Pizza accessories for your kamado
With the right pizza accessories, you can turn a kamado into a powerful ceramic pizza oven. The high temperature, enclosed ceramic body and even air circulation ensure a crispy crust and well-cooked toppings.
This collection includes pizza stones for the 22-, 24- and 27-inch Titan Kamado, as well as an aluminium pizza peel for safely placing and removing pizzas.
Why use a pizza stone?
A pizza stone absorbs heat from the kamado and transfers it directly to the pizza base. This allows moisture in the dough to evaporate more quickly, creating a crispy crust. At the same time, the heat in the enclosed kamado ensures that the toppings and cheese cook evenly.
In addition to pizza, you can use a pizza stone for flammkuchen, focaccia, flatbread and other dough-based dishes. Preferably use a heat deflector under the pizza stone so that the base is not exposed directly to the heat from the charcoal.
What size pizza stone do you need?
Choose a pizza stone that matches the size of your kamado:
- The 36 cm pizza stone is designed for the 22-inch Titan Kamado.
- The 38 cm pizza stone is designed for the 24-inch Titan Kamado.
- The 42 cm pizza stone is designed for the 27-inch Titan Kamado.
A suitable stone leaves enough space for airflow around the edges. This air circulation is necessary to distribute the heat evenly throughout the kamado.
Not sure about the size of your kamado? Then view our Titan Kamados or use the selection guide Which kamado size is right for me.
Safely placing pizza with a pizza peel
With a pizza peel, you can easily slide an unbaked pizza onto the hot pizza stone. After baking, use the same peel to safely remove the pizza from the kamado.
Lightly dust the peel with flour or semola before placing the dough on it. Before sliding the pizza into the kamado, check that the dough still moves freely across the peel. Add the toppings only at the last moment so the dough does not stick to the peel.
Preparing the kamado for pizza
Use high-quality charcoal for kamados and BBQs and light the charcoal in several places. Then place the heat shield, any spacers and the pizza stone.
Allow the pizza stone to heat up gradually with the kamado. Never place a cold stone suddenly in a very hot barbecue, as a rapid temperature change can damage the material.
Preferably check the temperature of the pizza stone with suitable tools from our collection measuring temperature.
Cleaning and maintaining a pizza stone
Allow the pizza stone to cool completely after use. Remove any remaining dough, cheese and other residue with a dry brush or suitable scraper. Preferably do not use dish soap, as porous material can absorb moisture and soap.
Stubborn residue can largely burn off during the next heating. Discoloration and dark spots are normal and do not negatively affect the performance of the pizza stone.
Also view all kamado accessories for more possibilities when baking, grilling and barbecuing.
