This summer we bought a gas grill according to the Australian grill system of outdoor chef with a cooking area of 60 * 40 cm and hood and experimenting since the most diverse grilled dishes. After various meat and fish dishes we wanted to try and Flammkuchen pizza and were looking for the right pizza stone for our barbecue. Outdoorchef also has pizza stones, but only suitable for ball grills. The choice between indirect and direct grilling with the round pizza stone is not really good possible. Although Weber has a rectangular stone, but only 1 cm thick. The pizza stone should meet the following criteria for us: 1. It should be rectangular with dimensions 30 * 40 cm, so that it covers two of the four fields at our gas grill and therefore suitable for direct and indirect baking is equally 2. It should also fit into our oven 3. It should not be too thin, so that it can well save a higher temperature and release 4. However, it should also not be too thick (hard), so it can be good gehändelt of my wife 5. He should be from Fireclay 6. There should be a pizza peel thereby be 7. He should have a reasonable price-performance ratio 8. A support frame we have considered unnecessary In Internet search, we are then on the pizza stone in Pimotti 40 * 30 * 2.5 cm encountered who fulfilled all to tory criteria to him. Known have recommended us, pizzas and Tarte bake indirectly, so they do not burn. This Council, we have not followed, but went to full power with direct heat. The result of Flammkuchens or the pizza was great my recommendation.
