Bbq Pizza Stone 36cm Round – Authentic Italian Pizzas on Your Barbecue

Bring the taste of Italy to your own garden with the Boretti bbq pizza stone of 36cm. This high-quality ceramic accessory transforms your barbecue into a professional pizza oven, allowing you to bake pizzas with a crispy base and perfectly melted toppings. Boretti, the Dutch brand with Italian design that you know from The Great Garden Makeover, combines craftsmanship with functionality. Whether you're a seasoned pizza baker or experimenting with homemade pizzas on the barbecue for the first time, this pizza stone guarantees restaurant-quality results.

The ceramic construction of this round pizza stone ensures even heat distribution and can withstand temperatures well above 300 degrees Celsius. With a diameter of 36 centimetres, this pizza stone fits on most barbecues and is large enough for a full family pizza. The natural ceramic absorbs moisture from the dough, giving you that desirable crispy base you normally only find in a wood-fired pizza oven. The neutral white colour gives the stone a professional appearance and makes it easy to assess the condition of the stone.

Features & benefits of the 36cm round pizza stone

High-quality ceramic material for optimal heat distribution

The Boretti pizza stone is made from premium ceramic, a material that has been used in professional ovens for centuries. Ceramic has the unique property of gradually absorbing heat and then releasing it long-term and evenly. This means your pizza bakes perfectly from underneath, without burnt or raw spots. The porous nature of ceramic also draws excess moisture from the dough, resulting in that desirable crispy, crunchy base you taste at the best pizzerias.

Perfect diameter of 36 centimetres

With a diameter of 36cm, this pizza stone is ideal for medium to large pizzas. You can comfortably bake a standard family pizza on it without the edges hanging over the stone. This size fits perfectly on most kettle barbecues, gas barbecues and even some outdoor ovens. The round shape ensures optimal air circulation around the pizza, contributing to even cooking of both base and toppings.

Versatile use on different heat sources

This pizza stone is suitable for use on both gas and charcoal barbecues, giving you maximum flexibility. You can even use the stone in a regular oven, although the authentic barbecue flavour naturally comes out best on your outdoor kitchen. The ceramic construction can withstand extreme temperature fluctuations, provided you warm up and cool down the stone correctly. This makes the stone a durable investment that will last for years.

Natural non-stick coating through use

As you use the pizza stone more often, the ceramic develops a natural patina that acts as a non-stick coating. Unlike chemical coatings, this natural layer only gets better with time. Small oil marks and carbon deposits together form a protective layer that prevents your pizza from sticking to the stone, without adding harmful substances to your food. True pizza lovers regard a well-seasoned pizza stone as a valuable possession.

Applications

Authentic Neapolitan pizzas

The main application is of course baking pizzas as they are meant to be. Heat the stone on your barbecue for at least 30 minutes to a temperature between 250 and 300 degrees. Dust your pizza with flour or cornmeal, slide it onto the hot stone and close the lid of your barbecue. Within 8 to 12 minutes you'll have a perfect pizza with an airy, crispy base and nicely blistered toppings. Experiment with different dough recipes, from classic Italian to wholemeal or gluten-free.

Focaccia, flatbreads and naan bread

The pizza stone is not only suitable for pizzas, but also excellent for other flatbreads. Bake focaccia with rosemary and sea salt, Turkish pide, Indian naan bread or even homemade tortillas. The high, direct heat from the stone ensures these breads bake quickly with perfect texture. This opens up a world of culinary possibilities for your barbecue evenings, from Mediterranean mezze platters to Mexican taco parties.

Calzones, rolls and sweet applications

Also consider folded calzones that come out crispy from the barbecue, or fresh rolls for lunch. Creative home cooks even use the pizza stone for desserts such as apple turnovers, sweet focaccia with grapes, or thin biscuits that take on a delicious smoky flavour. The versatility of this accessory makes it a valuable addition to your outdoor kitchen, far beyond traditional pizza.

Assembly & use

The Boretti pizza stone requires no assembly and is ready to use immediately, but proper preparation is essential for optimal results and a long lifespan. Rinse the stone before first use with clean water without soap – ceramic is porous and absorbs soap, which can affect the flavour of your pizza. Let the stone dry completely before using it. Place the cold stone on your cold barbecue and warm both up gradually together. This prevents thermal shocks that can cause cracks. Allow at least 30 minutes warming time for best results.

When baking, it's best to place the pizza on the stone with a pizza peel, although baking paper also works for beginners (remove the paper after a minute to get a crispy base). Turn the pizza a quarter turn halfway through baking for even browning. After use, let the stone cool completely on the barbecue – never remove it while hot and never place it under cold water. This is the most common cause of cracks and fractures.

Maintenance is simple but specific: never use washing-up liquid on the stone. Let stubborn residue soak first with warm water and then carefully scrape it off with a spatula. Light discolouration and marks are normal and even desirable – they form that natural non-stick coating. Store the stone dry in a protected space. Although ceramic is frost-resistant, moisture buildup combined with freezing can still cause damage. Preferably keep the stone indoors during the winter months, or in a dry garden shed.

Frequently asked questions

Can I also use the pizza stone in my regular oven?

Yes, this ceramic pizza stone is heat-resistant well above household oven temperatures. Place the stone on a rack in the lower third of your oven and heat to the highest setting (usually 250-275°C). The result will be good, but you only get the authentic barbecue flavour on your outdoor grill. Many people therefore use the stone all year round: outside in the summer, inside in the winter.

Why can't I use washing-up liquid?

Ceramic is a porous material that absorbs liquids. If you use soap or washing-up liquid, these chemicals are absorbed into the material and are released into your food on next use. This not only affects the flavour, but can also be unhealthy. Water and a spatula or stiff brush are sufficient to keep the stone clean. See marks and discolouration as proof of your pizza-baking experience.

Will this stone fit on my barbecue?

With a diameter of 36cm, this pizza stone fits on most medium to large barbecues. Do measure the inside diameter of your grill before ordering. For kettle barbecues such as a 57cm Weber, this size is ideal. On gas barbecues with multiple burners, you can place the stone above one or two switched-off burners for indirect heat, while the other burners provide the warmth. If in doubt, you can always contact Boender Outdoor for advice.

How long does a ceramic pizza stone last?

With correct use and maintenance, a quality ceramic pizza stone like this Boretti stone will last for years, even decades. The main pitfall is thermal shock: always start cold, warm up gradually and let cool completely. Also avoid scrubbing with metal brushes or using aggressive cleaning products. Small cracks at the edge are usually cosmetic and don't affect functionality. A well-maintained stone only gets better with time.

What temperature should I use the pizza stone at?

For authentic Neapolitan pizzas, aim for 280-320°C, which is easily achievable on a good barbecue with the lid closed. For thicker American-style pizzas, 230-250°C is sufficient. Preferably measure the temperature with an infrared thermometer directly on the stone surface. A good rule of thumb: if you can't hold your hand more than three seconds above the stone, the temperature is high enough. Bear in mind that baking time varies from 6-8 minutes