Pierre céramique déflecteur pour cuisson et pizzas - Ø30cm

Cette pierre à pizza en céramique émaillée noire de 30 cm transforme votre kamado, four ou brasero en véritable four à pizza traditionnel.

Sa céramique emmagasine la chaleur et la diffuse uniformément pour une cuisson dorée, croustillante et sans brûlure.

L’émaillage noir brillant offre une surface antiadhésive facile à nettoyer, résistante aux taches et à l’humidité. Solide et polyvalente, elle s’utilise aussi comme déflecteur de chaleur pour les cuissons lentes ou indirectes.

L’alliée parfaite des amateurs de feu et de saveurs authentiques.

Dimensions : 30x30x2cm

20,83 € 20.83 EUR 20,83 € Toutes taxes comprises

Matériau
- céramique cordiérite
Diamètre
- 30cm
Finition
Epaisseur céramique
- 2cm
Dimensions
- 30x30x2cm

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Pierre de cuisson en céramique pour kamado Medium – parfaite pour les pizzas, pains et cuissons gourmandes

Transformez votre kamado COEO QUATRO Medium en véritable four à pizza artisanal grâce à cette pierre de cuisson en céramique haute performance. Conçue pour résister aux températures extrêmes, elle garantit une diffusion homogène de la chaleur et une croûte dorée et croustillante à chaque cuisson.

Idéale pour préparer des pizzas, pains, tartes salées ou sucrées, cette pierre en céramique conserve et restitue la chaleur comme une sole de four traditionnel. Sa surface lisse et naturellement antiadhésive permet une cuisson sans ajout de matière grasse, pour un résultat à la fois sain et gourmand.

Compatible avec le kamado QUATRO Medium, elle s’adapte également à de nombreux autres barbecues et fours. Un accessoire indispensable pour tous ceux qui veulent oser la cuisine au feu et redécouvrir le goût authentique des cuissons sur pierre.

Spécifications

Matériau	céramique cordiérite
Diamètre	30cm
Finition	émail noir
Epaisseur céramique	2cm
Dimensions	30x30x2cm

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.

Oui, vous pouvez tout à fait faire des pizzas dans le kamado QUATRO 16" Medium. Le QUATRO Medium est reconnu pour sa capacité à atteindre des températures élevées, ce qui est idéal pour cuire des pizzas. Voici quelques conseils pour réussir vos pizzas dans ce type de barbecue kamado.