Pizza accessories

A pizza stone turns your barbecue into a pizza oven. Thanks to the even radiant heat of ceramic or cordierite, you get a crispy base and perfectly melted cheese — just like a wood-fired oven. At Boender Outdoor you'll find pizza stones, pizza peels, pizza cutters and complete pizza sets for the Keij Kamado. Also check out the full range of accessories.

Baking pizza on a kamado — step by step

1. Place the pizza stone on the grate (possibly with a plate setter underneath for extra indirect heat)
2. Heat the kamado to 300–350°C — allow 30–40 minutes for the stone to heat through fully
3. Dust the pizza peel with flour or semolina so the pizza slides off easily later
4. Slide the pizza onto the hot stone with one confident motion
5. At 300–350°C, a Neapolitan-style pizza is done in 60 to 90 seconds, with a slightly charred, crispy base

Which pizza stone fits my kamado?

Kamado size	Pizza stone diameter
XXS/XS variants	approx. 20.6–23 cm
Compact (15")	approx. 26–29.5 cm
Large (21")	approx. 38 cm — room for a full-size pizza

A complete pizza set (pizza stone + peel + cutter) is the easiest way to get started right away without having to combine separate parts.

More than just pizza

A pizza stone is also excellent for baking bread, focaccia and flatbread. The stone absorbs moisture during baking, giving an extra crispy crust — a technique restaurant bakers have used in wood-fired ovens for decades.

Caring for your pizza stone

Never clean a pizza stone with soap — ceramic and cordierite are porous and absorb smells and flavours. Scrape off residue dry with a spatula or brush once it's cooled down. Small discolourations are normal and don't affect baking quality; in fact, a well-seasoned pizza stone often works even better.

Round off your pizza night with a thermometer to closely monitor kamado temperature, and check out our pizza tools for the right peel and cutting knife.