With this pizza stone 16 inch you bake pizza on your Grill Bill Medium the way a stone oven would. The stone is 28 cm across and made of ceramic, and heats up together with your kamado until it's hot all the way through. On that hot surface the crust sets in a few minutes.
What a pizza stone 16 inch does to your dough
Ceramic stores a lot of heat and at the same time draws moisture out of the underside of your dough. That gives you a dry, crispy crust instead of a soggy one. Put the pizza on a grate or baking tray, and the moisture stays trapped underneath, leaving the crust chewy.
- Draws moisture out of the dough for a crispy crust
- 28 cm across, made of ceramic
- Fits the Grill Bill Medium, Large and Extra Large
- About half an hour preheating to 250°C
- Also suitable for flatbread, focaccia and flammkuchen
Baking on it
Put the stone in right from the start of your session, so as soon as the coals are lit. A cold stone placed on a hot kamado can crack, and a half-warmed stone won't set your crust. Aim for around 250°C and keep an eye on your pizza: at that temperature it's often done within five minutes.
Maintenance
Let the stone cool down in the kamado and scrape off any baked-on residue dry. Don't use soap and don't submerge the stone: ceramic soaks up the water, which comes back out during your next session. Dark stains are normal and won't come out again.
Bill's tipPlace the stone on your grate with a heat deflector underneath. That keeps the air moving around the stone and bakes your pizza more evenly.
Also check out the other 16 inch accessories or the heat deflector for the 16 inch you'll need for this.
