Grill a gas con pietra refrattaria
Generico
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.
Specifiche
Pro
- 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
Contro
- 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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Impostazioni di cottura per questo forno
Basato su un panetto da 250 g — cambia la dimensione della pizza per vedere come una crosta più o meno spessa varia la cottura.
Grill a gas con pietra refrattaria
350°C
350°C
2m 20sSenza manopola superiore — regola il calore tramite fiamma o posizione, oppure misura la volta. Il modello considera comunque questo dato.
Gratis con un account Pandough: salva il tuo forno e ottieni impostazioni su misura a ogni cottura.
Grill a gas con pietra refrattaria è un forno di tipo Gas portatile, raggiungendo fino a 350°C, esterno, alimentato a gas, con un peso di 45kg, capacità per 1 pizze, e riscaldamento in 25 minuti. 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. Pro: 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. Contro: 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.