Yes,those are great looking pizzas!!!

Wow….fascinating. I can’t wait for your review, hopefully with pictures of great looking pies!!!!

marzsit,

The 2Stone oven is a similar design with the rotating stone and is stainless steel and seemingly much better build quality. I’m guessing it would last better. It does cost considerably more thus not as many advocates out their baking pies. Both are interesting concepts for achieving a Neapolitan style pizza that normally, for others here, is fired in a beehive type wood-fired masonry oven achieving high heat of 900F. It is all in the dough and about a 90 second bake to achieve a sublime crust. 

I’m going to give a PizzaQue a try. I actually got this last Christmas but being on the road in our RV until June 1 and then having remodeling and painting going on all this month at our house I haven’t had a chance to try it out.

It is a propane burner fired oven with a stationary stone. However the stone is a two piece design supposedly to disperse the heat more evenly. You might have to use your peel and reposition the pie while baking but that is what you have to do in a wood-fired oven and it becomes an active and similar task. To me that is part of the art of pizza making. But the real reason is this thing will fit inside my space challenged camper van. I could take it on the road. [:)]

Yet Beddia breaks those givens with the cheese, tomatoes and gas oven. [:)]

A lot of guys and gals on Pizzamaking.com are using a backyard pizza maker called a Blackstone oven that delivers the high Neapolitan like heat with a propane burner on a rotating stone with impressive results.
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The Blackstone does work really well. I don’t own one yet, but i have a friend who bought one when they first came out. it’s not too expensive, about $350 now and it’s a pretty ingenious design. it actually has 2 round pizza stones. the upper stone is stationary and the lower stone rotates. the single propane burner heats both stones and is adjustable as to how much top or bottom heat you want. the rotating motor can operate on batteries or ac power making it semi-portable.. it’s really not meant to be very portable though. it can heat up to 1000 degrees F in a no wind condition. and i know from personal experience that it will bake a 10″ basic sauce and cheese in less than 2 minutes. my only complaint is that the paint that they used burns off of the oven really fast, so you have to worry about it rusting.. maybe they will make an all-stainless steel version someday? that’s the one i would buy.

I love Idyllwild.  My favorite place there has nothing to do with pizza.  It’s the bakery.  Had the best bread pudding ever there…. made up of everything that was left over from the day before.

I’ll have to try that pizza as it looks wonderful…  and I haven’t made the trip up the mountain in a few years.

I ate one time at the late http://www.yelp.com/biz/bella-mia-cary Bella Mia here in Cary. I would never presume to assert it was the best pizza in the country, although some posters in the Yelp link have. It was certainly the best pizza available around here. http://s3-media4.fl.yelpcdn.com/bphoto/ML9uxWsw8fPjhOPn9MyRwg/o.jpg Here‘s a link to the best photo on Yelp. Check out that leoparding!

When they started out, the oven was coal fired, and I was lucky enough to enjoy it while it was in its heyday. Later they switched to wood for the oven, didn’t bring the excellence to the table, kept charging premium prices for a lesser product, and now they are deservedly history. It was a great loss to our area.

I force myself to stop at 4 slices in a sitting!!!!

So well said, Davydd. And as we’ve talked about often on pizza threads……it’s all about quality ingredients…..the right equipment……and the right touch. Less is more. I hate when places tinker…ie ,putting cornmeal under the dough…adding spices, sugars etc to the dough and sauce. Use REAL buffalo milk Mozz. San Marzano tomatoes(their unique taste is sufficient,don’t spice it up! .  Yes, hot ovens,preferably wood fired oven, or second best(it’s easier) coal fired. A few short minutes and you’re eating heaven. It’s care and discipline, not always genius!!!!! Next time you’re looking for the REAL thing, bring this check list!

Yet Beddia breaks those givens with the cheese, tomatoes and gas oven. [:)]

A lot of guys and gals on Pizzamaking.com are using a backyard pizza maker called a Blackstone oven that delivers the high Neapolitan like heat with a propane burner on a rotating stone with impressive results.

One thing I do know even with my aging taste buds and mostly a diet on scratch made pizzas is I can now taste just about everything in a pizza including all the artificial preservers, extenders, processed ingredients or preparation and chemicals in commercial pies, frozen pies and chains. I admit I eat the stuff but can never say any of it is good in any way. It had been a while since I had a Pizza Hut pizza and early this year I almost gagged. I felt like I was eating chemicals. That might have been the first time I put a pizza down. I usually don’t know how to stop eating when it comes to pizza.

http://www.thrillist.com/entertainment/nation/in-defense-of-hipsters http://www.thrillist.com/…in-defense-of-hipsters

I suppose hipsters brought us arugula. Damn them. [:)] 

We all know, because we’ve seen your pictures, that you are definitely a master of pizza!  Skip the arugula (although I do like it in a salad) and just keep making your beautiful pizzas!  To heck with the hipsters!!!

http://www.thrillist.com/entertainment/nation/in-defense-of-hipsters http://www.thrillist.com/…in-defense-of-hipsters

I suppose hipsters brought us arugula. Damn them. [:)] 

Oh, and Nino’s coal fired pizza,here in Brick makes a mean pizza with arugula. It’s a great once in a while change!

So well said, Davydd. And as we’ve talked about often on pizza threads……it’s all about quality ingredients…..the right equipment……and the right touch. Less is more. I hate when places tinker…ie ,putting cornmeal under the dough…adding spices, sugars etc to the dough and sauce. Use REAL buffalo milk Mozz. San Marzano tomatoes(their unique taste is sufficient,don’t spice it up! .  Yes, hot ovens,preferably wood fired oven, or second best(it’s easier) coal fired. A few short minutes and you’re eating heaven. It’s care and discipline, not always genius!!!!! Next time you’re looking for the REAL thing, bring this check list!

Pizza is hard to do yet at the same time it is not so hard. As in Beddia’s example, it becomes an art to narrow down the exact ingredients and proportions and learn consistency. Patience is also a major virtue to get that consistency. The dough best epitomizes patience and consistency. That’s the hardest to master and it is only flour, yeast and water as the base. Salt, sugar and olive oil is the fine tuning. Beddia’s sauce is so simple you may want to slap your head the next time you throw in a half dozen spices in yours. The best ingredients, NYC water aside [;)] are well known and accessible across the country. Finally, high heat is the secret. That is probably why 500 degree home oven pizza is never quite right or comparable to pies you have at your favorite pizzeria.

Play the video in the http://www.bonappetit.com/people/chefs/article/beddia Bon Appetit  link above.  He leaves nothing ‘secret’; he demonstrates his dough recipe, sauce recipe, and techniques on the video.  http://pizzeriabeddia.files.wordpress.com/2013/03/img_4328.jpg?w=2000&h=2000 And he even posts his sources on his menu!  

America’s Best Pizza?  America’s Best Pizzaiolo? 

Those subjects are fun to talk about, but can hardly be objectified.

MJ – Thank you for sending me to the video.

I could never find a satisfactory at-home pizza sauce. Joe’s sauce is so simple anyone can make it. It turns out like the best pizzeria sauce and is better than any sauce found in NC.

We adopted the rest of his techniques and ended up with the best pies that ever have come out of our countertop pizza oven.

If we were in the area, we’d be in line at Beddia’s.