Basics of BBQ | Everything You Need to Know About Pizza Baking Stones
Pizzeria-quality results at home begin and end with your pizza baking stone. A Napoleon ceramic composite baking stone turns your gas or charcoal grill into a powerful outdoor oven, capable of producing crispy crusts, evenly baked breads, and beautifully roasted dishes. But great results don’t happen by accident. It’s all about how you heat it, use it, and take care of it. This guide breaks down everything you need to know about how to set up your pizza stone on different grills, using a stainless steel pizza shroud for better heat control, and how to get consistent, reliable results every time you cook. Plus, we’ll show you how to go beyond pizza, think cookies, cakes, and even roasted meats.
What is a Pizza Baking Stone?
Think of a pizza stone as your grill’s secret weapon for turning out bakery-quality results without leaving your backyard. Made from a durable ceramic composite, these stones are lighter than traditional versions, making them easier to move, clean, and store. The real magic is in how they handle heat. Pizza stones retain high temperatures when you open the lid, they distribute heat evenly for consistent cooking, and radiate that heat upward to cook food from all sides. At the same time, pizza stones wick away moisture from whatever you’re baking, giving you crisp crusts and beautifully textured breads. In short, they’re designed to mimic the performance of a brick oven, minus the masonry project. When using a Napoleon pizza stone, you’ll notice faster heat retention and more consistent results compared to thinner alternatives.
PRO TIP:
If you preheat your stone and place a roasting pan on top. You’ll get beautifully even browning on the bottom of your roast.
The Basics of Using a Pizza Baking Stone
- Start cold
Always place your pizza stone on a cold grill or in a cold oven. Sudden temperature changes can crack your stone. - Preheat properly
Follow your recipe temperature and preheat for at least 30 minutes. This step is non-negotiable if you want great results. - Choose your setup
- Use direct heat for high-temp cooks like pizza
- Use indirect heat for baking or roasting
- Adjust preheat time or number of burners used on outdoor temperature
- Prep your surface
- Sprinkle cornmeal for pizza or bread
- Use parchment paper trimmed to the size of the stone for cookies, scones, and delicate baking directly on the stone below temperatures of 400°F (205°C)
- Bake away
Place your food directly on the stone or on parchment/pans as needed. - Let it cool
When you're done cooking, leave the stone in the grill or oven to cool down naturally.
PRO TIP:
Never cut directly on the stone with a pizza cutter, knife, or rocker blade. It will dull your knife and damage the stone.
Using the Pizza Baking Stone on a Gas Grill
For Pizza
- Place the stone on a cold grill
- Preheat to 500°F+ (260°C+) using all burners at medium-high to high heat
- Close the lid and heat for 30-60 minutes
- Build your pizza on a cornmeal-dusted peel or pizza spatula and make sure it slides freely
- Dust the stone lightly with more cornmeal, then slide your pizza onto the stone
- Bake for 5-10 minutes, rotating halfway through
For Baking and Roasting
- Preheat to between 300°F-400°F (149°C-205°C) depending on your recipe
- Adjust burners depending on outdoor temps:
- Outer burners high, inner low or
- All burners on medium-low
- Then:
- Cookies: bake on parchment directly on the stone
- Cakes & pies: place pans on the stone, rotate halfway through
- Roasts: place your roasting pan on the preheated stone for even browning
PRO TIP:
Parchment is only for baking at lower temperatures, 400°F (205°C) or less.
Pretzel Breaded Barbecue Baked Chicken
Oven Bake Breaded Meals with a Baking Stone for extra crispy results
Using the Pizza Baking Stone on a Charcoal Grill
- Light a full chimney of charcoal
- Arrange coals in a ring or semicircle around the inside of the kettle grill's charcoal basket. If your load of charcoal isn't quite enough, you can add unlit charcoal on top to complete the semicircle; it will ignite while you are preheating.
- Replace your cooking grids and place the stone on the grill grates
- Preheat to 500°F+ (260°C+) with vents open and lid closed
- Build your pizza on a cornmeal-dusted peel or pizza spatula and make sure it slides freely on the cornmeal
- Dust the stone lightly, then slide your pizza onto the stone
- Bake for 4-8 minutes, rotating halfway
PRO TIP:
Toss a chunk of your favorite smoking wood into the charcoal when you put the pizza in to get that subtle smoky flavor that just hits different.
Pepperoni Pizza with Gourmet Black Garlic Sauce
Try our recipe for Gourmet Black Garlic Pepperoni Pizza
Charcoal Grilled BBQ Chicken Pizza
Try our recipe for Charcoal Grilled BBQ Chicken Pizza tonight!
How to Clean Your Pizza Baking Stone
Good news! Cleaning your baking stone is not a high-maintenance endeavour.
- Let the stone cool completely
- Gently scrape off stuck bits using:
- Wooden or plastic spatula
- Plastic scraper or nylon scrubber
- Wipe or rinse with warm water only
- Allow the stone to dry thoroughly for 24 hours before next use
- Store flat or leave it in your grill/oven
Skip the soap: Using soap can absorb into the stone and affect flavor of the foods you cook on it. Furthermore, avoid submerging your stone in water as they are absorbent.
Your stone will darken over time. This is a natural nonstick patina builds up with use, improving the performance of your pizza baking stone. Do not oil or "season" your stone. The stone pictured is nearly a decade old and has developed a beautiful patina. I still use a little cornmeal when making pizza to ensure easy transfer of food though.
Common Mistakes to Avoid
Not preheating long enough leads to a soggy crust
A pizza stone needs time to fully absorb and evenly distribute heat—not just get hot on the surface. If it’s underheated, the dough won’t get that immediate “oven spring,” resulting in a pale, soft, or soggy crust.
Tip: Preheat your grill or oven with the stone in place for at least 30–45 minutes at high heat (450–550°F / 230–290°C).
Putting a cold stone on a hot grill can cause cracking
Sudden temperature changes create thermal shock, which can crack or even split your stone. Pizza stones are durable but not designed for rapid heating.
Tip: Always place the stone in the grill or oven before turning on the heat so it warms up gradually.
Using too much flour instead of cornmeal burns and creates bitterness
Excess loose flour on the stone can scorch quickly at high temperatures, leaving a bitter, burnt taste on the bottom of your pizza.
Tip: Use a light dusting of cornmeal or semolina instead-they act like tiny ball bearings to help the pizza slide while adding a subtle crunch without burning as easily.
Washing with soap affects flavor over time
Pizza stones are porous and can adsorb soap, which may later transfer unwanted flavors to your food. Over time, this can affect the taste of your pizzas.
Tip: Clean your stone by scraping off residue and wiping it with a damp cloth. For stubborn spots, use a stiff brush-no soap needed.
Not rotating the pizza leads to uneven cooking
Grills and ovens have hot spots, which can cause one side of the pizza to cook faster than the other. This leads to uneven browning or burning.
Tip: Rotate your pizza halfway through cooking (about 180°) to ensure an evenly crisp crust and properly melted toppings.
People Also Asked:
What’s the easiest way to clean a pizza stone?
Your pizza baking stone gets very hot and will burn off most of the debris from cooking. Once you’re done with it, allow the stone to cool completely before removing it from the oven or grill. Use a gentle scraper, wood, plastic, or nylon, to carefully remove any stuck-on debris before wiping with a soft, damp cloth, then allow to dry for 24 hours before using again. Avoid soap, detergents, and submerging in water for best results and longevity.
How to prepare a pizza stone for first-time use?
The first time you use a pizza baking stone it will need to be cleaned and thoroughly dried before use. Wipe with a damp cloth and allow it to dry before preheating on a cold BBQ.
How long does a pizza stone last?
Pizza and baking stones can last for years, decades even, as long as they’re well cared for. Proper heating, cleaning, and storage in a dry place will ensure that they remain in healthy working condition for years and years.
How do you keep pizza from sticking to the stone?
Prevent sticking through proper preheating and using a barrier like cornmeal when you use your pizza stone. Additionally, if you are having a pizza party, multiple pizzas can potentially leave bits behind as you bake. Be sure to remove what you can between pies.
Treat Your Stone Well and Bake to Perfection
With the right techniques and a little care, your pizza stone becomes one of the most versatile tools in your grilling lineup. From perfectly blistered pizza crusts to fresh-baked bread and evenly roasted dishes, it’s all about consistent heat and proper maintenance. Treat your stone well; avoid harsh cleaning, manage your temperatures, and let it build character over time, and it will reward you with better results, cook after cook. Fire up your grill, preheat your stone properly, and try your first pizza tonight. Once you get the hang of it, you’ll never go back.
Do you have baking stone successes? Share your baking and pizza stone stories, recipes, and photos with us on Facebook and Instagram. Use the hashtags #NapoleonEats and #NapoleonGrills for a chance to be featured.
Show us what you are grilling
Join the #NapoleonEats Community on Social
#NapoleonEats
@NapoleonProducts