yeah, Muggs and Mel..550 works just fine..
1337, I had my 2 stone for years, the one that sets into your propane webber and after 100s of pizzas the top stone cracked..think I paid $275 for it back then..been real happy with my new Blackstone pizza oven so far..2 months old now and my only complaints is the bottom edge of the crust doesn't brown as well as the top part..for 300 bucks I'm happy with it, especially that the unit has a small electric motor that turns the stone as the pizza bakes..this sucker can get hot too..950 is no problem but the top can burn so I keep it at 600..seems like more heat goes to the top of the oven then the bottom..
personally I think my 2 stone baked a better pizza but the blackstone is so much easier and only takes 10 minutes to heat instead of 1 hour for the 2 stone..that's a big savings in propane..
you should be able to find it on Amazon..Blackstone pizza oven..
here's an update of my pizza dough recipe that's been slightly tweeked..I've tried many( about 100 ) different versions of pizza dough but this is my personal favorite..
a bakers scale and a kitchenaid standup mixer are a big help..something every kitchen should have..
pour 435 grams of ice cold water into the mixing bowl..9 grams of kosher salt..1/2 teaspoon of fast rising bread yeast and 515 grams of bread flour..mix with paddle attachment for 3 minutes..set it aside with a plate covering the bowl for 30 minutes..
step 2..now add an additional 170 grams of bread flour with 2 teaspoons of olive oil..attach dough hook and knead for 5 to 10 minutes..I've found over kneading the dough over heats it so you just want to do it enough to where it's elastic..
cut dough into 3 pieces..I weigh them equally and they should come out to anywhere between 370 to 375 grams per piece..enough to make 3 12 inch pies..
using both hands and a bit of flour curl the dough into a ball..it's going to be sticky..then pinch the bottom to seal it..this will trap all the gas produced by the yeast..place each ball, pinch side down, into separate Tupperware containers and seal lids..place in fridge for 24 to 48 hours..
please do not use a rolling pin..this will destroy the dough..
on a floured surface gently poke the dough outwards with your finger tips starting from the center, then place dough over your fist and using your other fist stretch the dough out leaving a nice rim..
it takes a bit of practice but sure beats most anything you can buy..