Reviewed by Valery Grin · · updated May 29, 2026
GOURMEO Round Cordierite Pizza Stone 35 cm
Round refractory stone that matches the circular geometry of the kamado grate
From€19
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- Material
- Cordierita refractaria
A 35 cm round cordierite stone: the shape that best matches the kamado's circular grate, with no dead corners. Cordierite survives thermal shock and radiates even heat for a crisp base on pizza, bread or focaccia.
In a kamado the grate is round, so a round stone uses the space far better than a rectangular one: it covers the hot centre and leaves a perimeter ring for airflow. GOURMEO's 35 cm fits Classic/Large ceramic grates and large domestic ovens. Real refractory cordierite at a contained price — the value pick for those who want the right shape without the brand premium.
The right-shaped stone for a kamado: round, 35 cm, real cordierite. A very sensible value pick against premium-branded stones.
Pros
- Round shape — natural fit on the kamado's circular grate
- Refractory cordierite that resists thermal shock
- Crisp base from moisture-wicking and even heat
- Contained price — a value pick with no brand premium
Cons
- 35 cm may not fit narrow domestic ovens
- For very high-temp Neapolitan, more thickness is better
- Stains with use — dry cleaning, no soap
Who it's for
For Classic/Large kamado owners who want a round stone that uses the circular grate and stays on budget.
Not for
If it has to go in a narrow domestic oven, check that 35 cm diameter fits. And for extreme Neapolitan, a thicker stone performs better.
Specifications
- Material
- Cordierita refractaria
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Goes well with
FAQ
Why choose the round 35 cm stone over a rectangular one?
The round 35 cm shape fits the circular grate of an 18" kamado almost perfectly without overhang, which improves heat distribution. A rectangular stone like the 38×30 cm Navaris performs better in an oven or large grills. If kamado pizza is your main use, the round one is the natural pick.
How long should I preheat the stone?
Ideally put it in when you light up and let it climb with the kamado to around 300-350 ºC, which usually takes 30 to 45 minutes. The stone must be as hot as the chamber so the base cooks at the same pace as the cheese. Gradual preheating also prevents thermal-shock cracks.
Do I need a deflector under the pizza stone?
Yes, in a kamado you should place a heat deflector between the fire and the stone so direct flame does not scorch the base before the topping sets. The BBQ Future half-moons or a deflector for your size do that job. Without a deflector you get a burnt base and raw cheese.