Teplota a čas pečení pro styl Plynový gril s pizza kamenem
Pandough odhaduje výchozí bod pro neapolský styl při hydrataci 60%: vzduch 350 °C, pečicí povrch 350 °C a čas přibližně 2m 6s–2m 59s. Jedná se o modelové odhady pro tuto pec, nikoli o specifikace výrobce.
An outdoor gas barbecue with a pizza stone on the grate and the lid down. This is how most people in the US, Australia and Germany bake their first outdoor pizza, and it works better than it sounds: with the lid closed the hood traps radiant heat above while the stone supplies the base, which is a rough approximation of a deck oven. The ceiling is around 300 to 350C, so classica and New York style land well and Neapolitan does not.
Známé také jako: Gas grill, Gas BBQ, Gas barbecue, Barbecue with pizza stone, Gasgrill, Grill gazowy, Barbecue a gas, Barbacoa de gas, Barbecue au gaz, Gasbarbecue, Churrasqueira a gás, ガスグリル, 가스 그릴.
- Reaches 300C and beyond, well past any indoor home oven
- You probably already own it, so a stone is the only cost
- Lid-down radiant heat browns the top without a top element
- Burners sit directly under the stone, so the base scorches without a buffer
- Lifting the lid dumps the chamber heat immediately
- No thermostat, so the dome thermometer is the only reading you get
- Specs here are typical values, not your specific grill
- If the base browns too quickly, check the cooking surface temperature and let it cool before the next pizza. Use less dusting flour, which can burn on the hot floor.
- Trust an IR gun on the stone, not the air or a door thermometer. Mouth readings lie.
- Give the deck the full 25 min. Air temperature lies. The stone is slower.