Gasolgrill med pizzasten
Generisk
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.
Specifikationer
Fördelar
- 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
Nackdelar
- 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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Bakinställningar för denna ugn
Baserat på en degboll på 250 g – ändra pajstorleken för att se hur en tjockare eller tunnare botten påverkar gräddningen.
Gasolgrill med pizzasten
350°C
350°C
2m 20sInget övervärme-reglage — ställ in värmen via lågan eller positionen, eller mät kupolen. Modelleras ändå.
Gratis med ett Pandough-konto — spara din ugn och få anpassade inställningar för varje bak.
Gasolgrill med pizzasten är en Bärbar gas-ugn, som når upp till 350°C, utomhus, drivs med gas, väger 45 kg, rymmer 1 pizzor, och värms upp på 25 minuter. 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. Fördelar: 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. Nackdelar: 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.