Piedra para pizza TUNABONE 36 cm para Kamado 22 pulgadas — piedra redonda de hornear, modelo Pizzastein 36

TUNABONE Pizza stone 36 cm is a round baking stone designed for use with 22-inch Kamado-style grills. Made to deliver an even baking surface, the stone helps retain and distribute heat uniformly to produce a crisp crust for pizzas, breads and other baked dishes. It is suitable for direct placement in kamado cookers and in other compatible ceramic or charcoal grills for both home and outdoor use.

Advantages

The pizza stone provides stable heat retention and even heat distribution across the baking surface, reducing hot spots and encouraging consistent results. Its round shape matches the grill cooking area of 22-inch kamado cookers, enabling efficient use of space. The material is designed to withstand high temperatures common in ceramic and charcoal grills and to improve crust texture by absorbing moisture from dough.

Suitable for

• Cooking Neapolitan-style and thin-crust pizzas on a kamado grill
• Baking artisan and home-made bread with improved crust formation
• Preparing baked casseroles, flatbreads and oven-style dishes outdoors
• Using as a heat-stable surface for preheating and finishing baked items

Key specifications

• Shape: round
• Diameter: 36 cm
• Intended cooker size: compatible with 22-inch kamado-style grills
• Function: provides even baking surface, heat retention and moisture absorption for crisp crusts
• Suitable heat source: ceramic and charcoal grills

How to use

Place the pizza stone on the grill grate of a preheated 22-inch kamado cooker or any compatible ceramic or charcoal grill. Preheat the stone gradually with the grill to the required baking temperature to avoid thermal shock. Slide pizzas, breads or other items onto the stone using a peel or oven-safe tray and monitor baking time according to the recipe. After use, allow the stone to cool inside the grill before removing it for cleaning.

Recommendations

Preheat the stone with the grill to the desired temperature and avoid rapid temperature changes to prevent cracking. Use cornmeal or a light dusting of flour on the peel to help transfer dough to the stone. Clean the cooled stone by brushing off residue and avoid soaking in water; if necessary, wipe with a damp cloth and allow to dry fully before the next use.