Reviewed by Valery Grin · · updated May 29, 2026
Navaris Cordierite Pizza Stone Rectangular XL (38×30×1.5 cm)
Cordierite refractory stone for oven, grill and kamado — guaranteed crispy base
From€24
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- Material
- Cordierita refractaria
A 38×30 cm rectangular cordierite stone, 1.5 cm thick. Cordierite wicks moisture out of the dough and radiates even heat, so the base comes out crisp with no pale spots. Works in an oven, on a gas grill and in a kamado.
Cordierite is the right material for pizza: it survives the thermal shock of cold dough hitting a 300 °C stone without cracking, which cheap ceramic won't. Navaris's rectangular format is practical — it fits any oven and uses the kamado grate better than a small round — and 1.5 cm is the sweet spot between thermal mass and preheat time. A widely available value alternative to premium-branded stones.
An honest, widely available cordierite stone. Practical rectangular format and the right thickness for a crisp base in oven or kamado, with no brand premium.
Pros
- Real cordierite — survives thermal shock without cracking
- XL rectangular format: fits an oven and uses the grate well
- 1.5 cm thick — good balance of mass and preheat
- Versatile: oven, gas grill and kamado
Cons
- Rectangular: leaves gaps on round kamado grates
- For very high-temp Neapolitan, a thicker stone is better
- Stains with use (normal for cordierite) — don't wash with soap
Who it's for
For anyone starting out with pizza in a kamado or oven who wants a reliable, large, affordable cordierite stone with no fuss.
Not for
If you want a round stone that covers the full kamado grate, the rectangular format leaves gaps. And for 450 °C Neapolitan pizza, a thicker stone performs better.
Specifications
- Material
- Cordierita refractaria
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Goes well with
FAQ
Does the rectangular Navaris stone fit my kamado?
It measures 38×30 cm, an XL rectangular format meant for large grills and ovens. On a round 18" kamado like the Classic it may overhang the sides; for those a round stone like the 35 cm GOURMEO fits better. Measure your usable grate diameter before choosing.
Does the cordierite withstand a kamado at full heat?
Yes, cordierite is exactly the right material for kamado pizza because it withstands very high temperatures and thermal shock better than ordinary ceramic. Still, preheat it together with the kamado and never put it cold into an already hot chamber, to avoid cracking. The 1.5 cm thickness stores heat for a crisp base.
Do I need a peel to use this stone?
Highly recommended: with the stone at high heat, a peel like the Kamado Joe wooden one or the Ooni aluminium one is what lets you launch and retrieve the pizza without burning yourself or breaking the base. Without a peel it is nearly impossible to slide raw dough onto the hot stone. The wooden one is better for launching, the aluminium for turning and retrieving.