The Pizza Therapy Forum and Pasta Therapy Forum

[pizza]

I love pizza making equipment.
Here is something you can take a look at.

It's basically 2 pizza stones which creates a kind of brick fired oven.

Fantastic!

This is the invention of Willard Gustavsen, a member of this forum.
He calls it the Reverse engineered coal fired brick oven.
Here is a picture:



Here is his website:

http://www.2stonepizzagrill.com/

Thanks for being here Willard!
_________________
"Pizza on Earth...Good Will to All!"
Visit: http://pizzatherapy.com
http://pizzatherapy.blogspot.com/
http://legendsofpizza.com/blog

[wg]

Hi Albert,

Nice to see you posted about the 2stone pg.

I share the same interest as you and many of your forum members.
While many people work hard trying to figure out the crust and the toppings, I have spent my time working on the baking process. I got very interested after I did a side by side comparison bake in a home oven and a high temp wood fired oven using the same unbaked pizza from a local Italian pizzeria. I was completely blown away at de difference in taste and crumb texture.
Since I was working on a budget I worked up a way to get similar results as a wood fired oven.
We have two versions of the 2stone, one for charcoal and gas grills and one that utilizes a Bayou burner as the heat source.
They are available at http://www.2stonepg.com
I will work up a special discount for your forum members (if there is any interest) and post the coupon in the next day or so.

regards,
willard

below are some pics of a pie I did which took 1 min 10 sec to bake.
regular all purpose flour and nothing too special with the dough. It was one of the better tasting pies I have made.

here are some pics: http://2stonepizzagrill.com/2stonepics.htm

[CJ]

Very cool! My question: Not having a door on front does it affect the temperature inside the oven. When I worked in the business I always had commercial gas fired brick ovens I used. I always to tried to keep the door shut as I feared uneven temps in the oven.

Not criticizing at all just truly curious. I think you are on to a great idea here.
_________________
Southern Yankee

[wg]

Hi CJ,

Oh your question is really good, because there are many things about the 2stone that seem to defy logic. The open door is probably one of the biggest. Some how there is actually more heat with the door open because the 2stone becomes a draft chamber (a chimney if you will) that pulls inn the heat from the grill burners. Because the space has been cut down from the typical size of a grill hood it becomes more efficient and raises the temperature. I had many door design I tried out thinking it would raise the temp, but each time it seemed to lower it. What many 2stone owners are finding out is that they can really boost up the temperature by closing off the remaining open grill space with foil, thereby forcing even more heated air through the two stone.

regards,
willard