Wondering what ceramic stone to use with CGS accessories or for pizza? Here's a quick table that outlines your best Stone options. For accessories with multiple choices, the best choice(s) is highlighted in red. 

How to use the table: Let's say, you are looking for a pizza stone for the Small EGG. 

• The EGG table below has two columns. The left column lists the recommended stones for the various EGGs. The right column lists the accessory and appropriate stone recommendation(s).
• Find pizza stone in the right column for the Small EGG. You'll see two stone sizes (10" & 12") and one option, F for full Stone. From the left column, you'll see the 10" is a CGS stone and the 12" is an EGG stone.  
• The recommended stone options are highlighted in red: either a 10" or 12" Full Round Stone. On which to pick, we recommend picking the one that gives you the most cooking options - the biggest bang for your buck!

H = Half Stone	P = Pair Half Stones	F = Full Round Stone

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.

First, 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 temperature of the pizza stone. Plus, with the pizza stone high in the dome, we efficiently use the reflecting or collecting heat to cook the topside of the pizza.

Second, 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 the fire spread out and heat evenly rising. With thick crust, you may need a deflecting stone under the pizza stone. The deflecting stone protects the pizza stone from overheating, allowing the dough to cook through. Think of thick crust more as a baking cook. Again, the fire spread out and evenly burning.

Third, 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.   

Fourth, 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.

Fifth, it is possible to cook two pizzas vertically at the same time, but it can be quite involved. You will need a way to rotate the pizza stones to maintain even stone temperatures. Sliding oval grids on our adjustable rigs are great for two pizzas. Set the stones on the grids and rotate the grids/stones.

Lastly, you hear about the 750°F, two-minute pizza 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. 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.