Pizza stone (half-moon) TUNABONE for Kamado 21-inch, 170 mm diameter

The TUNABONE half-moon pizza stone for 21-inch Kamado grills offers a semicircular ceramic baking surface with a 170 mm radius designed to deliver even heat distribution and a crisp crust. Made to fit inside kamado-style cookers, the stone allows direct contact baking on the grill, helping to reproduce oven-like conditions for individual pizzas, flatbreads and crisping tasks. This accessory is suitable for use in home or outdoor grilling setups where a dedicated baking surface is required.

Advantages

The ceramic/stone construction promotes uniform heat retention and transfer across the baking surface, reducing hot spots and supporting consistent browning. Its half-moon shape is sized specifically for 21-inch kamado grills, enabling placement alongside other grill accessories and allowing partial use of the grill’s cooking area. The surface produces a crisp base for pizzas and flatbreads while remaining sturdy for frequent reheating and finishing of baked items.

Suitable for

• Baking individual pizzas and personal flatbreads on a 21-inch kamado grill
• Reheating or finishing pre-baked breads and pastries for a crisp crust
• Creating crisp-bottomed vegetables or small baked dishes directly on the grill

Key specifications

• Form factor: half-moon (semicircular) baking stone
• Radius: 170 mm baking surface
• Compatible with: 21-inch kamado-style grills
• Material type: ceramic/stone composite for heat retention
• Primary function: direct-contact baking for crisp bases and even browning

How to use

Place the pizza stone onto the kamado grill’s cooking grate after preheating the grill to the required baking temperature. Allow the stone to preheat gradually with the grill so it reaches an even temperature before placing dough or food on it. Use a peel or suitable spatula to transfer pizzas or flatbreads to and from the stone, and avoid sudden temperature shocks such as placing a cold stone into an already very hot grill or exposing a hot stone to cold surfaces.

Usage recommendations

Preheat the kamado with the stone in place for at least 20–30 minutes to ensure uniform heat. Use cornmeal or semolina dusting on the stone or the dough to reduce sticking. Clean the stone by scraping off residues when cooled; do not use detergent or immerse in water to avoid damage. For long service life, avoid thermal shock and handle the stone with heat-resistant gloves when hot.