With this 36 cm pizza stone you bake a pizza on your Grill Bill kamado with a crispy, fully baked base instead of a soggy bottom. The stone is ceramic, 1.2 cm thick and fits both the 21 inch and the 23 inch. It weighs about 3 kg, so it sits stable on your grate and holds its heat when you slide the next pizza on.
Why a 36 cm pizza stone makes the difference
Ceramic draws moisture out of the dough while baking and holds the heat evenly. That means the base cooks evenly all over, instead of staying raw in the middle while the edge is already brown. It's not just for pizza either: focaccia, flammkuchen and bread with a crispy crust turn out just as well.
- Ceramic stone, 36 cm diameter and 1.2 cm thick
- Fits the Grill Bill 21 inch and 23 inch
- Draws moisture out of the dough for a crispy, fully baked base
- Also great for focaccia, flammkuchen and bread
- More compact than the 38 cm version, leaves more room on your grate
- Weighs around 3 kg, so it holds its temperature for longer
How to preheat the stone
Place the stone on your grate as soon as you light the kamado and let it heat up together with it for half an hour to 250°C. This gives the ceramic time to warm through evenly and prevents thermal shock. Only slide the pizza on once the stone is up to temperature, otherwise the base still stays pale.
Not sure which size to pick
The 36 cm stone leaves a bit more of your grate free, the 38 cm version gives you slightly more baking surface. Otherwise they're identical in material and thickness. Want to fit something else in your kamado while baking? Take a look at the grill riser or the rest of the kamado accessories.
