Pierre céramique déflecteur pour cuisson et pizzas - Ø36cm

Idéale pour les fours, braseros et kamados, elle garantit une chaleur homogène, une croûte croustillante et une cuisson maîtrisée à chaque utilisation.

Elle diffuse la chaleur de manière uniforme. Son émaillage noir brillant la rend facile à nettoyer et plus résistante aux taches et à l’humidité.

Utilisable aussi comme déflecteur de chaleur, elle permet les cuissons indirectes dans un kamado ou un brasero, pour rôtir, fumer ou mijoter vos plats avec précision.

Cette pierre est inclus en standard dans les produits suivants :

Dimensions : 36x36x2cm

33,25 € 33.25 EUR 33,25 € Toutes taxes comprises

Matériau
- céramique cordiérite
Diamètre
- 36cm
Dimensions
- 36x36x2cm
Finition
Epaisseur céramique
- 2cm

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La pierre à pizza en céramique est idéale pour transformer votre barbecue, brasero ou kamado en un véritable four à pizza. Bien plus encore vous pouvez variez les recettes en cuisant du pain, des galettes, nans ou des tartes.

Caractéristiques principales :

• Diamètre : 36 cm

• Matériau : céramique réfractaire émaillée noire

• Double fonction : pierre de cuisson et déflecteur

• Résiste à de très hautes températures (jusqu’à 500°C)

• Répartition homogène de la chaleur pour une cuisson régulière

• Surface émaillée : facile à entretenir, antiadhésive et durable

• Compatible avec tous les fours, braseros et kamados

Conseil d’utilisation :

Placez la pierre dans votre kamado pendant qu’il chauffe pour éviter les chocs thermiques et permettre une cuisson parfaite et croustillante.

Spécifications

Matériau	céramique cordiérite
Diamètre	36cm
Dimensions	36x36x2cm
Finition	émail noir
Epaisseur céramique	2cm

Using a pizza stone in a kamado is an excellent way to cook pizzas with a perfectly golden and crispy crust.

Here are the steps to use it properly:

1. Preheat the kamado:

Light your kamado and heat the grill. You need to reach a high cooking temperature, generally between 250°C and 300°C (475°F to 575°F), or even higher, depending on your preference for the crust.
Allow your kamado to preheat with the pizza stone in place for about 15 to 20 minutes. This allows the stone to absorb heat and prepare to cook the pizza evenly.

2. Position the pizza stone:

Place the stone directly on the kamado grill, ensuring it is stable and well-centred. It is important to let it heat up properly before placing the pizza on it.
If you have an indirect cooking system, such as the Split & Mix deflectors or an additional stone, you can use it to avoid excessive direct heat.

3. Prepare the pizza:

While the kamado is preheating, prepare your pizza. Roll out the dough on a floured surface, add your desired toppings, and ensure that the pizza can be easily transferred onto the stone. Use a pizza peel or a board to facilitate this step.

4. Transfer the pizza onto the hot stone:

Once the stone is hot, carefully place the pizza onto the stone using a pizza peel. It is important not to leave the pizza at room temperature for too long before placing it on the stone, as this could affect the crust.

5. Close the kamado and cook the pizza:

Close the kamado lid to retain the heat. Cooking time varies depending on the temperature of the kamado and the thickness of the dough, but generally, it takes 7 to 10 minutes for a well-cooked pizza. When the crust is golden and the cheese is melted, the pizza is ready. You can check by gently lifting the pizza with a spatula to see if the underside crust is well-cooked.

6. Remove the pizza and serve:

• Use a peel or a large spatula to remove the pizza from the stone. Let it rest for a minute or two before slicing and serving.

Additional tips:

Sufficient preheating: Ensure that the stone is hot enough before placing the pizza on it; otherwise, the dough may stick.
Use a bit of cornmeal or flour: Lightly sprinkle the pizza peel or the preparation surface with cornmeal or flour to facilitate the transfer of the pizza onto the stone without it sticking.
Heat control: Make sure to monitor the temperature to avoid burning the pizza.

The pizza stone for kamado offers several advantages for cooking pizzas. Here are some key benefits:

Even and high heat: kamado pizza stones distribute heat evenly, allowing for uniform cooking of the dough and a nicely browned crust. The QUATRO kamado, thanks to its ability to retain heat, reaches high temperatures that simulate those of a professional pizza oven.
Moisture absorption: the stone absorbs excess moisture from the dough, helping to achieve a crispier crust. This prevents a doughy or soft texture that can sometimes result from uneven cooking.
Preservation of flavours: by cooking directly on a hot stone, heat is transferred quickly to the dough, sealing in the flavours and preserving the aromas of the ingredients. This results in a pizza with an authentic and intense taste.
Versatility: a kamado pizza stone can be used to cook not only pizzas but also breads, focaccias, cookies, and other pastries that benefit from direct heat cooking.
Heat distribution: by using the stone, heat is better distributed inside the kamado, optimising the cooking of other foods, such as vegetables or meats, while maintaining stable heat.
Practical and durable: the pizza stone is often made of cordierite or refractory stone, allowing it to withstand extreme temperatures without cracking, thus ensuring long durability.