Pizza stone TUNABONE Half moon 180 mm for Kamado 22 inch

TUNABONE Half moon 180 mm pizza stone is a semicircular ceramic baking surface designed to fit Kamado 22 inch grills. The stone provides steady heat retention and an even cooking area that conforms to the curved floor of Kamado 22" models, allowing more consistent crust browning and reduced hot spots. It is sized for small to medium pizzas, flatbreads and for reheating baked goods directly on the grill.

Advantages

The ceramic construction offers strong heat retention and surface stability to deliver uniform baking results. Its semicircular shape matches the contour of Kamado 22" grills, optimizing the available cooking area and making placement simple. The stone reduces temperature fluctuations and helps achieve a crisp, evenly browned crust while minimizing the risk of localized burning. It is suitable for direct contact with dough and for reheating prepared breads and pastries.

Suitable for

• Baking pizzas and flatbreads on Kamado 22" grills
• Reheating bread, pastries and baked goods
• Using alongside other grill accessories to expand usable cooking surface
• Achieving more even crust browning and reducing hot spots

Key specifications

• Shape: semicircular (half moon)
• Diameter (long side): 180 mm
• Material: high-heat ceramic suitable for baking
• Designed to fit curved cooking floor of Kamado 22" grills
• Heat retention: optimized for even surface temperature

How to use

Place the pizza stone onto the grill's cooking surface so the flat side aligns with the grill wall and the curved side faces the centre, matching the Kamado 22" floor contour. Preheat the grill with the stone in place until it reaches the target baking temperature to ensure even heat distribution. Transfer dough or prepared items onto the hot stone using a peel or suitable tool and monitor baking progress; rotate if necessary for uniform browning. Allow the stone to cool inside the grill before removing for cleaning.

Usage recommendations

Preheat the stone gradually with the grill to avoid thermal shock. Use a thin layer of semolina or cornmeal on the stone surface to prevent sticking and to assist in transferring pizzas. Clean the cooled stone by scraping off residue and wiping with a dry brush or cloth; avoid detergents and sudden temperature changes.