Pizza stones

A pizza stone in a kamado is the surface that stores heat and passes it into the base of the dough so it comes out crisp. It sits on the deflector, never directly over the coals, and must withstand sudden temperature changes, which is why stones are made of cordierite or steel rather than ordinary kitchen ceramic.

Choose the material first. Cordierite, like the Ooni stone or the Kamado Joe stone for the Classic Joe, resists thermal shock and absorbs some of the dough's moisture. Steel, like the 4 mm Gi.Metal plate or the 9.5 mm VEVOR carbon steel, conducts heat faster and browns the base sooner even when the dome isn't as hot. Size and thickness come second: the stone should leave a few centimetres of air between its edge and the kamado wall so heat can circulate, and the thicker it is, the more heat it holds between one pizza and the next.

On our Big Green Egg Large in Torrevieja the stone sits on the ConvEGGtor and we let the whole setup heat for at least 30 minutes before the first pizza, because a cold stone is the most common cause of a pale base. We don't take money for reviews and affiliate links are marked. You'll find more cordierite stones in the deflectors and stones section, and the full setup in our guide to making pizza in a kamado.