Gas Grill with Pizza Stone
Generic
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.
- Max temp
- 350°C in 25 min
- Placement
- OutdoorGas
- Rating
- -
How this oven bakes
If the base catches before the top is done, drop the flame or swap to biscotto. The stock stone is the usual culprit.
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.
Specifications
- Temperature range
- 50°C – 350°C
- Weight
- 45 kg
Pros
- 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
Cons
- 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
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Gas Grill with Pizza Stone is a Portable gas oven, reaching up to 350°C, outdoor, powered by gas, weighing 45kg, fitting 1 pizzas, and heating up in 25 minutes. 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. Pros: 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. Cons: 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 catches before the top is done, drop the flame or swap to biscotto. The stock stone is the usual culprit.
- 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.