The crust was hand kneaded using a Caputo blend with fresh yeast. Baked in the 2stone Inferno Pro.

The Inferno Pro is designed for indoor commercial use, with stainless steel construction and a massive double burner configuration for the ultimate in high temp baking.

These units are built on a industry proven burner chassis that can be configured for both LP and natural gas. They are able to put out 100,… Continue

Coming soon...... high quality flour and sauce blends and oils. The olive oil will come in Extra Virgin regular and 3 flavors....hot chili, basil, and oregano.

These are all "super high quality blends" that are especially formulated to work well in the unique high temperature baking envi… Continue

80% Caputo 20% whole rye / no oil, no sugar / about 65% hydration / 2-3 day cold rise...... One of my favorites. As you see it mixes best on the lowest setting, barely sticking to the sides of the bowl.


Continue

Clocking in at over 160 pies an hour..... the hardworking crew probably just set a new 2stone record. Per say's they had the ovens running at around 800F and that pumping out pies at that pace is "where all the fun is".

… Continue

If you ever wondered what 1000 kg of Caputo looks like.....Here it is!

Here are two fine looking Pizza's made by Glen and Per (two of the hardest working Norwegians I know of)

… Continue

I have been having so much fun with my new 2Stone and I love it. Just a few thoughts and new ideas. First I would like to get your response to the fact that there are no heat warnings on the oven. We live in a litigious society and with 12 warning stickers on a latter there should be one or more on the 2stone. I will be putting one on the back of the oven and on the back of the lid. I was wondering if anyone else has thought of this?

Next I was wondering if anyone has tried adding a smoker to t… Continue

Just as soon as the weather breaks I'm going to make some more videos including dough and sauce prep.
Here is an old video.....so YES it's time for some NEW ONES ! -Willard

Continue

If all goes well we will be setting up our first 2stone Pizza Kiosk in Norway. Glen just left with the plans, now for the hard work! Glen and Per are hoping to open the first one in Moss (not too far from Oslo) .

… Continue

This gives you an idea. The top can be custom made to fit exact size requirements depending on what stone or brick is used.

This will replace the current Inferno and will be fully upgradable. The upgrades which include the power drive and stand will also be sold separately and can be field mounted with minimal use of tools.

Not perfect....but easily one of the best I've had.
(and the crust was from good old KABF+FGWW blend / 3 day cold rise)

… Continue

Here is tonight's pie on a new serving peel I'm working on.

Just got back from Norway. Most of my family lives there so maybe well do something with 2stone there....we'll see.
Some pics where Glen my younger brother lives. Also got in a few of us making pizza.

Not too far from Glens house was a frozen lake "what a view"… Continue

hi willard , i was wondering if you will still except the holiday discount , i am looking to buy the pizza pro oven . what dose the turbo top do? thanks frank.

Willard and 2Stone Team,

Wow!

I have been using my INFERNO now for about a week. Its been a lot of fun. I will have pics at some point.

Yesterday a friend came over with 7 dough balls (each was different, eg: all-purpose, bread, wheat, 00 flours, various hydrations etc...)

What a BLAST we had cooking these different pies at different temperatures. I was able to fire it up to 900-1000 degrees for the 00 Flour (that was totally awesome!), then was able to drop it down/up to 650-850 degr… Continue

Winter has arrived here in Southern Michigan, and the color of pizza is in it's Christmas
element of red sauce & green peppers. Drive careful, and "let it snow!".

Stores fronts are displaying their Christmas decor already, and I was surprised to hear Christmas music in the background. It worked and got me in the "spirit" of the upcoming holidays. The weather here is switching between warm and cold allowing us to still enjoy making pizza, pita, and bread in the pizza pro, and hopefully up until Thanksgiving. Last year we moved the stove into our entryway off of our kitch… Continue