With this 38cm pizza stone you bake pizza straight on your Grill Bill kamado, with a crispy base instead of a soggy bottom. The stone is ceramic, 1.3cm thick and fits both the 21 inch and the 23 inch. With that diameter you make the most of your grate, handy if you want to bake as large a pizza as possible in one go or several rolls at once.
What a 38cm pizza stone does to your dough
Ceramic draws moisture out of the dough as it bakes and holds the heat evenly. That means the base cooks evenly all over and you don't get a soggy patch in the middle. That same property makes the stone suitable for focaccia, flammkuchen and bread with a thick crust.
- Ceramic stone, 38cm diameter, 1.3cm thick
- Fits the Grill Bill 21 inch and 23 inch
- Draws moisture out of the dough for a crispy, fully baked base
- Also for focaccia, flammkuchen and bread
- Weighs around 3kg and makes maximum use of your grate
How to preheat it
Place the stone on your grate and let it heat up alongside the kamado for half an hour, up to around 250°C. So put it in from the start of your session, not only once the kamado is already hot. A properly heated stone is the difference between a base that bakes and a base that steams.
Cleaning
Wipe or brush the stone dry once it has cooled down. Don't use soap and don't submerge it: ceramic is porous and absorbs moisture and odour. Discolouration from baked dough is normal and doesn't affect the baking.
Want to keep more room on your grate? Then take a look at the 36cm version. Also check out the kamado accessories or, for your size, the 23.5 inch XL accessories.
