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Artisan pizza & flat bread connoisseurs.

Willard
  • Male
  • Berrien Springs
  • United States
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Kayaking
13 Replies

Started this discussion. Last reply by Willard May. 20, 2008.

Rule # 1
2 Replies

Started this discussion. Last reply by Willard May. 17, 2008.

 

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Latest Activity

Willard replied to Curtis Ide's discussion 'questions about heating'
Hi again Curtis, Like you, after trying out all the different scenarios I settled on (a lower) 650 for the bottom stone as my ideal....where the pizza comes out with the right crispness and texture that I like. (usually a 2 - 2 1/2 min bake) I'm ...
October 27
Willard replied to Curtis Ide's discussion 'questions about heating'
Hi Curtis, Sorry it took me so long, some how missed it. Good questions you ask.....there are a few ways to tackle it. The easiest way if your bottom seems to be hotter, use a screen. If you don't like the idea of a screen, there are a couple of ...
October 26
Panaghiotis Bazos commented on Willard's blog post 'Another Margherita'
scrumptious!!!
October 18
Willard left a comment for Panaghiotis Bazos
October 18
Willard added 2 blog posts
October 15
Willard added a blog post
October 12
Willard added a blog post
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 confi...
October 7
Willard replied to JLegend's discussion 'Screen or pan'
You can use a screen or a pan, and you will need to bump up the temperature by about 100 deg to get the same results as when you go on the stone directly. When you get the hang of it, going directly on the stone gives you great results. The heat w...
September 26

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Relationship Status:
Married
About Me:
I like: pizza, kayaking, traveling, family, friends, (work), and learning new things.

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Willard

Another Margherita

Posted on October 15, 2009 at 2:02pm — 1 Comment

Willard

New Inferno Pro

Posted on October 14, 2009 at 4:30pm —

Willard

Today's Pie

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

Posted on October 12, 2009 at 6:30pm —

Willard

2stone Inferno Pro ....coming soon

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

Posted on October 7, 2009 at 3:00pm —

Willard

High Quality Blends and Finnishing Oils.

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

Posted on August 25, 2009 at 10:30pm —

Comment Wall (3 comments)

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At 11:28pm on April 28, 2009, Chef Jeffrey Stansfield said…
It is good to see your photo to. I made my first batch of 2Stones today and I emailed you Pi #1. Thanks for all your support of me and Advantage Jewish Catering,
At 5:38pm on March 3, 2009, Mystie said…
Well its been a nightmare the state of Fl wouldn't let me open with the outdoor area not being totally enclosed with a floor that was washable and coved base boards and another hand sink added even though with in ten feet there was one. I had to submit a new drawing and just yesterday she said I could use it. Thank goodness. I guess they forget about all the people on the beach and the bbq's etc etc. with nothing and I wasn't even preparing any food out side all step out the door already to go and back in again. But now I'm going for the dough profection LOL. So I guess I will be making it up the afternoon before chilling it down and taking it out in the morning. I'm kinda at a loss now that I'm not going to open for breakfast LOL I will using the Lehmann dough calculator with high hydration and high gluten flour and a twelve hour wait period thats the best I've found so far. We will see the response. Thanks again I loved the pizzas I prepared before we couldn't sell any LOL also no extension cords can be used in the commercial setting so we had to change out the cord for a longer one my plugs outside were up high for the commercial settings just a thought you might want to change for us commercial persons. You did a bang up job on this thing. I'll send pic as soon as we fire it up. Your a good friend Willard take care talk to ya soon
At 10:34pm on May 13, 2008, Frosty TheBeerMan said…
Hi Willard !

Thanks for the reminder ! ... I did the video before, but forgot to upload it.... so am doing so now ! ... p.s....

I had pizza tonight ! and yuppers, I took some video and lots of images !, will post those tomorrow
 
 

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