2Stone User reviews & comments
Pictured: 2stone Pizza grill
Great pizza is baked with high heat, and air flow. With the 2stone pizza grill you get both, along with a rotating hearth to ensure even baking. The pizza is literally sandwiched between two hot stones as it bakes.The open door design allows full control of the entire baking process. There are 5 models to choose from, starting with the 2stone Pizza Grill on up to the commercial quality portable 2stone Pizza Pro which features a motorized rotating hearth and pneumatic wheels. Our ovens are made from high quality steel along with diamond plate aluminum for high heat transfer, and utilize specially designed stone hearths for even, high temperature baking. The 2stone Oven is truly a "wood fired oven alternative" that comes at a fraction of the cost with considerably faster preheat times and lower fuel consumption. Made in U.S.A. (patent pending)
FOR MORE INFORMATION
2stone Webstore: www.2stonepg.com
2stone Friends Forum / Blog: www.2stone.ning.com
Email Willard Gustavsen: email@example.com
Phone Willard Gustavsen: 269.214.6560
COMMENTS AND REVIEWS
DZPIEZ April 21 2008
Still need to play with the temp., but it ended up being the best pie I ever made. 100% Caputo.
Pizza Not War March 15 2008
First attempts with 2stone 15.5 were very good. I was unable to get the temps beyond high 600's. Outside temp was 50's, no wind. The propane tank was on the low side if this matters? Using the Webber genesis with the skirt.
1. basil/salt/olive oil - was
Any thoughts - was I just too impatient with the warm up? cover was down the entire time, 35 minutes.
Also, due to a bad back I was considering getting the oven and mounting it on a table. Did not see the larger one on the web site as buying it by itself. Can it all be added to what I already have to get me on a stand alone system? Please let me know.
This is a great birthday gift.
FVG April 6 2008
Tried a different grill setup today. I turned on the infrared burner at the back of the grill - Stone temp got to 1005 degrees. Pizza cooked in under 2 minutes. Used Caputo 00 flour again at 60% hydration with just flour, yeast, and salt.
FVG March 16 2008
Have had the 2Stone for a while now and love it. Finally tried a 100% Caputo 00 batch of dough and it was wonderful. Good charring on top and bottom and probably the best pizza I have made to date. Stone temp was at 815 degrees.
FVG Oct 28 2007
Round 2 with the 2 Stone - This time I lined the sides of the grill with aluminum foil and tried 2 different flours - KA Bread and KA Sir Lancelot. Much better browning and charring with the Sir Lancelot and better overall chewiness to go along with the charring. Cooking time for both was around 3 minutes and I plan on purchasing an IR thermometer this week so I can check temps. My original reason for purchasing the @Stone was so I could make pizza during the hot summer months but this is quickly becoming what I will use year round.
Pizza 1 is with the KA bread flour, pizza 2 (with the ham) is with the Sir Lancelot.
FVG Oct 13 2007
Have tried my first Pizza's on the 2Stone - with great results. The first one had a crust not quite cooked enough on the bottom. I let the stone heat up a bit more and tried again with much better results.
SKOOTCH Feb 13 2008
I recently received my large 2stone oven from Willard and am very impressed with the quality of the build and materials used. Being a novice at loading pizzas from a peel and considering the lack of space within the oven, I decided to buy a Super Peel. The Super Peel has definitely made my pizza making much easier. I was at first concerned it would burn or catch fire, but that has not been the case after about 6 uses. I believe the peel's use of of a tightly woven poly/cotton cloth helps prevent burning. Just a note: the Super Peel is right at 14" wide and fits inside the large 2stone oven fine, but would definitely not work in Willard's original, smaller oven.
Here are two pictures to show what I made yesterday with some leftover junk dough I had frozen when I was still making American style pizza. It contains hi-gluten bread flour with sugar and oil but they still turned out really great after a 2 min bake in the 2stone. My stone temp according to my IR thermometer was 700 and air temp (using Omega HH74K with a KMTXL040G12 probe) showed 885. The 5 mini mushroom and cheese pizzas were loaded all at once using the Super Peel. The other, a 13" size, was also no problem at all using this new peel.
JIMD Feb3 2008
I got my 2Stone from Willard right before the Holidays, but, free time never being enough, did not have a chance to use it until yesterday. (I bought the model that fits over the Bayou Burner).
I am attaching a picture of my first pizza out of the 2Stone.
This pizza cooked in about 1 minute and 30 seconds, with a stone temp of about 750 and air probably around 800. The flour used is Caputo, and I used the Camoldi starter rather than yeast. (The rest of the pie is fried eggplant and smoked mozzarella over a little tomatoe paste and a few pine nuts---this is a really good combination I picked up from 2 Amys here in DC).
While I have a long way to go, this is the best pizza I have ever made in terms of flavor and texture. The pizza obtained "leoparding" easily, the top and bottom cooked evenly. (I also have a WFO, and while a bit more "showy" when company comes over, I would say that the ease of using the 2Stone and the results would make this my first choice). I think I could have gotten a bit of a puffier corniche if I had let this rise a bit more, but dinner time was here and the wife was hungry!
Well, just wanted to share that I love the 2Stone. It is easy to use and produces great results. I am really glad I made the purchase, so thanks Willard very much. I may need to buy a second so that I can feed more people more quickly!
CSACKS Jan 24 2008
This is my first pizza in the 2stone. 13 inches. White sauce with bacon, ham, smoked sausage, onions, yellow squash. The mozzarella is part skim, that I purchased from Safeway. The brand of mozz is Precious. I quite liked the cheese, it tasted good before the bake and held up nicely through the bake. The flour is the Italian flour that is sold by King Arthur. I used a same day rise, starting at 9:00 in the morning, and baked the pie at 6:00pm. The temp of the dough was held at 60 degrees for the first 6 hours, then room temp until prep of the pizza. The temp of the oven was 690 degrees. My oven is set up over a Bayou. While I had no trouble getting it to 800 degrees during the paint burn off, I was surprised how slow it got to 690 degree prior to baking my first pizza. Perhaps I was just being cautious during the warmup prior to baking. I baked the pizza on a screen because I am just not comfortable sliding the pizza off of a peel. I used a Leman recipe as a base, but added 2 oz of my sourdough to the recipe, then upped the flour. My dough was a little lax. Perhaps I kneaded it to much. I will picture my oven set up in a day of two. Maybe you can expand on the idea. - Craig
CD1169 Jan 25
The bayou version is a very effective pizza oven. it has the ability to cook over 1000 degrees (if you want) or scale back to around 750 for a 2 minute pizza.. also i was impressed that Willard will help you through the whole process to make you feel satisfied with your purchase. he has built quality into the design of the product, takes time to make sure you are well informed of its operation, and then does surveys to improve the product. this is the same technique used by quality engineers in labs of corporations like toyota, etc..
i am happy with the product..
CD1169 Dec 29 2007
well, i received my 15 inch bayou classic. it came just as promised. all done very professionally with proper packaging.. willard was right there with me on the phone with the process including fire up.. i am extremely happy with his dedication to the product..
now, the bad news. the bayou classic taught me that i know very little about pizza making.. there is a learning curve and i need to learn quite a bit to turn out a decent pie.. also, i am starting to think that i really am not a huge fun of neapolitan style but rather new haven/ny/boston style.. i like mine a little thinner, more crispy,and a larger size. with that in mind i feel i can obtain the results i want with the bayou classic..
the first night i got it, i tried to make 5 pies. i burnt them all... Sad
today i tried again, with a lower setting. and have come up with better results. still more neapolitan..
my dough recipe is straight from jeff v's website: in grams
did a 18 hour room temp. rise then 24 hr. cold rise in fridge.. let sit out for 90 minutes and then started making..
lit up the bayou classic for 20 minutes and started cooking.. being careful to only go about 2/3 power. i do not have a temp. gage yet so i have no idea what temp it is but it is very hot still.. all the way up it is over 1000.. (i am not using the baffle). i might have to start using it..
anyhow these are the results i had today.. they came out very tasty.. very light. and also i have found you can make very good syrian or lebanese pita style in a matter of seconds..
willard, thanks again. the bayou version of the pizza oven delivers as promised.. affordable, high heat, easy to store, and portable .. time will tell, but i feel i need to hone my skills to create the new haven style i am looking for.. but the 2stone does give a smoky flavor.. i wonder if smoky flavor is from high heat rather then smoke from a wood or coal oven.. it makes sense since pepes and sallys use white ovens..
anyhow here are my pics.. it might take a few posts..
this pie is classic magh.. buffalo mozz./fresh basil/olive oil/san marz. tomatoes
MWTC Nov 25 2007
I just wanted to share some of my first results with the 2stone Oven.
These were baked in a 1-1/2 inch tin steel pan.
The oven was preheated for 20 minutes with the gas maxed out. The bottom stone was 750 degrees.
I am really impressed with the improvement of the entire pizza as a whole. The high heat really improves everything, even the cheese and toppings including the dough. WOW !!! Grin
Thank-you Willard. I hope you sell a million of them. You deserve all the rewards of bringing this oven to the people. Its just what we needed to complete the picture. High heat.
MBUSSE Nov 20 2007
Question from Chris:
I am using the Pizza Oven for NY Style. I experimented early on when I only had the grill model, but could not achieve enough heat for Neapolitan style which I was also interested in. Since then I have purchased the oven casing for the grill model. I have been doing just NY style. I also plan on experimenting soon with Neapolitan. The key is to use a high hydration for your dough of around 62-63%, this is because you will want to cook it in the high heat range of 700-800F, this will get you a slight crisp on the outside and a fluffy, cotton like, inside for the conicione, these are the results I just could not achieve in my home oven. You will really enjoy the high heat for your NY style. At heart, I am NY style and am thrilled with the pizza oven. With that being said, between the pizza grill and pizza oven, I would recommend the oven over the grill by far. My reasons are the following:
1. With the pizza oven, you
can achieve heat ranging from the standard home oven of 500-550F, all
the way up to 1000+ if you so desire, this would allow you to do thin,
NY style, and Neapolitan, if you so wish.
I absolutely love my pizza oven, and feel the only thing better will be a wood fired brick oven. Just keep in mind, that high heat, especially on the stone means you MUST have high hydration in the 62-64% range, else you will burn the bottom of the crust in no time. With this range of hydration, you will achieve beautiful leoparding on the bottom. There is a little learning curve with the pizza grill or oven vs. the home oven as you are now dealing in higher heat and things happen fairly quickly, but that is part of the fun, you really begin to understand pizza and the technique behind making it. I really struggled with my NY style in the regular oven before getting my pizza oven, while it was good, I was not getting that slight crisp on the outside and tender, soft inside. I did not know what was missing, until you begin to cook in high heat, you just really do not think much about heat and how it relates to the final product. I understood with my first pie in the pizza oven, it was that first bite that told me I had achieved what I was searching for. And in the end the answer was the high heat. I know it sounds so simple and a normal person would not think it would play that much into the finished product, but I am here to tell you it does. I am sure the other pizza oven, or pizza grill, or wood fired oven owners would agree.
If you have any more questions, I am happy to try to answer them.
MBUSSE Nov 13 2007
Received my pizza oven casing
today, had just enough time to give it a test run and wanted to share.
I did not use a baffle for the first run, although I will as I want more separation in temps between air and the stone.
As you can see, I achieved
1024F air temp and 875F - 913F stone temp. Air temp measured with a thermal
probe at about
I will be doing more testing this weekend and actually cooking up some pizza in it, should be fun.
MBUSSE Oct 28 2007
Thanks for the feedback. I
just finished a few more pies.
I also tried another pie using
the lehman NY Style again. I must say, I really love this pie on the 2Stone,
I preheated the grill and did
the Caputo first, then the NY Style. In retrospect, I should have done
them the other way around
For the Caputo, I had a stone
surface temp of about 650F, and what looked like 800F air temp.
The Caputo which is the first
pic, was pretty light and no charring on the bottom.
The taste again of the NY Style
is really flavorful at this temp as compared to the several dozen in my
home oven using the same recipe.
MBUSSE Oct 28 2007
And a shot of the pie.
Cooked a little longer as I
had a harder time achieving the charring, most likely due to 100% Caputo.
Cooked about 4-5 minutes.
I much prefer New York style
dough on the 2Stone, it is simple and tastes delicious and produces a
nice char and perfect crust texture.
MBUSSE Oct 28 2007
KASL Flour (100%):
MBUSSE Oct 24 2007
OK, so here is my story while I have it all in my head.
As I said, I have been lurking around here for a few months soaking up knowledge. I have been cooking what I thought was pizza at home for about 20 years. Then I stumbled upon this site, now I am really making pizza at home. I felt compelled to post tonight as I had a breakthough in taste, and wanted to give back to the group. While I am still a rookie in relation to several of you, I can provide some insights for this post.
So, when I first found this site, I tried all the recipes. I really fell in love with the Lehman NY Style Recipe. I have been making for a few months now. I have figured out the key is quality ingredients and a little knowledge and HIGH HEAT. While I really liked the Lehman recipe, it still lacked something, mind you I am cooking in a gas home oven running at 500F. I purchased a Pizza Grill from Willard a few weeks back. I had a lot of problem with not achieving high heat still. The problem turned out to be my regulator was shot, my burners were dirty, I was using a Blue Rhino Tank, and my grill surface area was too large. I have been working closely with Willard and he has been there along the way to provide suggestions. In the end covering my grill surface area with aluminum foil did the trick by funneling all the heat from 4 burners in the the PG. Tonight I tried my first pizza using the new setup. I had an air temp in the PG of 800-900F, the outside grill thermometer read 550F, the Stone read surface temp of 600F ( I could have gotten the stone hotter had I let her preheat longer). So, this was my first pizza cooking in high heat, I was a little nervous as I was not sure what to expect. I slid the pizza off the peel, 3 minutes later she was done. My first bite was amazing, I was tasting things I had not previously tasted using the same recipe. The tomato was of fuller flavor, the crust had way more flavor, and the char taste was wonderful. The one thing that was missing was the full on crust taste, and the slight scrips on the outside of the cornicone, yet light and airy inside. This was sheer nirvana eating this pie tonight. I have finally found that high heat will take your pizza to a few more levels beyond where you are with a home oven at 500F. I was using the Lehman Formula at 64% hydration, no sugar as I was afraid with the high heat it may burn.
I still have lots of practice to perfect cooking at high heat, you need to move a little quicker. I also want to experiment now with Neapolitan and caputo since I have the heat that is needed. I also ordered up some Italian starter from sourdo.com to see what it will do for my pizza. I would like to try PFtaylor's raquel also.
So much to try and so little time. BTW, I was on a business trip in Phoenix last week and tried Pizzeria Biancos. In a nutshell it was wonderful and Chris is just very down to earth and a genuinely nice person, and very philosophical when it comes to talking pizza.
So, thanks again to all for the knowledge, and keep spinning that dough.
MMARSTON Nov 16 2007
I decided to do a Bayou test before dinner to be sure everything worked properly.
I used the DiFara clone recipe I posted a while back.
Flour 100% 75% 00/25% KASL
tf .08 for both
Proof yeast in water for 10 minutes, add to other ingredients and mix in KA for 9 minutes. Room temp rise for 2 hours, punch down, fold, divide into balls and then into the fridge for 1 day. Rise on counter for 2 hours and bake.
The oven heated up in 15 min
with a stone temp of 850. The pie cooked in about 2 min.
BOLABOLA Jan 26 2008
I'm no scientist or expert
on engineering but I''ll just tell ya from experience since I've used
my 2stone on about 75 pizzas now..I bought one the first week Willard
started selling them..
BOLABOLA Nov 14 2007
I just wanted to let everyone know that the 2stone exceded my expectations on just my first try.. it's been what I've been looking for in making a great pizza.. high heat and perfect crust..at first when I opened the package I wasn't that sure but this baby is amazing..on my first pizza it turned out perfect..in 3 minutes the crust was perfectly full of air bubbles and charred crust from the Lehmann recipe that I have tried about 100 times in my oven to no avail.. I didn't have a temp but I bet you it was up to 700 or 800 degrees on my weber propane which only gets up to 450.. 2 warning signs.. when you have the lid open of your gas weber don't grab the handle..I burned my hand something fearst..I just didn't think that the Weber handle would be so hot from the heat coming out of the 2stone.. second is to keep the wheel a spinnin..back part got slightly burnt on the bottom..like Willard said it takes some fine tuning but over all it's perfection.
BOLABOLA Nov 12 2007
I've made about 30 pizzas now
on the 2stone but last week for the first time I made 5 at once where
as I usually only make one..
Willard..I can't tell ya how
happy I've been with my results..
SCOTTSMITH Nov11 2007
Willard, I think the fact that I have been able to get it to such high temps shows how flexible the design is. Overall I think you have made one amazing device here.
For the other people who may be getting one I wanted to list the tips & tricks I have found so far. These I believe hold whether you are making NY style or Neapolitan or any other.
* It is very important to
put the pizzas in at a consistent stone temperature. If the stone is too
hot you will burn and if too cold will undercook the crust. I think an
IR gun is the best way to achieve this, but there are probably other ways.
I also found it very helpful to put a temperature probe in the 2stone
to measure the air, but that is probably not as critical if you at least
fixed the stone temp. It will take some experimentation to find the ideal
stone temp for your grill and style.
SCOTTSMITH Nov 10 2007
Heres my latest round. I think I finally got the 2stone tuned correctly. I had foil on the outer inch or so of the stone, including up the sides, to get that area relatively cooler since it was burning too much there. Also foil on from the 2stone sides to the edge of the grill, but not in front. I heated up to 700F with the lid 4" open and after that went to 1' open lid. These openings gave me the optimal heat-increase on my grill. It took around 25 mintutes to get the stone to 850F. I popped the pie in at that point; the air temp was about 975F. The pie cooked for 1 1/2 minutes and the air temp was 800F at the end. The pizza itself was made by my 7-year-old so it had a flaw or two, in particular too much sauce. I also folded it a bit getting it on the stone, oops. But the point is the leoparding and the bottom both look excellent, within my interpretation of the Neapolitan standard. The top could have used more heat, in particular with the over-saucing, but I'm not going to complain.
I also attach a temp profile. I cooked two pizzas, and the two sudden drop points are pizza-in points and two quick rises are pizza-out points (at each pizza-out point there is a spike: first way up since the pizza is out, then way down because I killed the heat). I killed the heat between the two pies so the stone would not overheat and that worked excellently since the next pizza also had a similar stone and air temp. I can add labels to the graph if you are having trouble picking out the points.
SCOTTSMITH Nov 8 2007
Here is a graph on two Neapolitan pizza attempts I just cooked on my 2stone. This is a probe in the air 1/2" from the top, in the middle. I was doing a lot of other experiments with the grill lid, putting aluminum foil on the sides, etc. so there is lots of noise here. But what you can still see the general temp and how it drops when you put the pizzas in (more than normal due to various failed experiments I was doing to try to keep temps up -- all backfired).
In this batch I had aluminum foil under the bottom stone, between it and the spinning black piece. This caused the stone to warm up much more slowly, too slowly in fact. I wanted the stone more like 800-850 and it never got there (bottom stone temps were 650-750 with IR gun). The first pizza cooked in 2 minutes and the second one I left in a bit longer, for 2.5 minutes. They came out good but the bottoms were not spotted at all so more bottom heat was needed; the foil was not a good idea here. See pictures of pies below as well. The second pie which burned on the side was sloppy 2stone technique, I didn't get it centered at first so was focused on fixing that. The toppings on the first one were very lightly cooked. It may not look like an authentic pie, but it did taste very good. These were caputo 00 pizzeria flour with an 18 hour proof; you can't tell too well from the pictures but these pies have excellent shape, and the taste/texture was also very good, floppy and chewy and fresh-tasting. If there were more heat on the stone the toppings would have cooked more via the bottom heat. I'm not sure if I will ever get charring on the toppings area though, there is not as much convective heat as the edges and the radiant heat coming down from the top stone is not quite enough to compensate. More experiments are needed. Willard, you seem to be getting more heat there from your pictures; I think the Bayou attachment may be putting more joules into the upper stone (and everywhere else) so the temp is not dropping as much upon an insterted pie like it is for me. Maybe I will eventually get a Bayou attachment. For NY style its unnecessary, but for Neapolitan its looking mighty handy now.
Another important observation is how quickly the air temp is increasing, at least with the grill lid open (this is open about 1'). I tried it all closed or all open or 4" open and nothing beat 1' open. One advantage of this fast heat-up is I think that the stone temp. alone can be used as the target in heating up: go until the stone is 800-850F and then insert pizza; the air will be warmed by then. Also, when the pizza is done and you are not going to immediately put in the next one, you could turn the heat off until you are almost ready. I was not doing this before and the stone was overheating to 1000F and burning the pizza bottoms.
One thing I forgot to measure was the temp of the top stone. This is also important because you want to make sure it has gotten hot enough before inserting pizzas. Next time I will measure that with the IR gun as well.
I also was experimenting with covering up various parts of the grill edges with alu foil sheets during this period; I found that covering the sides was a big help and covering the front area was a hurt. So from now on I will use that layout.
Overall, I feel like I am close to getting some very tasty and consistent pies here. They will not be the same as a brick oven which the Bayou attachment seems to get you closer to, but on their own terms I think they will be very good, perhaps with more "fresh topping" flavor in comparison.
SCOTTSMITH Oct 20 2007
Here are my first 2stone results.
I had a thermoprobe in the back left corner to measure air temp and an IR gauge to measure stone temp. My grill is a Fire Magic which I think is 64K BTU. First picture below shows setup: I put the 2stone directly on the heat reflector plates to get it closer to the heat. That generally worked well, but it was hard to get the pies out since the stone was a bit below the front of the grill.
First pie: ~850F on the stone and ~900F air temp. Cooking time 1.5 minutes. Thats the first two pictures. It burned a little on the bottom.
Second pie: >975F on the stone (it tilted my gauge) and ~1000F air temp. I noticed it was starting to burn on the bottom after 30 seconds (!) so I pulled it then. It was still completely cooked on the top but was underdone. I knew this stone temp was too hot but hungry kids were waiting so I didn't have the time to cool down the stone.
This was a Neopolitan dough recipe with Caputo 00. I don't measure but I roughly follow the standard Neo recipes with 55-65% hydration, high salt, low yeast (IDY), and nothing else. It was under-proofed (4 hrs), had to start too late today.
Overall, the 2stone is doing the main thing I need: getting me more HEAT!! That has been my main problem up to now, 700F is the max I have been able to hit. It is going to be some work to figure out the balance between stone and air temp. My guess is you need something like 1000F air / 800F stone to get the proper cooking (?) There are lots of things that can be tried, e.g. trying with it on the grill grate, wrapping the bottom spinning part in alu foil, cooling down the stone, etc.
I am really looking forward to more experiments with the 2stone, and feel like I may finally be able to get something close to Neopolitan pies on my grill. The pizzas were not perfect, but I felt like I finally understood what the style was all about: the slices were floppy, and the crust was soft light and airy, not crunchy.
HOPGEEK Oct 15 2007
Willard, you were spot on when you said that the 2stone would take my pizzas to the next level... the texture and bake quality was by far better than anything I have attempted so far.
Here's the 2nd pizza I baked tonight. It featured fennel salami, fresh basil, mutz, grated grana padano & crushed cento italian non-dop tomatoes.
FOR MORE INFORMATION
2stone Webstore: www.2stonepg.com
2stone Friends Forum / Blog: www.2stone.ning.com
Email Willard Gustavsen: firstname.lastname@example.org
Phone Willard Gustavsen: 269.214.6560