Barbecue à gaz avec pierre à pizza
Générique
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.
Caractéristiques
Avantages
- 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
Inconvénients
- 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
Avis de la communauté
Aucun avis pour l'instant. Soyez le premier à partager votre expérience.
Connectez-vous pour ajouter votre avis et des photos.
Réglages de cuisson pour ce four
Basé sur un pâton de 250 g — modifiez la taille de la tarte pour voir comment une croûte plus ou moins épaisse modifie la cuisson.
Barbecue à gaz avec pierre à pizza
350°C
350°C
2m 20sPas de thermostat supérieur — réglez la chaleur via la flamme ou la position, ou mesurez le dôme. Toujours modélisé.
Gratuit avec un compte Pandough — enregistrez votre four et profitez de réglages optimisés à chaque cuisson.
Barbecue à gaz avec pierre à pizza est un four Gaz portable, atteignant jusqu'à 350°C, extérieur, alimenté par gaz, pesant 45 kg, capacité de 1 pizzas, et chauffe en 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. Avantages : 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. Inconvénients : 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.