovens used gas and i didn't notice much difference. beautiful,beautiful work!!! 

Larry - From all us 2Stoners, thanks for the kind words.

I'm probably not the best person to discuss the gas vs. wood issue.  My wife and I have traveled to Italy five or six times over the years, but mostly in the north and Liguria (where my family is from).  As far as flat breads go, we were mostly eating wonderful focaccia and various pizza in teglia.  The few examples of Neapolitan style pies we had in northern Italy were not great.  Cheap ingredients and made with no care.  I remember a particularly bad experience in Padua. 

In Denver, I've enjoyed pies at a VPN place named  Marco's Coal Fired Pizza (it is not coal fired).

http://www.marcoscoalfiredpizza.com (http://www.marcoscoalfiredpizza.com)  They do a pretty good job.

I believe Damian (Everlast) has owned both a wood fired oven and a 2Stone.  Perhaps he'll pipe up on the issue.  His pies are great.



Title: Re: 2Stone pizza pics
Post by: mkevenson on August 10, 2013, 01:28:51 PM
Great looking pies! I only wish my 2 stone pies would look as good as yours. I am baking one today. We will see.
I have the grill model powered by 60k  btu camp stove.


Thanks for the pics


Mark


Title: Re: 2Stone pizza pics
Post by: Everlast on August 11, 2013, 06:57:21 PM
A Craig dough spec pizza with Calabrian chili oil drizzled on top from last night's bake on the Inferno:
Title: Re: 2Stone pizza pics
Post by: PizzaJerk on August 11, 2013, 09:22:20 PM
That is a stupendous effort!

Regards,
Anthony
Title: Re: 2Stone pizza pics
Post by: TXCraig1 on August 11, 2013, 09:26:01 PM
Gorgeous!
Title: Re: 2Stone pizza pics
Post by: rockmes on August 11, 2013, 09:27:57 PM
A Craig dough spec pizza with Calabrian chili oil drizzled on top from last night's bake on the Inferno:

Spot on!  :drool:
Title: Re: 2Stone pizza pics
Post by: Jackitup on August 11, 2013, 09:29:32 PM
My T Fine!!!!!
Title: Re: 2Stone pizza pics
Post by: parallei on August 11, 2013, 09:36:26 PM
Isn't it though. :chef:
Title: Re: 2Stone pizza pics
Post by: Jackie Tran on August 11, 2013, 11:19:23 PM
A Craig dough spec pizza with Calabrian chili oil drizzled on top from last night's bake on the Inferno:

Winner winner chicken dinner!
Title: Re: 2Stone pizza pics
Post by: norma427 on August 12, 2013, 07:10:36 AM
A Craig dough spec pizza with Calabrian chili oil drizzled on top from last night's bake on the Inferno:

Everlast,

Great looking pizza!

Norma
Title: Re: 2Stone pizza pics
Post by: DenaliPete on August 12, 2013, 07:45:01 AM
Everlast, that pie is probably one of the best looking pizzas I've seen on the forum.  Absolutely beautiful.
Title: Re: 2Stone pizza pics
Post by: Everlast on August 12, 2013, 01:05:42 PM
Thanks guys! I appreciate the compliments. I've been tweaking a few things lately and have been turning out some noticeably better pizzas. First, I've reduced mixing time in the KA stand mixer by about 20%. Second, I've increased proofing time at room temp and have made adjustments using my oven with the light on if I need additional rise before firing. Lastly, I've been using the top of the dough ball as the top of the pizza. I always did the reverse before. The extra little blisters on the top of the dough ball seem to make for more pronounced char bubbles on the top of the baked pizza. It also seems to yield a puffier cornicione as well.
Title: Re: 2Stone pizza pics
Post by: parallei on August 19, 2013, 08:55:04 PM
This dough was supposed to be 8% starter @ 24 hours, but ended up spending an additional 24 hour is the fridge with a 3 hour room temp warm up.  The dough was good!  It was also my first use of the VT Smoked Pepperoni.

Both of us were disappointed with the VT Smoked Pepperoni.  I thought it lacked any pork or fermentation by-products taste.  You know, the funky taste associated with a, dare I say it, artisanal or Italian salume.  It had a bit of heat from some spice and was a lot more greasy than we like or are used to.  I'm afraid it did not taste like real food to us.  We'll stick with the Margherita Brand Natural Casing Dry Pepperoni.  To each his/her own!


 
Title: Re: 2Stone pizza pics
Post by: italdream on August 20, 2013, 11:20:23 AM
A Craig dough spec pizza with Calabrian chili oil drizzled on top from last night's bake on the Inferno:
WOW.  :drool:
Title: BACK IN THE GAME!!!
Post by: ringkingpin on September 02, 2013, 09:46:59 AM
So after not making pizza for seven months for a variety of reasons I finally got some more flour, reconstituted my starters and got to work!  Not bad for my first attemp in half a year.  We had a nice little party :)  Since I have last baked, we switched my twostone from Propane to NG with help from Willard.  I love using this oven!

Title: Re: 2Stone pizza pics
Post by: mkevenson on September 02, 2013, 10:56:08 AM
RKP, glad your'e back in the bake. Which 2Stone do you use?
I vote the last pie as my fave :chef: 


Mark

Title: Re: 2Stone pizza pics
Post by: ringkingpin on September 03, 2013, 02:05:23 PM
Thanks Mark,

Yup, making pizza brings a lot of joy to me (and the entire house hold).  It's great to be back in the drivers seat.   ;D :chef: :pizza: ;D
Title: Re: 2Stone pizza pics
Post by: f.montoya on September 05, 2013, 10:01:24 AM
Absolutely mouthwatering photos!! I'm hungry.
Title: Re: 2Stone pizza pics
Post by: corkd on October 13, 2013, 12:47:31 PM
Grape tomatoes, garlic, asiago, fresh oregano, Thai basil... Orphan caputo ADY dough used on day 6 from fridge. Forgot it was in there.

Clay
Title: Re: 2Stone pizza pics
Post by: ringkingpin on October 24, 2013, 10:43:59 AM
corked, that looks awesome!  Did you confit the tomatoes or were they put on the pizza raw?

Gotta keep the 2stone love going!  I did a bake last night and I'm making much tastier and better texture pies using 10% starter.  I also am now weighing everything including the proportions of starter which is 100% hydration.  Did six pizzas last night but only snapped a pic of one.
The sausage was spicy Italian from Publican Quality Meats in Chicago and it was really, really good.  http://publicanqualitymeats.com/ (http://publicanqualitymeats.com/)
Title: Re: 2Stone pizza pics
Post by: corkd on October 24, 2013, 10:47:17 AM
That looks great-- I just used my tomatoes raw, mixed with some sliced garlic...
Title: Re: 2Stone pizza pics
Post by: ringkingpin on October 24, 2013, 10:51:27 AM
corked, can I ask you a couple questions?

What temp do you usually bake at on the front of the bottom stone

what hydration are you using (ish)

yeast or starter?

Thanks!
Title: Re: 2Stone pizza pics
Post by: corkd on October 24, 2013, 06:24:01 PM
My 2stone is the grill setup; I bake anywhere from 700 to 850, measured at the center of the stone.
The front of the stone is usually not that a temp diff frm the center.
I modified the center burner gas opening on my weber so that it kicks out more BTUs..
I use mostly 58-60 hydration; mostly with ADY. I do use starter from time to time, but yeast is much better for leaving dough in the fridge (& forgetting it's there, even) for longer periods.
My starter doughs tear easily & taste too sour after long periods.

The temp on that pie I posted was on the lower side... Just over 700.
Title: Re: 2Stone pizza pics
Post by: TomN on October 24, 2013, 06:47:42 PM
Thanks for posting all your pies. They are beautiful.

TomN
Title: Re: 2Stone pizza pics
Post by: Serpentelli on October 24, 2013, 10:35:29 PM
Grape tomatoes, garlic, asiago, fresh oregano, Thai basil... Orphan caputo ADY dough used on day 6 from fridge. Forgot it was in there.

Clay
corked, that looks awesome!  Did you confit the tomatoes or were they put on the pizza raw?

Gotta keep the 2stone love going!  I did a bake last night and I'm making much tastier and better texture pies using 10% starter.  I also am now weighing everything including the proportions of starter which is 100% hydration.  Did six pizzas last night but only snapped a pic of one.
The sausage was spicy Italian from Publican Quality Meats in Chicago and it was really, really good.  http://publicanqualitymeats.com/ (http://publicanqualitymeats.com/)

Two great looking pies there, fellas! Looking forward to my next 2stone bake!

John K
Title: Re: 2Stone pizza pics
Post by: ringkingpin on October 25, 2013, 11:59:30 AM
Thanks for the kind words guys!  I'm having a lot of fun playing with small tweaks in my dough.  Here are some pics from lasts nights session:

Title: Re: 2Stone pizza pics
Post by: Everlast on November 01, 2013, 01:02:32 PM
Here's my line up from the other night. Dough is 62.5%HR, 3% salt, 2% Ischia, 48h @ 65F. One thing I recently noticed - using the top of the dough ball from a container as the top of a pizza presents a problem. Though it makes for a nice smooth, well shaped pizza, there are extra sticky spots on the bottom of the dough that stick to the pizza peel regardless of how much flour is used. Thus, I've gone back to using the top of the dough as the bottom of the pizza. It just releases off the peel much easier.

Margherita with Calabrian chili oil and Aleppo pepper
Lemon and olive oil with La Tur, artichoke hearts, fresh rosemary and thyme, lemon zest
Truffle oil, robiola, crimini mushrooms, white mushrooms, oyster mushrooms, truffle salt
Olive oil, fior di latte, smoked pancetta, brussels sprouts, shaved garlic
Mozzarella, pepperoni, red onions, fire-roasted poblano peppers
Title: Re: 2Stone pizza pics
Post by: mkevenson on November 01, 2013, 01:53:29 PM
Very nice uniformity.
Title: Re: 2Stone pizza pics
Post by: Serpentelli on November 01, 2013, 03:26:05 PM
Here's my line up from the other night. Dough is 62.5%HR, 3% salt, 2% Ischia, 48h @ 65F. One thing I recently noticed - using the top of the dough ball from a container as the top of a pizza presents a problem. Though it makes for a nice smooth, well shaped pizza, there are extra sticky spots on the bottom of the dough that stick to the pizza peel regardless of how much flour is used. Thus, I've gone back to using the top of the dough as the bottom of the pizza. It just releases off the peel much easier.

Margherita with Calabrian chili oil and Aleppo pepper
Lemon and olive oil with La Tur, artichoke hearts, fresh rosemary and thyme, lemon zest
Truffle oil, robiola, crimini mushrooms, white mushrooms, oyster mushrooms, truffle salt
Olive oil, fior di latte, smoked pancetta, brussels sprouts, shaved garlic
Mozzarella, pepperoni, red onions, fire-roasted poblano peppers

Love the uniformity of the pies! What were your cooking temps and oven management details on those?

John K
Title: Re: 2Stone pizza pics
Post by: Serpentelli on November 01, 2013, 03:30:15 PM
Thanks for the kind words guys!  I'm having a lot of fun playing with small tweaks in my dough.  Here are some pics from lasts nights session:

Must have missed this one! Great looking pies there my 2stone compadre!

We made some for the adult trick-or-treaters last night. My WFO is getting jealous.

John K
Title: Re: 2Stone pizza pics
Post by: tinroofrusted on November 01, 2013, 03:32:33 PM
Here's my line up from the other night. Dough is 62.5%HR, 3% salt, 2% Ischia, 48h @ 65F.

Those pizzas are really nice, Everlast. Well done! 
Title: Re: 2Stone pizza pics
Post by: Everlast on November 01, 2013, 04:46:32 PM
Thanks guys! It was a solid night with no mishaps. I usually get a least one pizza that gets messed up but not this time.

Love the uniformity of the pies! What were your cooking temps and oven management details on those?

John K

They were all baked at around 850 degrees. Cooking time was 90 seconds. In between each pizza, I turn down the flame so it just barely clears the bottom stone. That keeps it consistently around 850. I then turn off the motor, launch the pizza, turn the motor back on, and then turn the flame up all the way until it rolls around the curve and up on to the top stone about an inch or two. If I get leoparding too quick, I may turn down the flame slightly. I've gotten pretty good about visually gauging the flame height versus top doneness.
Title: Re: 2Stone pizza pics
Post by: Serpentelli on November 02, 2013, 08:37:40 AM
Thanks guys! It was a solid night with no mishaps. I usually get a least one pizza that gets messed up but not this time.

They were all baked at around 850 degrees. Cooking time was 90 seconds. In between each pizza, I turn down the flame so it just barely clears the bottom stone. That keeps it consistently around 850. I then turn off the motor, launch the pizza, turn the motor back on, and then turn the flame up all the way until it rolls around the curve and up on to the top stone about an inch or two. If I get leoparding too quick, I may turn down the flame slightly. I've gotten pretty good about visually gauging the flame height versus top doneness.

Thanks ! I'm just gettting to feel comfortable at 850, but I have to remember to turn it down between bakes.

John K
Title: Re: 2Stone pizza pics
Post by: mkevenson on November 02, 2013, 04:08:17 PM
Baked today. 2 Stone grill model.  700 F, 3min. Garlic and Basil white sauce. Cotswold Long Clawson cheese. KASL, 62% hyd, 1.5% EVOO, 2% salt. 61 hrs cold 40F ferm, 4 hrs 50F ferment.
Very nice light crust Good taste both crust and cheese.


Mark
Title: Re: 2Stone pizza pics
Post by: Serpentelli on November 03, 2013, 07:43:20 AM
Baked today. 2 Stone grill model.  700 F, 3min. Garlic and Basil white sauce. Cotswold Long Clawson cheese. KASL, 62% hyd, 1.5% EVOO, 2% salt. 61 hrs cold 40F ferm, 4 hrs 50F ferment.
Very nice light crust Good taste both crust and cheese.


Mark

Looks and sounds good there, Mark. Surprised that its so light in color with that temp/duration. The cornicione looks great.

John K
Title: Re: 2Stone pizza pics
Post by: mkevenson on November 03, 2013, 10:20:48 AM
Looks and sounds good there, Mark. Surprised that its so light in color with that temp/duration. The cornicione looks great.

John K

John, the 700F was mid stone just before launch. I reduced the flame as the top seemed to be getting a little darker than the bottom. I am trying really hard to keep the bottom from scorching. I agree it could have used a bit more color. As you know, it is hard to measure temps once the pie hits the stone.
Thanks for the comment.

Mark
Title: Re: 2Stone pizza pics
Post by: parallei on March 09, 2014, 11:11:39 PM
In the  70F's here today, high of 35F and snow on Tuesday.  So we snuck a few pies in.
Title: Re: 2Stone pizza pics
Post by: rjlouro on March 11, 2014, 07:30:38 AM
Great job on that one! Now I'm hungry...
Title: Re: 2Stone pizza pics
Post by: parallei on March 16, 2014, 10:58:59 PM
A couple from this evening.  A 2.5% starter dough that ended up doing the fermentation shuffle.  About 28 hours @ room temp (72F ish), 12 hours @ 54F (wine storage), 5 hours @ 38F (fridge) and 3 hours at room temp again.  Tasted and handled great, but I started with too much starter...........

Title: Re: 2Stone pizza pics
Post by: norma427 on March 17, 2014, 08:58:58 AM
Paul,

Your pies look great!  Love that crumb shot too!   :drool:

Norma
Title: Re: 2Stone pizza pics
Post by: landras on March 17, 2014, 05:16:59 PM
 
Very nice uniformity.

 ^^^
Title: Re: 2Stone pizza pics
Post by: TXCraig1 on March 17, 2014, 10:30:02 PM
 ^^^

A couple of my favorites.
Title: Re: 2Stone pizza pics
Post by: parallei on March 23, 2014, 10:29:54 PM
Tonight's pizza with salumi.



Title: Re: 2Stone pizza pics
Post by: parallei on March 30, 2014, 10:58:33 PM
Potato (rosemary, garlic, thyme) and pancetta pie......
Title: Re: 2Stone pizza pics
Post by: Steve on April 02, 2014, 09:33:18 PM
Here's my first-ever Neapolitan style made with my new 2stone oven. Not bad for my first try!
Title: Re: 2Stone pizza pics
Post by: waynesize on April 02, 2014, 09:43:34 PM
Looks great, Steve. Keep 'me coming!

Wayne
Title: Re: 2Stone pizza pics
Post by: Serpentelli on April 03, 2014, 01:40:13 PM
Here's my first-ever Neapolitan style made with my new 2stone oven. Not bad for my first try!

So Steve,

What are your initial impressions of the 2Stone? That is certainly QUITE the pie for the "first ever" NP!! The shape and color are great. I bet you can crank that heat a bit, tho'. How long was that bake and did you take a stone temp?

John K
Title: Re: 2Stone pizza pics
Post by: mkevenson on April 03, 2014, 02:08:01 PM
Great pie, Steve.  :drool:  Better than my 2 stone pies after a couple years. Overall pizza making experience is a good thing!
 
How are you gonna choose which oven to use?
 
Mark
Title: Re: 2Stone pizza pics
Post by: parallei on April 03, 2014, 03:20:18 PM
Quote
That is certainly QUITE the pie for the "first ever" NP!!

+1
Title: Re: 2Stone pizza pics
Post by: Steve on April 03, 2014, 04:01:38 PM
Thanks, everyone!

I used TXCraig's recipe for the dough (Caputo "blue" @ 62.5% hydration, salt, and IDY) with a 3 day cold fermentation (yes, I know he frowns upon that, but I made the dough 3 days ahead of time and it would have blown-out at room temperature). Sauce was Escalon 6-in-1 spooned straight out of the can. Cheese was BelGioioso fresh mozzarella from Costco.

I wasn't sure how high to crank the temperature, so I played it safe and heated the stone to 750 degrees F for all three pizzas. Cooking time was exactly 120 seconds for each pie. Damian later told me that I should've heated the stone to 850 degrees F for a 90 second bake, so I plan to try that next time.

All in all, I am VERY happy with the 2stone. It's definitely a no-brainer for a quick pizza dinner after a long day at work.
Title: Re: 2Stone pizza pics
Post by: Steve on April 03, 2014, 04:55:02 PM
Oh, and I forgot to mention, my wife said it was one of the best pizzas that she's ever had... the bright tomato flavor of the 6-in-1s, the cheese was perfect and creamy, the basil was fresh, and the crust was cooked perfectly with lots of flavor and just the right amount of charring.

My wife has endured a LOT of my pizza making, all of which has come out of our electric oven in the kitchen. So getting rave reviews from her means a lot... and she was comparing my pizza to those from Keste and others that she's had recently (both here in Richmond and NYC).  ;D

Also, I just bought an Ischia culture, so I'm going to duplicate TXCraig's recipe to the letter. THAT should knock her socks off!
Title: Re: 2Stone pizza pics
Post by: dineomite on April 06, 2014, 12:05:44 PM
I based this one off a Croque Monsieur.
Title: Re: 2Stone pizza pics
Post by: parallei on April 06, 2014, 12:27:48 PM
Beautiful pie dineomite. :chef:
Title: Re: 2Stone pizza pics
Post by: thezaman on April 06, 2014, 01:18:39 PM
yes that is beautiful.!!
Title: Re: 2Stone pizza pics
Post by: parallei on April 07, 2014, 09:58:36 AM
Two from last night.  A 24 hour SD dough (slightly over fermented).  Potato again because my wife likes them and a sausage pie.
Title: Re: 2Stone pizza pics
Post by: anverc on April 20, 2014, 12:24:03 PM
After dealing with some broken stones (http://www.pizzamaking.com/forum/index.php?topic=30602.msg310639#msg310639 (http://www.pizzamaking.com/forum/index.php?topic=30602.msg310639#msg310639)), and burner issues (http://www.pizzamaking.com/forum/index.php?topic=31470.0 (http://www.pizzamaking.com/forum/index.php?topic=31470.0)), i resurrected some dough that was meant to be consumed friday night and got this as my first 2stone attempt.  it was easily the best pie i've ever made
Title: Re: 2Stone pizza pics
Post by: mkevenson on April 20, 2014, 03:35:35 PM
Anverc, congrats, you are well on your way ^^^ .


Mark
Title: Re: 2Stone pizza pics
Post by: corkd on April 27, 2014, 10:36:05 AM
2 from last nite. Caputo, 66%, 1.5% starter, 40 hour.. Took a cue from Roberta's & upped my HR%- big difference in taste & texture. Dough almost opens itself.
Title: Re: 2Stone pizza pics
Post by: TXCraig1 on April 27, 2014, 12:30:19 PM
Nice. I like the fresh (not dry) look.
Title: Re: 2Stone pizza pics
Post by: dineomite on April 27, 2014, 01:26:06 PM
Corkd,

Really nice looking pies. Do you think you're going to stay at 66%, or are you going to inch up from there?
Title: Re: 2Stone pizza pics
Post by: corkd on April 27, 2014, 02:35:13 PM
Thanks Craig. I use your work flow & SD %. Very helpful.

Dinomite, I think I'll stay here for a while. This HR is a good fit for my modest skill level. It might prove to be more difficult as the temp & humidity increase (as far as sticking )

What do you think? How far do you push yours?

Title: Re: 2Stone pizza pics
Post by: dineomite on April 27, 2014, 03:08:33 PM
Technically, I doubt I've pushed it much further than 66%, and even then it might have just been 65 because I was using more starter for a 24 dough.

I'm typically at 63. I've been on a pretty good streak lately, so right now I'm just trying to nail the consistency for a 24, 48, 72 hour dough. I keep playing with the yeast percentages until I get a dough I like. If I've learned anything it's that you only alter one variable at a time. This pizza thing reminds me a lot of fiddling with a golf swing.
Title: Re: 2Stone pizza pics
Post by: corkd on April 27, 2014, 06:57:03 PM
Not a golfer- but I can relate.. Like perfecting a turn in alpine skiing. Yes, a moving target for sure.
Title: Re: 2Stone pizza pics
Post by: anverc on April 28, 2014, 11:55:42 PM
i tried a different opening technique and ripped this one, but it turned out amazing anyway:

100% caputo pizzaria (1% is technically KAAP)
2% starter
63% hydration
2.9% salt (a portion was smoked salt)

32hour bulk at 64F
balled, 75 hours at 35F
8 hours at 78F
the last hour it was sitting in the flour, on the counter, uncovered... we had a little accident i had to deal with  :-D
90 seconds ~800F

best crust flavor award goes to this one.  we have two others from this batch that are still at 35F.  I'll be warming them slightly less tomorrow.
Title: Re: 2Stone pizza pics
Post by: corkd on April 29, 2014, 08:00:49 AM
Looks good-- from your SD % and fermentation length I would guess you got pronounced SD favors ?
My most recent 52hr [email protected] , 1.5% French starter, were just a little too pronounced for me.
I find that these SD Doughs degrade quickly in the fridge.
Title: Re: 2Stone pizza pics
Post by: anverc on April 29, 2014, 11:08:33 AM
Looks good-- from your SD % and fermentation length I would guess you got pronounced SD favors ?
My most recent 52hr [email protected] , 1.5% French starter, were just a little too pronounced for me.
I find that these SD Doughs degrade quickly in the fridge.

I'd call the flavor perfect, but I tend to like dough that's a bit on the sour side. The starters I have do great in the fridge.  Once out of the fridge I normally let mine warm a little longer than I originally expected to get good spring.  I've done 1.3% for 48hrs @ 65F and it's not enough flavor for me.  I have friends coming over thursday and some coming over saturday - so i'll target saturday for the 52hr and let you know the difference.  I think I'm SOL for thursday (making that dough tonight)

I don't know if the photo above is Camaldoli or Ischia - I lost track of which was which a while ago.  One of the two is a little bit faster than the other, that's the one in this photo - it is currently in the jar marked Camaldoli ;)  If you're ever in Albany let me know and I'll jar them for you.

edit/note: I also have 35F up there because that's what my app (which get's it's data from txCraig's chart) limits it to, and i was copying my recipe and results from there.  We have our fridge running closer to 33-34.
Title: Re: 2Stone pizza pics
Post by: corkd on April 29, 2014, 06:55:06 PM
I'd call the flavor perfect, but I tend to like dough that's a bit on the sour side. The starters I have do great in the fridge......

Actually, I meant the dough balls themselves, degrading quickly in fridge. Sorry to not be more clear. Thank you for the offer -- I have had both Italian cultures in the past, but am happy with the French version I currently use. I found that having too many starters was not for me.
Which 2 stone do you have? I use the grill model, plus I modified the weber burner to get more BTU's...
Title: Re: 2Stone pizza pics
Post by: anverc on April 29, 2014, 07:51:06 PM
Actually, I meant the dough balls themselves, degrading quickly in fridge. Sorry to not be more clear. Thank you for the offer -- I have had both Italian cultures in the past, but am happy with the French version I currently use. I found that having too many starters was not for me.
Which 2 stone do you have? I use the grill model, plus I modified the weber burner to get more BTU's...

I was also talking about the balls. Do you mean the shape? I have never have a ball shape left after just a few hours of sitting. Here is what today's look like.

I have the inferno. I just started using it last weekend. Before then I was on cheap stones in a gas oven and I was addin oil and sugar
Title: Re: 2Stone pizza pics
Post by: anverc on April 29, 2014, 08:17:34 PM
Outcome of the extra day. First attempt at bread was a failure. Flavor was better than yesterday!
Title: Re: 2Stone pizza pics
Post by: corkd on April 30, 2014, 11:16:10 AM
Nice looking pie. I have left SD dough balls past the 48 hour window in the fridge-- maybe  to 4 extra days. The SD  takes over, & they get slack & tear easily. ADY dough balls seem to last longer.

The inferno looks like a good oven. My grill model is rusting badly.. Not sure I will replace it when it finally
Goes....
Title: Re: 2Stone pizza pics
Post by: anverc on May 01, 2014, 06:45:13 PM
Tonight was slightly wetter but otherwise the same. I worked the pizza for the last 30sec which resulted in far less burning than I was getting

This was my daughters first pizza :)

Corkd which idy recipe are you using? Just flour water salt and Craig's chart?
Title: Re: 2Stone pizza pics
Post by: anverc on May 03, 2014, 08:35:19 PM
I had a close to 56hr 1.3 ferment. I really liked it.  We launched 8 pies tonight this is the only one I remembered to photo (people were freaking out and a friend demanded a photo)
Title: Re: 2Stone pizza pics
Post by: Jackitup on May 03, 2014, 09:45:51 PM
BEAUTIFUL!!!! Did you use a base with this, like maybe a sweet cream, sweetened mascarpone??

jon
Title: Re: 2Stone pizza pics
Post by: anverc on May 04, 2014, 11:34:30 AM
BEAUTIFUL!!!! Did you use a base with this, like maybe a sweet cream, sweetened mascarpone??

jon

thanks!
no, we were going to whip up some icing to drizzle on top but this was the end of the night and that just didn't seem reasonable.  sweetened mascarpone is a great idea, it would have gone very well with this!

this was just raw sugar, frozen black/raspberries, and some spoons here and there of chocolate hazelnut spread (similar to nutella).  the spread burned, but didn't affect the taste.  next time i'll melt it down and put it on after the bake.
Title: Re: 2Stone pizza pics
Post by: parallei on May 25, 2014, 11:14:58 PM
 SD 24 hr room temp dough.  Potato with pancetta, and a pepperoni pie.  Went a bit crazy with the mozz. ;D

 
Title: Re: 2Stone pizza pics
Post by: anverc on May 28, 2014, 04:15:20 PM
 :drool:  Those look beautiful Parallei

Tonight I take apart my 2stone and truck it to my friend's where I won't have daily access for at least a year  :'(
Title: Re: 2Stone pizza pics
Post by: parallei on May 28, 2014, 05:59:12 PM
:drool:  Those look beautiful Parallei

Thanks Anvrc!

Tonight I take apart my 2stone and truck it to my friend's where I won't have daily access for at least a year  :'(

That's no good. ???

Title: Re: 2Stone pizza pics
Post by: corkd on May 29, 2014, 09:04:39 AM
SD 24 hr room temp dough...
Could you share your formula for this? You may have already done so elsewhere..

Clay
Title: Re: 2Stone pizza pics
Post by: parallei on May 29, 2014, 10:05:23 AM
Could you share your formula for this? You may have already done so elsewhere..

Clay

Clay,

Nothing fancy:

100% Caputo
61%   Water
2.5%  Salt (Regular Table Salt)
2.5%  Active Starter (Ischia)

-  Dislove salt in water
-  Whisk in starter
-  Add flour mix with Danish Dough Whisk
- Rest 20 min
- Hand knead about 5 min.
- Rest 20 min
- Hand knead about 5 min. or until it looks right
- Bulk about 5 hours
- Ball and go to bed
- Dough was used at about 23 hours total time

I only made about 750g total.

250g balls.
Title: Re: 2Stone pizza pics
Post by: corkd on May 30, 2014, 08:45:12 AM
Thanks, I was interested in your starter %  & HR vs your ferment time.
Title: Re: 2Stone pizza pics
Post by: dineomite on May 31, 2014, 11:51:33 PM
Andouille, onion confit, roasted toms, fontina + Mozz
Title: Re: 2Stone pizza pics
Post by: corkd on June 01, 2014, 09:50:55 AM
Looks good!
Title: Re: 2Stone pizza pics
Post by: parallei on June 01, 2014, 10:58:10 PM
Tonight's pizza. Again, a 24hr room temp. dough.
Title: Re: 2Stone pizza pics
Post by: TXCraig1 on June 01, 2014, 11:20:52 PM
Awesome!
Title: Re: 2Stone pizza pics
Post by: TXCraig1 on June 01, 2014, 11:21:25 PM
The background isn't bad either.
Title: Re: 2Stone pizza pics
Post by: parallei on June 01, 2014, 11:45:22 PM
Thanks Craig.

We've had a bunch of moisture this spring so everything is pretty green.  Also another bumper crop of rabbits.  The bastardi cleaned out the cool weather greens. >:(
Title: Re: 2Stone pizza pics
Post by: Serpentelli on June 02, 2014, 01:15:05 PM
Andouille, onion confit, roasted toms, fontina + Mozz

dineomite,

That's a beautiful looking pizza. I keep on meaning to put some portugese chourico on my nexct pie but haven't. You have motivated me.

What's your dough specs and cooking temp/time there?

John K
Title: Re: 2Stone pizza pics
Post by: TXCraig1 on June 02, 2014, 01:46:41 PM
Thanks Craig.

We've had a bunch of moisture this spring so everything is pretty green.  Also another bumper crop of rabbits.  The bastardi cleaned out the cool weather greens. >:(

Something is eating my low hanging tomatoes. I don't know what it is. I haven't seen any birds, and it seems to happen at night anyway, but nothing is getting caught in the traps.
Title: Re: 2Stone pizza pics
Post by: Serpentelli on June 02, 2014, 01:57:24 PM
Something is eating my low hanging tomatoes. I don't know what it is. I haven't seen any birds, and it seems to happen at night anyway, but nothing is getting caught in the traps.

Have you checked the underside of your leaves for this guy? Not sure if he lives where you are, but the little bastards killed my tomatoes a few years ago.

John K
Title: Re: 2Stone pizza pics
Post by: Jackitup on June 02, 2014, 02:30:03 PM
Slugs are a biggy too, also bats, flying squirrels, all nocturnal


Title: Re: 2Stone pizza pics
Post by: TXCraig1 on June 02, 2014, 02:45:28 PM
Have you checked the underside of your leaves for this guy? Not sure if he lives where you are, but the little bastards killed my tomatoes a few years ago.

John K

No, these are definitely pecked or chewed. I've had my share of run-ins with the tomato hornworm. Sevin liquid keeps them down. FWIW, I don't think that worm did that to that leaf. In my experience, hornworms start at the edge and work their way in. I would expect to see half a leaf rather than a leaf with holes. I've seen worms do that but they are much smaller.
Title: Re: 2Stone pizza pics
Post by: Serpentelli on June 02, 2014, 04:40:49 PM
Oh yeah, just noticed those holes. I agree, mine ate from edges in also. But also ate the tomatoes themselves! That's just a web pic.
Title: Re: 2Stone pizza pics
Post by: dineomite on June 02, 2014, 09:00:17 PM
Serp,

I did the following for this one:

100% Caputo
65% H2O
3% NaCL
0.05% Ischia

12 hr bulk at 68º
36 hr balled at 72-74º

75 seconds at 850º

I've really been focusing on mixing the dough just after the starter has reached the apex of its rise. I tend to get my best results this way. I'm not crazy about the 'stretchiness' of this dough, simply because it has a tendency to want to stick to the peel. Perhaps if there was a little less hydration or the dough ball was cooler it would be easier to work with. Part of the problem is that my wife wants a ton of stuff on top of these pizzas. It borders on the edge of ridiculous sometimes.
Title: Re: 2Stone pizza pics
Post by: dineomite on June 02, 2014, 09:02:08 PM
EDIT:

0.5% not 0.05%
Title: Re: 2Stone pizza pics
Post by: Serpentelli on June 03, 2014, 12:37:23 PM
Well thanks dineomite. If the cornicione is any indication I'd bet the entire pizza was great, regardless of the "density" of the toppings!

Title: Re: 2Stone pizza pics
Post by: ringkingpin on June 08, 2014, 09:12:15 AM
If the leaves of the plant aren't touching the ground, try wrapping some tinfoil around the base of the stalk of the plant, that'll keep the tomatoe worms off.
Title: Re: 2Stone pizza pics
Post by: parallei on June 16, 2014, 11:19:53 PM
One of tonight's 2Stoners.  A 48 hr SD with potato (simmered 'til soft, rosemary, garlic, thyme, EVOO), fresh mozz, and pancetta.

See "The Thread of Shame" for the second "pie".
Title: Re: 2Stone pizza pics
Post by: Totti on June 17, 2014, 02:42:54 AM
One of tonight's 2Stoners.  A 48 hr SD with potato (simmered 'til soft, rosemary, garlic, thyme, EVOO), fresh mozz, and pancetta.

See "The Thread of Shame" for the second "pie".
Looking good. Where is this thread of shame?? :)
Title: Re: 2Stone pizza pics
Post by: Tampa on June 17, 2014, 08:09:55 AM
Looking good. Where is this thread of shame?? :)
Here is the link: http://www.pizzamaking.com/forum/index.php?topic=29237.msg319966#msg319966 (http://www.pizzamaking.com/forum/index.php?topic=29237.msg319966#msg319966)
Dave
Title: Re: 2Stone pizza pics
Post by: parallei on June 17, 2014, 06:30:19 PM
Thanks Totti!
Title: Re: 2Stone pizza pics
Post by: TXCraig1 on June 17, 2014, 07:55:53 PM
One of tonight's 2Stoners.  A 48 hr SD with potato (simmered 'til soft, rosemary, garlic, thyme, EVOO), fresh mozz, and pancetta.

Now that is a white pie I could get into!
Title: Re: 2Stone pizza pics
Post by: jeffereynelson on June 17, 2014, 08:00:23 PM
One of tonight's 2Stoners.  A 48 hr SD with potato (simmered 'til soft, rosemary, garlic, thyme, EVOO), fresh mozz, and pancetta.

See "The Thread of Shame" for the second "pie".

Have you done potato cut into very thin slices with oil and placed raw? If so, how do the two methods compare for you?
Title: Re: 2Stone pizza pics
Post by: parallei on June 17, 2014, 10:39:25 PM
Now that is a white pie I could get into!

Thanks!  Potato and pork, a fellow can't go wrong.  I always thought a few clams would go well on this pie.  There is some Portuguese dish, I can't remember the name, that has clams, potato and pork.  Good stuff.

Have you done potato cut into very thin slices with oil and placed raw? If so, how do the two methods compare for you?

No, I haven't done the slices method.  I've been using Yukon Golds with this method for quite some time.  My wife likes them this way, so there you go!

For the pizza above, I ended up using some huge generic "White Potato" because there were no Yukon Golds at the market that day.  I mix the crumbled cooked potato with the herds/spices and a bit of olive oil before it goes on the pie.  A light hand withe the olive oil works best for me.  A bit of sharp white cheddar is nice too. 
Title: Re: 2Stone pizza pics
Post by: dineomite on June 17, 2014, 10:50:20 PM
Nice looking pie, parallei. I had one for the Hall of Shame a couple of weeks ago. Got too aggressive with the launch and it slid right off the back of the stone and smeared a blob of dough, sauce, cheese and meat around the inside of the 2 Stone. I spent the next half hour cleaning the oven off from top to bottom. :-D
Title: Re: 2Stone pizza pics
Post by: parallei on June 17, 2014, 10:53:16 PM
Nice looking pie, parallei. I had one for the Hall of Shame a couple of weeks ago. Got too aggressive with the launch and it slid right off the back of the stone and smeared a blob of dough, sauce, cheese and meat around the inside of the 2 Stone. I spent the next half hour cleaning the oven off from top to bottom. :-D

Bummer.  When that has happened to me, I just run the 2Stone at max temp for 20 min or so the next day.  Then the mess just dusts off!
Title: Re: 2Stone pizza pics
Post by: Everlast on June 18, 2014, 12:39:57 PM
This Motorino inspired pizza is becoming one of my favorites - SM tomatoes, FDL, soppressata, Aleppo chili pepper, garlic, fresh oregano, EVOO.
Title: Re: 2Stone pizza pics
Post by: thezaman on June 18, 2014, 04:59:52 PM
 looks very appetizing :drool:
Title: Re: 2Stone pizza pics
Post by: TXCraig1 on June 18, 2014, 06:26:41 PM
This Motorino inspired pizza is becoming one of my favorites - SM tomatoes, FDL, soppressata, Aleppo chili pepper, garlic, fresh oregano, EVOO.

Great looking and one of my favorites too.
Title: Re: 2Stone pizza pics
Post by: parallei on June 19, 2014, 05:27:42 PM
Lovely as usual Damian.
Title: Re: 2Stone pizza pics
Post by: Serpentelli on June 19, 2014, 10:34:19 PM
This Motorino inspired pizza is becoming one of my favorites - SM tomatoes, FDL, soppressata, Aleppo chili pepper, garlic, fresh oregano, EVOO.

I've looked at this picture five times over the past 24 hours!

John K :)
Title: Re: 2Stone pizza pics
Post by: Tonio on June 19, 2014, 11:40:47 PM
No, these are definitely pecked or chewed. I've had my share of run-ins with the tomato hornworm. Sevin liquid keeps them down. FWIW, I don't think that worm did that to that leaf. In my experience, hornworms start at the edge and work their way in. I would expect to see half a leaf rather than a leaf with holes. I've seen worms do that but they are much smaller.

Yikes Craig :o, ya gotta watch the use of Sevin, that stuff is toxic.   Please try BT (Bacillus thuringiensis) for worms /cats)catepillars).  I know TX has alot buggers, but
using toxic stuff is not worth it.

I use the liquid concentrate/diluted for spraying-which is better since they need to eat the pesticide to work. I think Lowes has them in Safer brand RTU ( ready to use ) also.
Title: Re: 2Stone pizza pics
Post by: Tampa on June 20, 2014, 08:48:28 AM
I've looked at this picture five times over the past 24 hours!

John K :)
^^^
Indeed Everlast's Motorino is a haunting pie.   :drool:
Dave
Title: Re: 2Stone pizza pics
Post by: Everlast on June 20, 2014, 12:34:45 PM
Thanks guys, it was super delicious.
Title: Re: 2Stone pizza pics
Post by: parallei on June 29, 2014, 11:12:19 PM
Another room temperature 24 hour Ischia dough.  I love the way the room temperature doughs smell.  One can almost tell when the fermentation is about to take of just by its smell.  This pizza had mushrooms (w/garlic and thyme), fresh mozz. and pancetta.

 
Title: Re: 2Stone pizza pics
Post by: TXCraig1 on July 04, 2014, 09:58:14 AM
Beautiful pie Paul.

I'm not sure I've ever put meat on one of my mushroom pies. I need to try that one.
Title: Re: 2Stone pizza pics
Post by: parallei on August 08, 2014, 10:30:13 PM
ANOTHER pepperoni pie. :o  I've been looking at Craig's pies too often.

In the NP parlance:  260g:62,2.5,2.5 [email protected](ish)

Title: Re: 2Stone pizza pics
Post by: vandev on August 09, 2014, 06:53:35 AM
ANOTHER pepperoni pie. :o  I've been looking at Craig's pies too often.

In the NP parlance:  260g:62,2.5,2.5 [email protected](ish)

Whow..really nice pie...  looks perfect.. ;D 

chris
Title: Re: 2Stone pizza pics
Post by: TXCraig1 on August 09, 2014, 08:59:25 AM
ANOTHER pepperoni pie. :o  I've been looking at Craig's pies too often.

In the NP parlance:  260g:62,2.5,2.5 [email protected](ish)

And now I'm looking at your pies too often.  ;D
Title: Re: 2Stone pizza pics
Post by: scott123 on August 09, 2014, 11:15:03 AM
That mushroom pie is stunning.

On a slightly separate note, you NP guys are missing a component from the formula shorthand.  Dough ball weight, in order to have any real significance, must go side by side with diameter.
Title: Re: 2Stone pizza pics
Post by: parallei on August 09, 2014, 02:27:20 PM
Thanks for the kind words folks!


On a slightly separate note, you NP guys are missing a component from the formula shorthand.  Dough ball weight, in order to have any real significance, must go side by side with diameter.

What diameter?  Oh, you mean the major and minor diameters......
Title: Re: 2Stone pizza pics
Post by: parallei on August 09, 2014, 07:18:40 PM

Thank you.
Title: Re: 2Stone pizza pics
Post by: dineomite on August 13, 2014, 08:49:48 PM
Gotta use those tomatoes while the garden's still giving 'em to me. Winter will be here soon enough  :'(

Sprite + Sungold tomatoes, basil pesto, pignoli, mozz + ricotta.
Title: Re: 2Stone pizza pics
Post by: vandev on August 14, 2014, 06:58:32 AM
pizza look really nice... nice work.... ;D
Title: Re: 2Stone pizza pics
Post by: parallei on August 19, 2014, 10:36:46 PM
This evening's pies.  The dough was 30/70 White Whole Wheat/00.  The white whole wheat added a nice flavor, but next time I would up the hydration a bit. 

The red was with Finnochionna.  The white is the potato and pancetta my wife now insists on!

Title: Re: 2Stone pizza pics
Post by: vandev on August 20, 2014, 07:35:28 AM
pies look great...really nice... ;D
Title: Re: 2Stone pizza pics
Post by: parallei on August 20, 2014, 07:09:58 PM
pies look great...really nice... ;D

Thanks vandev!
Title: Re: 2Stone pizza pics
Post by: TXCraig1 on August 20, 2014, 07:36:46 PM
Very nice. Reminds me I have some fennel pollen I need to use.
Title: Re: 2Stone pizza pics
Post by: norma427 on August 20, 2014, 09:30:02 PM
Paul,

Great looking pies!

Norma
Title: Re: 2Stone pizza pics
Post by: parallei on August 20, 2014, 11:21:51 PM
Thanks Norma and Craig!
Title: Re: 2Stone pizza pics
Post by: dineomite on August 28, 2014, 10:39:06 AM
Tomatoes, basil pesto, mozza + goat cheese

Title: Re: 2Stone pizza pics
Post by: TXCraig1 on August 28, 2014, 11:09:55 AM
Pretty!
Title: Re: 2Stone pizza pics
Post by: parallei on August 28, 2014, 11:14:59 AM
Pretty!

+1

We gotta keep the 2Stone flame alive!
Title: Re: 2Stone pizza pics
Post by: dineomite on August 28, 2014, 11:23:14 AM
Thanks guys.

Parallei,

I have to say - I love this thing. I have a WFO oven, and if given the choice would rather use IT over the 2 stone. The WFO is not an option during the week. I cook in the 2 stone probably 2-3 times a week. It's really allowed me to experiment with my dough.  Just a great little oven.

-Cal
Title: Re: 2Stone pizza pics
Post by: vandev on August 28, 2014, 08:31:50 PM
+2...that pie is awesome...  yum yum...  has a pizza una look to it.... ;D
Title: Re: 2Stone pizza pics
Post by: Serpentelli on August 28, 2014, 09:53:29 PM
Tomatoes, basil pesto, mozza + goat cheese

You are a master of the 2Stone!!!

Consistently great looking pies.

I'm stuffed right now and I'd still plow into that!

John K
Title: Re: 2Stone pizza pics
Post by: dineomite on September 09, 2014, 09:00:19 PM
Sour cherry jam, balsamic braised onions, marguez, mozz, and blue cheese. Giusto's 00, 61.5 H20, 3 NaCl, .4 Ischia 24 bulk, 20 balled, 875, 60 sec
Title: Re: 2Stone pizza pics
Post by: rsaha on September 14, 2014, 11:05:56 PM
Just starting to try to understand my 2stone - serious newbie, not just to 2stone but to decent pizza in general:)

63 H20, 2.5% NaCl, a trace of ADY 24/24 270g



Title: Re: 2Stone pizza pics
Post by: parallei on September 20, 2014, 11:10:42 PM
Nice pies dineomite and rsaha!

Here is one I did this evening.  They were 63% HR, Caputo, 1.8% SD, and 2.5% Salt.  24 hours @ room temp, with a couple go hours in the fridge mid-morning.  I used the Mutti Polpa tomatoes I bought today (right out of the can) and Margherita brand natural casing stick pepperoni.  The tomatoes were good…..

 
Title: Re: 2Stone pizza pics
Post by: Chicago Bob on September 21, 2014, 12:27:42 AM
Nice pies dineomite and rsaha!

Here is one I did this evening.  They were 63% HR, Caputo, 1.8% SD, and 2.5% Salt.  24 hours @ room temp, with a couple go hours in the fridge mid-morning.  I used the Mutti Polpa tomatoes I bought today (right out of the can) and Margherita brand natural casing stick pepperoni.  The tomatoes were good…..
Your pies are always beautiful p but those new toms pop pretty bright, eh?   Lovely work man.   :chef:
Title: Re: 2Stone pizza pics
Post by: parallei on September 21, 2014, 05:42:56 PM
those new toms pop pretty bright, eh?   Lovely work man.

Thanks Bob.  Maybe the flash outdoors brightens things up.
Title: Re: 2Stone pizza pics
Post by: TXCraig1 on September 21, 2014, 08:36:51 PM
Sour cherry jam, balsamic braised onions, marguez, mozz, and blue cheese. Giusto's 00, 61.5 H20, 3 NaCl, .4 Ischia 24 bulk, 20 balled, 875, 60 sec

Beautiful pie and great-sounding topping combination.
Title: Re: 2Stone pizza pics
Post by: TXCraig1 on September 21, 2014, 08:37:21 PM
Nice pies dineomite and rsaha!

Here is one I did this evening.  They were 63% HR, Caputo, 1.8% SD, and 2.5% Salt.  24 hours @ room temp, with a couple go hours in the fridge mid-morning.  I used the Mutti Polpa tomatoes I bought today (right out of the can) and Margherita brand natural casing stick pepperoni.  The tomatoes were good…..

Sweet pie Paul.
Title: Re: 2Stone pizza pics
Post by: norma427 on September 21, 2014, 09:58:04 PM
Paul,

Beautiful pie!

Norma
Title: Re: 2Stone pizza pics
Post by: rsaha on September 21, 2014, 10:22:59 PM
Nice pies dineomite and rsaha!

Here is one I did this evening.  They were 63% HR, Caputo, 1.8% SD, and 2.5% Salt.  24 hours @ room temp, with a couple go hours in the fridge mid-morning.  I used the Mutti Polpa tomatoes I bought today (right out of the can) and Margherita brand natural casing stick pepperoni.  The tomatoes were good…..

Awesome pie as usual.. I saw the Mutti tomatoes today in an Italian deli. I can't get the fabled Cento here but do use San Marzano DOP for my sauce. How do the Mutti stack up against the Cento?
Title: Re: 2Stone pizza pics
Post by: parallei on September 21, 2014, 10:53:40 PM
Thanks Norma and Craig!  Occasionally, everything works. :-D

Rsaha,

The Cento product I usually use for my NP's are the "Italian Peeled Tomatoes" (the can with the Italian flag with "Product of Italy" on it), not their "Certified" San Marzano Tomatoes.  I've had better luck with the "Italian Peeled Tomatoes", plus they are cheaper!  I've also tried many more expensive D.O.P San Marzano brands but have never felt they are worth the extra cost.  YMMV.

The Mutti Polpa tomatoes I used are crushed tomatoes.  I'm not sure what variety.  I liked them quite a bit and discussed them here:

http://www.pizzamaking.com/forum/index.php?topic=34172.0 (http://www.pizzamaking.com/forum/index.php?topic=34172.0)

Bake on…...
Title: Re: 2Stone pizza pics
Post by: vandev on September 22, 2014, 08:17:01 AM
Nice pies dineomite and rsaha!

Here is one I did this evening.  They were 63% HR, Caputo, 1.8% SD, and 2.5% Salt.  24 hours @ room temp, with a couple go hours in the fridge mid-morning.  I used the Mutti Polpa tomatoes I bought today (right out of the can) and Margherita brand natural casing stick pepperoni.  The tomatoes were good…..

Beautiful pie there...cookbook cover stuff...

Chris ;D
Title: Re: 2Stone pizza pics
Post by: rsaha on October 13, 2014, 07:55:49 PM
63% H2O, 9.7% starter, 3% salt. 24 hours at 65 and 36 cold. Old school pepperoni and mushroom

Title: Re: 2Stone pizza pics
Post by: dineomite on October 13, 2014, 11:04:12 PM
I never get tired of looking at the 2Stone pics.
Title: Re: 2Stone pizza pics
Post by: dineomite on November 13, 2014, 06:46:49 PM
This is the time of year where I typically transition from the backyard WFO to the 2Stone. On of my favorite pies is the Pistacchio e Salciccia courtesy of Don Antonio of Keste.

I riff on in it a little bit by using spicy sausage and adding some Quadrello di bufala to the mix.

http://slice.seriouseats.com/archives/2012/02/top-this-pistacchio-e-salsiccia-a-la-don-antonio.html (http://slice.seriouseats.com/archives/2012/02/top-this-pistacchio-e-salsiccia-a-la-don-antonio.html)
Title: Re: 2Stone pizza pics
Post by: dineomite on November 13, 2014, 06:51:00 PM
WHOOPS!!!

Don Antonio of STARITA. (I usually get this pie when I go to Keste).
Title: Re: 2Stone pizza pics
Post by: Everlast on November 14, 2014, 12:19:01 PM
Awesome! I'm adding this to my to-do list. There's not much instruction on that link. Are you using a standard pesto recipe but swapping pine nuts out for pistachios?
Title: Re: 2Stone pizza pics
Post by: MotoMannequin on November 14, 2014, 04:50:48 PM
Awesome! I'm adding this to my to-do list. There's not much instruction on that link. Are you using a standard pesto recipe but swapping pine nuts out for pistachios?

There is more detail there, but it's hidden. Click one of the pics and it takes you to a slideshow with more step-by-step detail.

Dineomite - that pizza is picture-perfect!
Title: Re: 2Stone pizza pics
Post by: slybarman on November 14, 2014, 04:53:18 PM
Nice pies dineomite and rsaha!

Here is one I did this evening.  They were 63% HR, Caputo, 1.8% SD, and 2.5% Salt.  24 hours @ room temp, with a couple go hours in the fridge mid-morning.  I used the Mutti Polpa tomatoes I bought today (right out of the can) and Margherita brand natural casing stick pepperoni.  The tomatoes were good…..
I'll jump on the me-too bandwagon - that is a picture perfect pie. Up there with the one of craig's that is still my desktop wallpaper. :)
Title: Re: 2Stone pizza pics
Post by: dineomite on November 17, 2014, 06:57:32 PM
Everlast, it's similar to a standard pesto recipe, but not quite the same. Whatever he calls for in the recipe seems to be a little on the thick side. I adjust the oil for spreadability. It freezes well. I like to make a sizable batch of the pesto and the sausage then I always have some at the ready.

Moto, thanks for the kind words.

Title: Re: 2Stone pizza pics
Post by: dineomite on January 11, 2015, 11:25:57 PM
Maple roasted apples and onions with two types of Cheddar from Deer Creek Vat 17 - (Fawn [younger cheddar] and Stag [older cheddar].
Title: Re: 2Stone pizza pics
Post by: TXCraig1 on January 12, 2015, 09:22:38 AM
Pretty - nice topping combo.
Title: Re: 2Stone pizza pics
Post by: dineomite on March 14, 2015, 03:50:11 PM
Would love to see some more pics from the 2stoners. Last night we made this shaved mushroom, caramelized onion, with truffle gouda and provolone. Happy Pi Day everyone.
Title: Re: 2Stone pizza pics
Post by: SAUZER.ITALY on March 15, 2015, 04:28:32 AM
wow !  ^^^
Title: Re: 2Stone pizza pics
Post by: psquare on March 27, 2015, 06:51:26 PM
This is my first post.  I've owned the Inferno for about 4 years.  Here is a Salami, olive and red onion pie from last week.  This is a naturally leavened dough at 70% hydration, 2% salt and 90%/10% KAAP/whole wheat.  Have a good weekend all.

Chris
Title: Re: 2Stone pizza pics
Post by: zwarbles on March 27, 2015, 07:07:24 PM
It looks delicious!  Please post more pictures when you can.
Title: Re: 2Stone pizza pics
Post by: jsaras on March 27, 2015, 07:17:00 PM
That looks fabulous.  Where ya been hiding?
Title: Re: 2Stone pizza pics
Post by: CaptBob on March 27, 2015, 09:32:08 PM
More Chris!! Awesome job!
Title: Re: 2Stone pizza pics
Post by: jvp123 on March 27, 2015, 11:12:28 PM
Nice PIE Chris ... don't be a stranger!  :drool:
Title: Re: 2Stone pizza pics
Post by: waynesize on March 28, 2015, 09:12:46 AM
That looks so good, I want that instead of my banana pancakes for breakfast!
Title: Re: 2Stone pizza pics
Post by: psquare on March 28, 2015, 02:41:09 PM
Thanks for all the nice replies.  Here's another recent pie.  Kale, kalamata olives, and red onions.  Have a great weekend, all.

Chris
Title: Re: 2Stone pizza pics
Post by: dineomite on April 03, 2015, 11:34:55 PM
mozz, spinach, mushrooms, ricota,  Pecorino Romano, garlic
Title: Re: 2Stone pizza pics
Post by: TXCraig1 on April 03, 2015, 11:35:32 PM
mozz, spinach, mushrooms, ricota,  Pecorino Romano, garlic

Beautiful.
Title: Re: 2Stone pizza pics
Post by: dineomite on April 03, 2015, 11:36:58 PM
Thanks, Craig. Pizza makes Lent a breeze.
Title: Re: 2Stone pizza pics
Post by: TXCraig1 on April 03, 2015, 11:41:41 PM
Thanks, Craig. Pizza makes Lent a breeze.

Try it without cheese next year.  ;D
Title: Re: 2Stone pizza pics
Post by: rsaha on April 09, 2015, 10:37:39 PM
Would love to see some more pics from the 2stoners. Last night we made this shaved mushroom, caramelized onion, with truffle gouda and provolone. Happy Pi Day everyone.

Have my starter on the counter fed tonight. Feed again tomorrow and then make dough tomorrow night so pizza Sunday. Been a long miserable winter up north - cannot wait to fire up the 2stone. Don't even remember what pizza tastes like...
Title: Re: 2Stone pizza pics
Post by: Chicago Bob on April 09, 2015, 11:09:45 PM
Have my starter on the counter fed tonight. Feed again tomorrow and then make dough tomorrow night so pizza Sunday. Been a long miserable winter up north - cannot wait to fire up the 2stone. Don't even remember what pizza tastes like...

 I would never live like that.....
Title: Re: 2Stone pizza pics
Post by: thezaman on April 10, 2015, 12:09:04 AM
 Used my two stone tonight. Great oven I need to get use to it. Tried a high hydration dough. Very hard to work with. Will make a 12 hour dough in the two stone should give better results.
Title: Re: 2Stone pizza pics
Post by: 2stone on April 10, 2015, 07:41:40 AM
Good looking pies!
Title: Re: 2Stone pizza pics
Post by: jvp123 on April 10, 2015, 10:33:04 AM
Good looking pies!
^^^

 What type of flour are you using if I may ask?
Title: Re: 2Stone pizza pics
Post by: thezaman on April 10, 2015, 03:30:10 PM
caputo blue, at 67 percent hydration. very challenging to work with.
Title: Re: 2Stone pizza pics
Post by: jvp123 on April 11, 2015, 01:59:10 AM
I need to find out where to get that in LA. 
Title: Re: 2Stone pizza pics
Post by: Don Luigi on April 11, 2015, 12:02:20 PM

caputo blue, at 67 percent hydration. very challenging to work with.

You bet! The Blue 1kg or the Pizzerua 25kg? Both super soft and really challenging at high hydrations. I never went higher as 65% with any of these.
Title: Re: 2Stone pizza pics
Post by: dineomite on April 13, 2015, 08:30:10 PM
Pesto, domestic mozzarella di bufala, Nisa, balsamic onions, Calabrian chiles.
Title: Re: 2Stone pizza pics
Post by: thezaman on April 13, 2015, 09:37:08 PM
beautiful pizza!!! where are you in Cleveland? I'm in Oberlin
Title: Re: 2Stone pizza pics
Post by: thezaman on April 13, 2015, 09:44:45 PM
 another question where in Cleveland do you get domestic buffalo mozzarella
Title: Re: 2Stone pizza pics
Post by: dineomite on April 13, 2015, 10:23:05 PM
Whole Foods on Chagrin Blvd. They might have it at the one on Cedar, but I'm not sure. I live in Shaker Heights. I'm 99% sure I met you at a Peter Reinhardt pizza class a number of years ago.
Title: Re: 2Stone pizza pics
Post by: thezaman on April 13, 2015, 10:38:38 PM
yes, I remember meeting you. you make beautiful pizza!!
Title: Re: 2Stone pizza pics
Post by: dineomite on April 13, 2015, 10:44:53 PM
Ok, scatch that. My wife buys the cheese and she said it was a "one off". Apparently it was something don't plan on doing again. I will say that I've had good results with "Buf Creamery" out of Columbia (of all places).

I'd love to come out to your place some time.

Thanks for the kind words.

-Cal
Title: Re: 2Stone pizza pics
Post by: thezaman on April 13, 2015, 11:07:45 PM
any time. if you want to make and cook Neapolitan I have a lot of jobs starting this week  let me know.
Title: Re: 2Stone pizza pics
Post by: pizapizza on April 13, 2015, 11:08:08 PM
great looking pizza  :drool:
Title: Re: 2Stone pizza pics
Post by: parallei on April 13, 2015, 11:46:07 PM
Looking good dineomite and Larry.  I'm going to try a fire mine up sometime this week.
Title: Re: 2Stone pizza pics
Post by: Everlast on April 15, 2015, 01:32:53 PM
From last weekend - this was one of the better tasting Margheritas I've ever made.
Title: Re: 2Stone pizza pics
Post by: rsaha on April 20, 2015, 10:25:47 PM
From last weekend - this was one of the better tasting Margheritas I've ever made.

Spectacular!
Title: Re: 2Stone pizza pics
Post by: corkd on April 27, 2015, 08:20:41 AM
From 2stone grill: This was tasty: yellow potato, pancetta, mozz, capers, Aleppo ....
Title: Re: 2Stone pizza pics
Post by: dineomite on April 27, 2015, 08:49:17 AM
Pesto, mozz, ricotta, prosciutto cotto, + ramps
Title: Re: 2Stone pizza pics
Post by: parallei on May 03, 2015, 11:40:52 PM
First 2stone pie this year.  It should be in the "Thread of Shame". :-D

Launched at to low a temp.  I wasn't paying attention.  Tough and dryish..... :-[

Title: Re: 2Stone pizza pics
Post by: Matthew on May 10, 2015, 02:00:50 PM
Love this oven!

Matt
Title: Re: 2Stone pizza pics
Post by: TXCraig1 on May 10, 2015, 02:18:22 PM
Nice.
Title: Re: 2Stone pizza pics
Post by: Matthew on May 11, 2015, 05:15:46 AM
Nice.


Thanks Craig.


Matt
Title: Re: 2Stone pizza pics
Post by: parallei on May 31, 2015, 10:34:15 PM
Weird cheese.  It didn't want to melt. >:(   Murray’s Cheese "fresh mozz" from King Soopers here in Denver.

90% Caputo 00 + 10% Spelt, 70% HR, 0.5% IDY, 2.25% Salt. Mix water and salt, add flour IDY, mix with spoon, 30 min rest. Hand knead a few mins, rest 20 min., hand knead a few mins., ball in fridge 20 hours, room temp 2 hours.  Tasty dough.
Title: Re: 2Stone pizza pics
Post by: CaptBob on May 31, 2015, 11:52:03 PM
That's awesome Paul! I haven't used more than 5% spelt in some of my doughs. Do you find that the dough is a bit more "sticky" with the spelt? I sure like what it does for flavor though......do you find that you need to increase hydration when using spelt? I've been increasing HR about 2% when using 5% spelt.......
Title: Re: 2Stone pizza pics
Post by: parallei on June 01, 2015, 12:31:23 AM
Thanks Bob.

I'm afraid I don't pay as much attention as I should.  I used 10% spelt because I don't want it to go to waste, and 70% HR because I wanted to try some higher hydrations on the 2stone.  I'm afraid there wasn't any real "plan".  That said, the dough didn't seem sticky, even though it was pretty well along fermentation wise.  Though it opened easily (it didn't come off the bench) it didn't seen overly slack.  The dressed skin pulled easily onto the peel and came off the peel with no issues.  I liked the way it tasted and will try it again.
Title: Re: 2Stone pizza pics
Post by: norma427 on June 01, 2015, 07:54:36 AM
Very nice Paul!

Norma
Title: Re: 2Stone pizza pics
Post by: parallei on June 01, 2015, 04:29:07 PM
Thanks Norma!
Title: Re: 2Stone pizza pics
Post by: red kiosk on June 02, 2015, 05:50:45 PM
First bake with the 2Stone Pro. Two hours after putting the 48 hr. SD starter dough into the cooler, wife called and said the party is going to be on Saturday instead of Friday. Went directly to Craig's SD predictive model to see what the temperature for 72 hours would be. Although venturing into the "yellow" zone, 59/60ºF was doable (two frozen bottles of water). Balled it after 24 hours and watched it closely. Ended up bringing it back up to 65ºF for the last few hours with the final two hours at 72ºF. Very easy to open, tasty, but not as tender as the usual 48 hour dough. Caputo 00 Red, 63% HR , 1.5% Cape Fear SD, 2.5% Salt. The kale pizza was a Fiore Glut with GF Ishia SD starter.

1.   Margarita - San Marzano tomatoes, Fresh Mozzarella, Fresh basil, EVOO
2.   Italian sausage, San Marzano tomatoes, Fresh mozzarella, Red pepper, Caramelized onions, Black olives
3.   Fingerling potatoes, Pancetta, Buffalo mozzarella, Caramelized onions, Aleppo pepper, Fresh rosemary, Fresh parsley
4.   Lacinato kale, Roasted shitake mushrooms, Aged Canadian cheddar cheese, Red onions, Sliced garlic, Calabrian chill peppers, Lemon zest
5.   San Marzano tomatoes, Vermont smoked pepperoni, Fresh mozzarella, Grated Parmigiano-Reggiano, Jalapenos

Jim

Title: Re: 2Stone pizza pics
Post by: 2stone on June 02, 2015, 06:09:59 PM
Jim, nice!!! you went all out!! -willard
Title: Re: 2Stone pizza pics
Post by: woodmakesitgood on June 02, 2015, 06:29:34 PM
Nicely done, I like the variety of flavors!
Have you found a dough process for Caputo red that makes a tender crust?
Title: Re: 2Stone pizza pics
Post by: rsaha on June 07, 2015, 10:21:08 PM
Very nice work red kiosk! You have the gift:-)

This is my new favourite. Spring onion, olive oil, grape tomato and fior di latte. I think probably one more week and the spring onions will be done until next year...

Title: Re: 2Stone pizza pics
Post by: parallei on June 07, 2015, 10:25:12 PM
Very nice work red kiosk! You have the gift:-)

This is my new favourite. Spring onion, olive oil, grape tomato and fior di latte. I think probably one more week and the spring onions will be done until next year...

Handsome pie rsaha. :chef:
Title: Re: 2Stone pizza pics
Post by: TXCraig1 on June 08, 2015, 04:01:12 PM
Very nice work red kiosk! You have the gift:-)

This is my new favourite. Spring onion, olive oil, grape tomato and fior di latte. I think probably one more week and the spring onions will be done until next year...

I think that's one of the most visually attractive pies ever posted here. I love the green and gold with the evoo.
Title: Re: 2Stone pizza pics
Post by: 2stone on June 08, 2015, 10:01:15 PM
Yah, rsaha.....indeed.....where does it all end!
Title: Re: 2Stone pizza pics
Post by: rsaha on June 08, 2015, 10:53:25 PM
I think that's one of the most visually attractive pies ever posted here. I love the green and gold with the evoo.

Craig - I am absolutely gobsmacked. I have no idea what to say here except thank you very, very much... Everything I know about making pizza I've learned as a direct result of your willingness to share your incredible knowledge.

Willard and Parallel - thank you both. Love my 2Stone.
Title: Re: 2Stone pizza pics
Post by: dineomite on June 22, 2015, 10:23:21 PM
Squash Blossom, ricotta, mozz, and roasted tomato (underneath), and a drizzle of olive oil.
Title: Re: 2Stone pizza pics
Post by: parallei on July 15, 2015, 10:12:32 PM
Note to self:  Pay attention while adding OO!

63% HR, Caputo 00, 2.7% Salt, 0.40% IDY.  48 hours in the fridge, 2 hours at room temp prior to bake.
Title: Re: 2Stone pizza pics
Post by: rsaha on July 16, 2015, 03:29:42 PM
That looks good enough to eat :)
Title: Re: 2Stone pizza pics
Post by: HBolte on July 16, 2015, 04:40:04 PM
That looks good enough to eat :)

 ^^^
Title: Re: 2Stone pizza pics
Post by: dineomite on July 16, 2015, 09:12:59 PM
Isn't this what we wait all winter for? To eat outside? Love the photos.
Title: Re: 2Stone pizza pics
Post by: rsaha on March 10, 2016, 10:48:59 PM
Thread resurrection :)

Where did everybody go?

Title: Re: 2Stone pizza pics
Post by: parallei on March 10, 2016, 11:25:56 PM
Thread resurrection :)

Where did everybody go?

I don't know! :(

Wonderful pie, rsaha.
Title: Re: 2Stone pizza pics
Post by: rsaha on March 10, 2016, 11:52:00 PM
Thank you. Not one I cooked recently - just wanted to bring this back thread back to life...
Title: Re: 2Stone pizza pics
Post by: thezaman on March 19, 2016, 10:13:13 AM
Glad you did. I put my Blackstone in storage and decided to cook in my 2 stone since I have only used it twice in a year. First cook was last night and it was very disappointing.could not get anything close to a 90 second pie. The crust would not brown at all, other than the bottom which Burnt on a 725 degree floor..looked through the 17 or so pages in the original 2 stone thread and there were no modifications done on this oven. I also noticed a lot of very good looking pizzas. But, none really had browned crusts. At least not like what I was getting from my Blackstone.
 As I measured temperatures I noticed the open area under the oven was hitting 450 degrees. Seem like a lot of wasted heat. 2 stoneers help! Going to bake again tonight. Would a chauflector help?
Title: Re: 2Stone pizza pics
Post by: parallei on March 19, 2016, 07:15:08 PM
Glad you did. I put my Blackstone in storage and decided to cook in my 2 stone since I have only used it twice in a year. First cook was last night and it was very disappointing.could not get anything close to a 90 second pie. The crust would not brown at all, other than the bottom which Burnt on a 725 degree floor..looked through the 17 or so pages in the original 2 stone thread and there were no modifications done on this oven. I also noticed a lot of very good looking pizzas. But, none really had browned crusts. At least not like what I was getting from my Blackstone.
 As I measured temperatures I noticed the open area under the oven was hitting 450 degrees. Seem like a lot of wasted heat. 2 stoneers help! Going to bake again tonight. Would a chauflector help?

Larry,

I don't think I ever had a problem with burnt bottoms @ 750F.  I hear what your saying about not having really browned crusts.  In the past, I considered some sort Chauflector, but never got around to doing it.  I've only used mine a couple of times in the past 18 months or so.  That said, I think I got some better browning by turning the gas down a bit (with the burner all the way to the back).  The lower flame didn't shot up and over as much this way.  Then I'd blast it again to make sure all was well with the center of the pie.  Maybe that makes some sense! ;D

To be honest, my favorite pies where in the 2.5 min range with a 50/50 BF and 00 blend!


Title: Re: 2Stone pizza pics
Post by: thezaman on March 21, 2016, 09:20:58 PM
Added, three chauflector to cover the whole area where the stone roof and  metal housing meet . Worked like a charm. Not sure why i was having such a hard time getting the stone to temp the first night, but tonight it had consistent temperature over the whole floor.didn't time the bakes, but they seemed quick.
Title: Re: 2Stone pizza pics
Post by: CaptBob on March 21, 2016, 10:00:04 PM
Added, three chauflector to cover the whole area where the stone roof and  metal housing meet . Worked like a charm. Not sure why i was having such a hard time getting the stone to temp the first night, but tonight it had consistent temperature over the whole floor.didn't time the bakes, but they seemed quick.

Real beauties Larry!!
Title: Re: 2Stone pizza pics
Post by: parallei on March 21, 2016, 11:41:18 PM
Real beauties Larry!!

+1 :chef:
Title: Re: 2Stone pizza pics
Post by: parallei on March 22, 2016, 12:52:59 PM
Added, three chauflector to cover the whole area where the stone roof and  metal housing meet . Worked like a charm. Not sure why i was having such a hard time getting the stone to temp the first night, but tonight it had consistent temperature over the whole floor.didn't time the bakes, but they seemed quick.

What did you use for the Chauflectors, Larry?  It looks like three steel spatulas...
Title: Re: 2Stone pizza pics
Post by: thezaman on March 22, 2016, 04:23:58 PM
yes. they were perferated. i cut them where they bent to go up the handle and folded them slightly in the middle of the longer of the two lengths.
Title: Re: 2Stone pizza pics
Post by: schold on March 22, 2016, 05:29:48 PM
Beautiful.
Title: Re: 2Stone pizza pics
Post by: parallei on March 22, 2016, 05:34:58 PM
yes. they were perferated. i cut them where they bent to go up the handle and folded them slightly in the middle of the longer of the two lengths.

Thanks!
Title: Re: 2Stone pizza pics
Post by: rsaha on March 26, 2016, 08:43:02 AM
Very nice Larry. I hadn't ever considered doing the chauflector thing. I just push the burner all the way back at launch time and let the flames lick out along the top.
Title: Re: 2Stone pizza pics
Post by: ringkingpin on May 16, 2016, 08:22:03 AM
amazing that this thread still chugs along, lol...

So, here is my attempt to keep it going!  Yesterday I made my first ever non sour dough leavened pizzas.  I've gone through 54, 55lb bags so I guess it was about time I try.  It is certainly easier and more predictable than using a culture.  For ease of use, I'm going to continue to make yeast leavened pizzas this summer, we have enough to take care of in our house these days, sour dough starters aside! lol  I do have some dried up and frozen as a backup for when I want to mess with it again.
For these pizzas, I used the dough calculator, 250 gram balls at 64% hydration, .3% yeast and 3% salt.  I did a 24 hour bulk ferment and then balled them up, let them stay in the fridge overnight and then took them out in the morning to slowly proof for dinner last night.  All in all, I was pretty happy.

Title: Re: 2Stone pizza pics
Post by: jeff v on May 16, 2016, 08:27:24 AM
Looking good Geoff!!
Title: Re: 2Stone pizza pics
Post by: ringkingpin on May 16, 2016, 08:40:58 AM
Hi Jeff!  Hey, do you know anyone who has a mobile pizza rig?  That party you did a couple years back with the wine is going again and my buddy is looking for a pizza guy.
Title: Re: 2Stone pizza pics
Post by: ringkingpin on May 16, 2016, 08:50:44 AM
Something that I've been meaning to post but never have, a video of my outdoor kitchen and probably the craziest 2stone installation ever :)

https://www.youtube.com/watch?v=2y6quKSXGAY&feature=em-upload_owner
Title: Re: 2Stone pizza pics
Post by: zwarbles on May 16, 2016, 09:09:38 AM
Wow!  Awesome!!!
Title: Re: 2Stone pizza pics
Post by: parallei on May 16, 2016, 10:30:32 AM
ringkingpin,

Lovely pies and outdoor cooking area.  Gotta love the 2stone installation!
Title: Re: 2Stone pizza pics
Post by: jeff v on May 16, 2016, 10:33:08 AM
Hi Jeff!  Hey, do you know anyone who has a mobile pizza rig?  That party you did a couple years back with the wine is going again and my buddy is looking for a pizza guy.

I should buy another one just to go there again! I will send you a couple names.
Title: Re: 2Stone pizza pics
Post by: Everlast on May 16, 2016, 04:39:31 PM
This is the time of year where I typically transition from the backyard WFO to the 2Stone. On of my favorite pies is the Pistacchio e Salciccia courtesy of Don Antonio of Keste.

I riff on in it a little bit by using spicy sausage and adding some Quadrello di bufala to the mix.

http://slice.seriouseats.com/archives/2012/02/top-this-pistacchio-e-salsiccia-a-la-don-antonio.html (http://slice.seriouseats.com/archives/2012/02/top-this-pistacchio-e-salsiccia-a-la-don-antonio.html)


Finally got around to making this one. It was one of the most popular of the night amongst our friends.

Title: Re: 2Stone pizza pics
Post by: mmille24 on May 16, 2016, 07:02:15 PM
Wow. Looks great. Perfectly round too.
Title: Re: 2Stone pizza pics
Post by: rsaha on May 17, 2016, 01:46:02 PM
Very nice pizzas guys...

I posted this one in my thread but I am so happy with it I am posting again. Like baby pictures ;D

Title: Re: 2Stone pizza pics
Post by: TXCraig1 on May 17, 2016, 04:46:35 PM
Great looking pizza Romain.
Title: Re: 2Stone pizza pics
Post by: parallei on May 17, 2016, 05:33:16 PM
Great looking pizza Romain.

Yes. :chef: