Churrasqueira a Gás com Pedra 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.
Especificações
Prós
- 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
Contras
- 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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Configurações de assar para este forno
Com base em uma bola de 250 g — altere o tamanho da torta para ver como uma massa mais grossa ou mais fina altera o assamento.
Churrasqueira a Gás com Pedra para Pizza
350°C
350°C
2m 20sSem controlo superior — ajuste pelo fogo ou posição, ou meça a cúpula. Ainda modelado.
Grátis com uma conta Pandough — salve seu forno e obtenha configurações ajustadas a cada fornada.
Churrasqueira a Gás com Pedra para Pizza é um forno Gás portátil, atingindo até 350°C, externo, alimentado a gás, pesando 45kg, capacidade para 1 pizzas, e aquece em 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. Prós: 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. Contras: 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.