{"product_id":"thueros-pizza-aufsatz-t4","title":"Pizza Oven T4","description":"\u003ch2\u003ePizza Topper T4. Double-walled hood with stone, up to 260 degrees.\u003c\/h2\u003e\n\n\u003cblockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eThe Pizza Topper T4\u003c\/strong\u003e is a double-walled stainless steel hood with a thermometer and a 2.5 centimeter thick pizza stone for the Thüros T4. Not a pizza oven, not a barbecue hood, not for other Thüros models.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eThe Pizza Topper T4\u003c\/strong\u003e comes with a pizza stone measuring 30 by 40 centimeters and is exclusively for the Thüros T4. Pizza from a household oven fails due to one single number: 250 degrees. For a thin, bubbly base, you need double that, and charcoal effortlessly provides exactly that.\u003c\/p\u003e\n\n\u003ch3\u003eWhy double-walled\u003c\/h3\u003e\n\n\u003cp\u003eThe hood has two walls with air in between. This layer acts as insulation and keeps the heat inside the cooking chamber instead of letting it escape to the outside.\u003c\/p\u003e\n\n\u003cp\u003eThe effect is measurable in the top heat. A single-walled hood constantly loses heat at the top, the topping remains pale, while the bottom is already dark. With a double wall, the heat from the top and bottom arrives almost equally.\u003c\/p\u003e\n\n\u003ch3\u003eThe stone makes the base\u003c\/h3\u003e\n\n\u003cp\u003eThe included pizza stone is 2.5 centimeters thick. That's more than most stones for the oven, and it's why it works.\u003c\/p\u003e\n\n\u003cp\u003eA thick stone stores heat and releases it suddenly to the dough as soon as the pizza is placed on it. Thin stones cool down when being topped, and the base becomes tough instead of crispy. \u003cstrong\u003eGood to know:\u003c\/strong\u003e Let the stone heat up for at least 30 minutes before the first pizza goes on.\u003c\/p\u003e\n\n\u003ch3\u003eNot just pizza\u003c\/h3\u003e\n\n\u003cp\u003eWhat works for pizza also works for tarte flambée, flatbread, and free-form loaves of bread. The stone draws moisture from the dough, making the crust firm.\u003c\/p\u003e\n\n\u003cp\u003eThe topper is not suitable for casseroles and roasts; the barbecue hood is the right choice for those. This is about short, very high heat, not long cooking.\u003c\/p\u003e\n\n\u003ch3\u003eWhat you should consider\u003c\/h3\u003e\n\n\u003cp\u003eThe grill lid does not need to be opened during baking; the heat remains in the topper. The thermometer indicates when it's ready.\u003c\/p\u003e\n\n\u003cp\u003eOne limitation: a pizza stone absorbs fat and oil and can never be completely cleaned. Stains are part of it. Anyone expecting a pristine stone will be disappointed — with every use, it gets darker and better.\u003c\/p\u003e\n\n\u003cp\u003e\u003cem\u003eThe detour via the oven is eliminated.\u003c\/em\u003e\u003c\/p\u003e","brand":"Thüros","offers":[{"title":"1 piece","offer_id":56361303900486,"sku":"074THU040","price":389.0,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0998\/4960\/1350\/files\/thueros-pizza-aufsatz-t4_87063d52-a2aa-4ef4-9f8d-53487b348ff1.jpg?v=1776142219","url":"https:\/\/ginusslande.com\/en\/products\/thueros-pizza-aufsatz-t4","provider":"genussland","version":"1.0","type":"link"}