Big Green Egg Pizza and Baking Stone

Ceramic baking stone for Big Green Egg kamados. Distributes heat evenly for crispy pizza crusts, artisan bread, focaccia, and baked goods. Three sizes available: 12-inch (30cm) for MiniMax through 2XL, 14-inch (36cm) for Large through 2XL, and 21-inch (53cm) for XL and 2XL. Use with ConvEGGtor for indirect heat baking. Retains heat for keeping food warm. On display at our Wetherill Park showroom.

The Big Green Egg Pizza and Baking Stone transforms your kamado into a high-performance baking oven. The ceramic stone sits on the cooking grid and provides a stable, evenly heated surface for baking pizza, bread, pastries, and other baked goods. Ceramic's heat distribution properties eliminate hot spots and create consistent results across the entire baking surface.

The stone works by absorbing and radiating heat from the charcoal fire below. When you place dough on the preheated stone, the ceramic draws moisture from the outer surface of the dough, creating the crispy, crusty texture associated with brick oven baking. The stone's heat retention properties maintain stable baking temperatures even when you open the dome to load or check food.

Big Green Egg manufactures the baking stone in three diameters to fit different EGG models. The 12-inch (30cm) stone fits MiniMax through 2XL models. The 14-inch (36cm) stone fits Large, XL, and 2XL models. The 21-inch (53cm) stone fits XL and 2XL models. Each size is designed to provide maximum usable baking surface while allowing adequate clearance for dome closure and airflow.

The baking stone is used with the ConvEGGtor (plate setter) to create indirect heat. The ConvEGGtor shields the stone from direct radiant heat from the charcoal, allowing the stone to heat gradually and evenly. This indirect heat setup replicates the conditions of a traditional baking oven.

We stock all three sizes of the Big Green Egg Pizza and Baking Stone at our Wetherill Park showroom alongside our complete range of Big Green Egg pizza accessories and baking tools.

Key Features

Ceramic Construction for Even Heat Distribution

The baking stone is manufactured from ceramic material that absorbs and distributes heat evenly across its surface. Ceramic's thermal properties eliminate the temperature variations (hot spots and cool zones) that occur with metal baking surfaces.

When the stone is heated gradually from below, the ceramic absorbs heat energy and radiates it uniformly across the entire baking surface. This consistent heat distribution ensures that pizza crusts brown evenly, bread rises uniformly, and baked goods cook at the same rate regardless of position on the stone.

The ceramic also regulates heat transfer to the food. Rather than delivering intense direct heat like a metal surface, the stone provides moderate, sustained heat that cooks food through without scorching the bottom surface.

Moisture Absorption for Crispy Crusts

Ceramic is a porous material that draws moisture from the surface of dough when contact is made. This moisture absorption is critical for achieving the crispy, crusty texture characteristic of brick oven pizza and artisan bread.

When you place pizza dough on the preheated stone, the ceramic immediately begins pulling moisture from the bottom of the dough. This dehydrates the outer surface, allowing it to crisp and brown while the interior remains soft and properly hydrated.
This moisture-wicking action replicates the effect of baking in traditional wood-fired or brick ovens, where porous masonry surfaces create similar crust development.

Heat Retention for Temperature Stability

Once heated, the ceramic stone retains thermal energy for extended periods. This heat retention provides two benefits. First, the stone maintains stable baking temperatures even when the dome is opened to load or check food. The stone's thermal mass prevents rapid temperature drops that would occur with thinner baking surfaces.

Second, the retained heat keeps finished pizza and baked goods warm before serving. After removing pizza from the stone, the residual heat continues warming the crust, preventing it from cooling and becoming soggy before serving.

The heat retention also allows you to bake multiple pizzas in succession without waiting for the stone to reheat between batches.

Three Sizes for Different EGG Models

Big Green Egg offers the baking stone in three diameters:

12-inch (30cm) diameter: Fits MiniMax, Small, Medium, Large, XL, and 2XL models. This is the most versatile size, compatible with the widest range of EGG models. The 12-inch diameter accommodates personal-sized pizzas and smaller bread loaves.

14-inch (36cm) diameter: Fits Large, XL, and 2XL models. This mid-size stone provides additional baking surface area for larger pizzas and bread while maintaining compatibility with the popular Large EGG model.

21-inch (53cm) diameter: Fits XL and 2XL models only. This large stone maximizes baking surface area in the XL and 2XL EGGs, allowing you to bake full-sized restaurant-style pizzas or multiple loaves of bread simultaneously.

Select the stone size based on your EGG model and typical baking requirements. Larger stones provide more surface area but require larger EGG models to accommodate their diameter.

Compatible with ConvEGGtor for Indirect Heat

The baking stone is designed to work with the Big Green Egg ConvEGGtor (plate setter). The ConvEGGtor sits on the fire ring with its legs facing up, creating a heat deflector that blocks direct radiant heat from the charcoal. The baking stone sits on the cooking grid above the ConvEGGtor.

This configuration creates indirect heat conditions similar to a traditional oven. Heat from the charcoal circulates around the ConvEGGtor, heats the dome and walls of the EGG, and radiates down onto the baking stone from all directions. The stone heats gradually and evenly without exposure to direct flames or intense radiant heat from the charcoal.

This indirect heat setup is essential for proper baking. Direct heat would create extreme temperature gradients across the stone surface and could crack the ceramic through thermal shock.

Specifications

• Material - Ceramic
• 12-inch Stone - Diameter: 12 inches (30cm)
• 12-inch Compatibility - MiniMax, Small, Medium, Large, XL, 2XL
• 14-inch Stone - Diameter: 14 inches (36cm)
• 14-inch Compatibility - Large, XL, 2XL
• 21-inch Stone - Diameter: 21 inches (53cm)
• 21-inch Compatibility - XL, 2XL
• Use - Pizza, bread, focaccia, pastries, baked goods
• Setup - Use with ConvEGGtor for indirect heat
• Warranty - Limited 3-year warranty
  

What's Included

• 1 x Big Green Egg Pizza and Baking Stone (size based on selected variant)

How to Use

Preheating the Stone

Place the ConvEGGtor on the fire ring with legs facing up. Position the cooking grid on the EGG. Place the baking stone on the cooking grid directly above the ConvEGGtor.

Close the dome and light the charcoal. Allow the EGG to heat gradually to baking temperature (typically 230-260°C for pizza, 200-230°C for bread). The gradual preheat is critical. Heating the stone too quickly can cause thermal shock and cracking.

Preheat the stone for at least 20-30 minutes after the EGG reaches target temperature. This ensures the entire thickness of the stone is heated uniformly. A surface temperature reading may indicate the stone is ready, but the core may still be cool if preheat time is insufficient.

Baking Pizza

Prepare pizza dough and toppings while the stone preheats. When the stone reaches baking temperature, use a pizza peel dusted with flour or cornmeal to transfer the assembled pizza onto the stone.

Close the dome and bake for 8-12 minutes, depending on temperature and pizza thickness. Monitor through the dome to observe browning. When the crust is golden and the cheese is bubbling, use the pizza peel to remove the pizza from the stone.

The stone's heat retention allows you to bake multiple pizzas without extended waiting between batches. Maintain stable EGG temperature and the stone will be ready for the next pizza within minutes.

Baking Bread

For bread baking, preheat the stone to 200-230°C. Prepare bread dough according to your recipe and complete final proofing.

Transfer the proofed dough to the stone using a peel or by gently placing it with floured hands. Close the dome and bake according to recipe timing, typically 25-45 minutes depending on loaf size.

The stone creates the crispy, crusty exterior associated with artisan bread while the indirect heat ensures even cooking throughout the loaf. For enhanced crust development, introduce steam to the cooking chamber by placing a small pan of water on the ConvEGGtor during the first 10-15 minutes of baking.

Baking Other Items

The baking stone works well for focaccia, flatbreads, pastries, cookies, and other baked goods. Preheat the stone to the temperature specified in your recipe. Transfer items to the stone using a peel or by placing parchment paper with items on the stone.

The stone's even heat distribution and moisture-wicking properties improve results for virtually any baked item. Items that benefit from crispy bottoms (like cookies or pastries) particularly excel on the stone.

Care and Maintenance

Allow the stone to cool completely inside the EGG before removing it. Rapid cooling can cause thermal shock and cracking. Do not place a hot stone on cold surfaces or expose it to cold water.

Clean the stone after it has cooled. The porous ceramic surface will develop staining and darkening with use. This is normal and does not affect performance. Do not use soap or detergents on the stone, as the porous ceramic will absorb these chemicals and transfer flavors to food.

To clean, scrape off stuck-on food residue with a stiff brush or scraper. For stubborn buildup, use coarse salt as an abrasive with a damp cloth. Rinse the stone with plain water if needed and allow it to air dry completely before storing.

Store the stone inside the EGG or in a dry location. Moisture absorption can cause the stone to crack if exposed to freezing temperatures while damp.

Inspect the stone periodically for cracks. Small surface cracks are cosmetic and do not affect performance. Deep cracks that extend through the thickness of the stone compromise structural integrity and the stone should be replaced.

Frequently Asked Questions

Which size baking stone do I need for my EGG?

The 12-inch stone fits MiniMax through 2XL models. The 14-inch stone fits Large, XL, and 2XL models. The 21-inch stone fits XL and 2XL models only. Choose based on your EGG model and desired baking surface area.

Do I need to use the ConvEGGtor with the baking stone?

Yes. The baking stone requires indirect heat to function properly. Use the ConvEGGtor (plate setter) with legs up to create the indirect heat configuration. Direct heat will create uneven heating and can crack the stone.

How long does the stone take to preheat?

Allow at least 20-30 minutes after the EGG reaches baking temperature for the stone to heat completely through its thickness. Insufficient preheat time results in uneven baking and potential thermal shock.

Can I cut pizza on the stone?

While the stone is durable, cutting directly on it will dull knives and may score the surface. Remove pizza from the stone using a peel and cut on a cutting board.

Why is my stone stained or discolored?

Staining and darkening are normal. The porous ceramic absorbs oils and food particles during use. This discoloration is cosmetic and does not affect performance. Do not attempt to bleach or deeply clean the stone.

Can I use the stone for grilling?

The stone is designed for baking with indirect heat. Using it for direct grilling exposes it to extreme temperature gradients and radiant heat that can cause cracking. Use the stone only with the ConvEGGtor in place.

How do I prevent the stone from cracking?

Preheat gradually, never expose a hot stone to cold water or cold surfaces, always use the ConvEGGtor for indirect heat, and allow complete cooling before moving the stone. Proper preheating and gradual temperature changes are critical.

Can I see the Pizza & Baking Stone in person before buying?

Yes. They're available to view and purchase at our BBQ showroom in Wetherill Park, where you can also see the full range of Big Green Egg fuel and accessories and get advice on lighting your egg or charcoal BBQ.