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That is a fairly compelling review of the 2stone. Very interesting.ringkingpin said:Here is an objective review from a guy on pizzamaking who has / had a WFO and a 2stone.
I actually don't see how you can do Neapolitan style pizza using steel. Getting the cooking surface hot enough isn't the problem on the BGE. The difficulty is getting the cooking surface to be one temperature (about 750*) while getting the dome temperature to be much hotter (perhaps 850* or hotter. Otherwise, the bottom and top of the pizza won't finish at the same time.fishlessman said:i dont think your going to have success with that style pie unless you put something inderect under the steel, the key to that pie is getting the dome hotter than the floor/steel. and oviuosly you have to level that thing