Artisan pizza & flat bread connoisseurs.
2stone ovens / questions (9)
| Discussions | Replies | Latest Activity |
|---|---|---|
questions about heatingI've cooked several pizzas in my 2stone pizza grill. The pizza was good but since I'm a perfectionist I have a few questions about how to... Started by Curtis Ide |
3 |
Oct 27 Reply by Willard |
tips for maximizing heat output of your grillI've tried taking out the stainless steel flavor bars and one of the 2 grill grates on my weber to try and maximize the heat output. I al... Started by Lloyd Lande |
29 |
Jun 8 Reply by Willard |
2Stone Inferno for Commerical use?Willard, I am in the pizza business and am interested in your 2Stone Inferno for commercial use. I wanted to open a new pizzeria with a ... Started by Richard Tringali |
1 |
Apr 23 Reply by Willard |
Paint Touch-UpHi Willard - I've got a few knicks in my Oven's paint-job. I was planning on buying some high-temperature black spray paint at Home Depo... Started by Tony Crosetto |
2 |
Apr 3 Reply by Tony Crosetto |
2Stone Oven CoverWe plan on leaving our oven outside, unless/until the weather turns severe. I found a Weber kettle BBQ cover at a local store for only ab... Started by Tony Crosetto |
1 |
Apr 1 Reply by Willard |
Fibrament PlacementOK - here's stupid question #1: Which side of the Fibrament stone goes up? The instructions that come with the stone indicate that the ba... Started by Tony Crosetto |
3 |
Mar 31 Reply by Willard |
2Stone Oven Design EvolutionMy wife, Sharon, and I are new 2Stone Oven owners - and we love it! I'm impressed with the design of the oven - it's simple, efficient, a... Started by Tony Crosetto |
1 |
Mar 31 Reply by Willard |
Soggy CrustI fired up the 2-stone twice now and used 4 different recipes, the oven temp was at 725, flour was KA Bread pies cooked in about 2 1/2 mi... Started by Tony Pizzeria |
15 |
Jul. 26, 2008 Reply by Tony Pizzeria |
Bayou Classic Questions (PSI, BTU, Extension legs)Hi, all, Rank beginner, here. Never made a pizza, and am only kicking tires. Trying not to drool over all the wonderful pizza pics. I am... Started by mush |
8 |
Jul. 6, 2008 Reply by Lloyd Lande |
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