2 stone story

[Lloyd Lande]

I am lucky to live in the Phoenix area, where there are a number of excellent neopolitan Naples style pizza places. Bianco's is the number one but very close and in the top 3 rated in Phoenix is Cibo's. Cibo'a pizza is really really quite excellent. The pizza maker is trained in Italy as a professional pizziola. Now I've been making home pizzas for many months now on my 2 stonepg and weber with excellent results. I've experimented with placement, taking out the drip system that sits on the burners and using aluminum foil to hold in heat and force it through the 2 stone. 2 weeks ago, I invited the owners of Cibo over to try my pizza. I made 4 13 inch or so pies for the 4 of us and heard nothing but raves for the 4 hours they were there. They were literally amazed that I could make top notch wood burning style restuarant quality pizza on a bbq with my 2stone gadget, pizza that they said is absolutely comparable to the best of phoenix. I was encouraged to take my recipes and open an pizza wine bar with my son and daughter in-law (she is a wine sommelier).. Needless to say, this put me on cloud nine for a couple of weeks.. but you would not believe how nervous my wife was about this entire thing. So Willard thanks for providing this gadget and allowing all of us to make really good pizza at home....I still have my eye on an inferno with a natural gas burner... but due to the economy my plans are on hold for now! Good baking everyone.

Lloyd Lande

[Willard]

Hi again Loyd,

That is great! I wish I could just jump on a plane and visit some of you guys who
I know are making great Pizza.......who knows maybe one day I'll get the chance!

I just got a call from Frank (who lives close to Bianco's also) the other day. He said
he has eaten at Bianco's many times so that was the bar that we were being gauged
against!! He has the New Oven which is similar to the Inferno and after a few tries he
said that he believes his pizza is on par with Bianco's also.

I know of another guy who bought a WFO after he had the 2stone and he claimed the pizza
coming out of the 13" 2stone was better. I'm really glad to hear of your success, keep up the
good work.

I have been so busy lately that my pizza making has taken a back seat, but I hope to get some
more time here soon. We have also had one of the worst winters I can remember in a long time,
so I'm really looking forward to spring where I can get set up outside again.

regards,
Willard

[Frosty TheBeerMan]

Great story Lloyd !, isn't the 2Stone an amazing little oven eh ! :-) I still have mine in storage, but will be pulling it out soon, as the snow is almost gone here in Canada.

thanks for sharing your story with us.