Parrilla de gas con piedra para pizza
Genérico
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.
Especificaciones
Ventajas
- 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
Desventajas
- 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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Ajustes de horneado para este horno
Basado en una bola de 250 g: cambia el tamaño de la tarta para ver cómo una corteza más gruesa o fina afecta al horneado.
Parrilla de gas con piedra para pizza
350°C
350°C
2m 20sSin dial superior — ajusta el calor con la llama o la posición, o mide la bóveda. Sigue siendo modelado.
Gratis con una cuenta de Pandough: guarda tu horno y obtén ajustes a medida en cada horneada.
Parrilla de gas con piedra para pizza es un horno tipo Gas portátil, alcanzando hasta 350°C, exterior, alimentado por gas, con un peso de 45kg, capacidad para 1 pizzas, y calentándose en 25 minutos. 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. Ventajas: 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. Desventajas: 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.