Pizza stone (half-moon) TUNABONE for Kamado 23–24 inch, 190 mm diameter

The TUNABONE half-moon pizza stone for Kamado 23–24 inch is a shaped baking surface sized to fit the curved interior of Kamado-style grills. With a 190 mm radius/diameter section designed to sit directly on the grill grate, the stone evens out heat across its surface and provides a stable base for baking pizzas, flatbreads and similar items. It is intended to improve heat retention and support crisp crust formation when cooking on a Kamado cooker.

Advantages

This half-moon pizza stone offers uniform heat distribution across the cooking surface, reducing hot spots and helping dough bake evenly. Its shaped profile matches the Kamado grill curvature so it fits securely on the grate and maximizes usable baking area. The stone increases thermal mass inside the cooker, which stabilizes temperature during short baking cycles and contributes to a crisp, well-textured crust. It is a practical accessory for direct placement on Kamado grates and is suitable for repeated use under high grilling temperatures.

Suitable for

• Baking pizzas and personal-sized flatbreads in a Kamado 23–24 inch grill
• Preparing small baked items that require even bottom heat
• Reheating pizza slices or flatbreads with improved crust texture

Key specifications

• Shape: half-moon (designed to follow Kamado curve)
• Effective radius/section size: 190 mm
• Intended placement: directly on Kamado grill grate
• Primary function: thermal mass for even baking and crisping
• Compatible grill size: fits 23–24 inch Kamado cookers

How to use

Place the TUNABONE half-moon pizza stone directly on the grill grate of a preheated Kamado cooker sized 23–24 inches so that it rests securely against the inner curve. Allow the stone to preheat along with the grill until it reaches stable cooking temperature before placing dough or other items on it; this helps ensure even baking and reduces sticking. Use appropriate tools such as a peel to transfer pizzas and avoid rapid temperature changes by adding or removing items carefully.

Usage recommendations

Preheat the stone with the grill to the target baking temperature and avoid exposing a hot stone to cold water or surfaces. Use a thin dusting of semolina or cornmeal to reduce sticking when placing dough on the stone, and allow the stone to cool gradually after use to extend its service life.