Heat Deflector & Pizza Stone Recommendations for Kamado Grills

Pizza – one of the most specialized cooks we do, as there is such a variety with pizza. But hey, it need not be difficult, as there are a few “givens” to produce great pizza.

1. The preferred location for the pizza stone is up in the dome. This pulls the stone away from the fire, making it easier to control the stone's temperature. Plus, with the pizza stone high in the dome, we efficiently use the dome's reflecting heat to cook the topside of the pizza.

2. With regard to fire, you want a spread out and even burning fire. Something similar to a good steak fire with the heat evenly hitting the bottom side of the pizza or deflector stone.

3. With thin crust you might be able to use just the pizza stone, no deflecting stone. Think of it, more as a grilling cook. With thick crust, you may need a deflecting stone under the pizza stone. The deflecting stone protects the pizza stone from overheating, allowing the thicker dough to cook through. Think of thick crust more as a baking cook.

4. If you need a deflecting stone, it should be the same size or slightly bigger than the pizza stone. This insures the best protection and temperatures in and around the pizza stone. How much space between the deflecting and pizza stone is up to you? If you can, do not position big stones at felt line (top of the base). If the stone is too close to the gasket, the stone can push heat toward the gasket and shorten its useful life.

5. The biggest stone is not always the best stone. Extra-large pizzas, bigger than 16" diameter, can be hard to manage. Also, it is more difficult to maintain a uniform stone temperature with big stones. Be reasonable on size and you will make a better pizza.

6. It is possible to cook two pizzas on two stones but it can be quite involved. You will need a way to rotate the pizzas or pizzas/stones to maintain even temperatures. Sliding oval grids on our adjustable rigs are great for two pizzas. Set the stones on the grids and rotate the grids/stones.

7. Lastly, you hear about the 700°F, two-minute pizza oven cook. Our recommendation is stick with the 450°F temperature range. It will take longer but you get a better pizza, especially if you are cooking multiple pizzas. At high temperatures, the biggest problem is controlling pizza stone temperature. The stone cooks the dough before the pizza toppings are cooked. There is a reason all the pizza boxes at the grocery store say 450ish degrees.

Pizzas are fun cooks and with a little practice and experimentation, you'll learn to produce great pizzas time and time again.

Hint: Add a small bit of smoking wood to replicate wood fired pizzas.