Barbecue pizza is experiencing real success among outdoor cooking enthusiasts. Thanks to the performance of charcoal barbecues, kamados and barbecues with lids, it is now possible to achieve results comparable to those of a true professional pizza oven. A crispy dough, a perfectly developed crust, even cooking, and authentic flavours are now accessible provided you have the right equipment. To transform your barbecue into a true pizza oven, certain accessories have become essential.
SUMMARY
- Why use a pizza stone on the barbecue?
- Which pizza stone to choose?
- Pizza stone and deflector 50x30 cm (Ref. PSA)
- Pizza stone Ø36 cm (Ref. PSQL)
- Pizza stone Ø30 cm (Ref. PSQM)
- Pizza peel and gloves 500°C
- Comparison table of accessories
- FAQ on barbecued pizzas
- Conclusion
Products
WHY USE SPECIFIC ACCESSORIES TO COOK A PIZZA ON THE BARBECUE?
The success of a pizza primarily depends on mastering the heat. Unlike a traditional domestic oven, a barbecue can reach high temperatures that promote quick and even cooking. However, without suitable equipment, the heat is often too direct and can burn the dough before the toppings are even properly cooked.
Using a refractory stone and a deflector allows you to recreate the cooking conditions of a real wood-fired oven. The heat is then distributed evenly, ensuring perfect cooking of the dough, sauce, and ingredients.
THE PIZZA STONE: THE ESSENTIAL ACCESSORY
The pizza stone is undoubtedly the most important accessory for successfully making a pizza on the barbecue. Made from refractory ceramic, it stores a large amount of heat and then gradually releases it throughout the cooking process. This thermal capacity allows the dough to be instantly seared, resulting in a crispy base while keeping a soft centre.
The stone also helps to naturally absorb the excess moisture present in the dough, which significantly improves the final texture of the pizza. This principle allows for cooking that is close to that achieved in the best pizzerias.
PIZZA STONE AND CERAMIC DEFLECTOR 50 X 30 CM
The Pizza stone and ceramic deflector 50 x 30 cm is specially designed for users of ALTO barbecues and enthusiasts of large cooking surfaces.
Thanks to its generous dimensions of 50 x 30 cm and a thickness of 2 cm, it offers excellent thermal inertia and ensures an even distribution of heat across the entire cooking surface. Its black enamel finish makes maintenance easy while providing great durability.
This stone allows for the making of Neapolitan pizzas, artisan pizzas, homemade bread, crispy baguettes, focaccias, tarte flambées, pastries, and many bakery preparations. It can also be used as a deflector for indirect cooking of brisket, pulled pork, ribs, poultry, fish, and grilled vegetables.
CERAMIC DEFLECTOR STONE FOR COOKING AND PIZZAS Ø36 CM
The ceramic deflector stone for cooking and pizzas Ø36 cm is an ideal solution for kamados and medium-sized barbecues.
Its diameter of 36 cm allows for comfortably cooking family-sized pizzas while ensuring excellent temperature stability. Thanks to its high-performance refractory ceramic design, it guarantees rapid temperature rise and even heat distribution.
Its dual function as a pizza stone and deflector makes it a particularly versatile accessory that allows for both pizza cooking and long, controlled indirect cooking.
CERAMIC DEFLECTOR STONE FOR COOKING AND PIZZAS Ø30 CM
The ceramic deflector stone for cooking and pizzas Ø30 cm is particularly suitable for compact kamados and small-sized barbecues.
Despite its smaller size, it offers excellent thermal performance and allows for easy creation of artisan pizzas with a crispy crust. Its refractory design ensures even heat distribution and perfectly balanced cooking.
It is also suitable for baking bread, focaccias, pastries, and many preparations requiring consistent and controlled heat.
THE DEFLECTOR: THE SECRET TO PERFECT COOKING
To successfully cook a pizza on the barbecue, the heat must never be directly exposed under the dough. This is precisely the role of the deflector.
Positioned between the firebox and the cooking grill, the deflector stone prevents flames from coming into direct contact with the pizza. The heat is then forced to circulate inside the barbecue before returning to envelop the food.
This circulation of hot air replicates the operation of a real pizza oven and ensures even cooking of the entire preparation. The crust is crispy, the edges are well developed, and the toppings cook evenly.
THE PIZZA PEEL: THE ESSENTIAL TOOL FOR LOADING
A pizza stone generally operates between 300°C and 400°C. At these temperatures, it becomes impossible to place or remove a pizza without suitable equipment.
The COEO Pizza Peel allows for quick loading of pizzas without distorting the dough or moving the toppings. It also facilitates their rotation during cooking to achieve perfectly even colouring.
Thanks to its tailored design, it enhances user comfort while providing the essential precision during handling.
BARBECUE GLOVES 500°C: AN ESSENTIAL SAFETY ITEM
Preparing pizzas on the barbecue involves handling refractory stones, metal grills, and accessories exposed to very high temperatures.
The 500°C COEO Barbecue Gloves provide optimal protection against heat and allow for safe handling of equipment. They are particularly useful for adjusting stones, moving grills, opening the barbecue, or removing hot accessories after cooking.
Their high resistance and comfort of use make them an essential piece of equipment for all outdoor cooking enthusiasts.
COMPARATIVE TABLE OF PIZZA STONES AND COEO DEFLECTORS
| Reference | Product | Dimensions | Usage | Advantages |
|---|---|---|---|---|
| PSA | Enamelled ceramic pizza stone and deflector | 50 x 30 x 2 cm | Pizza, bread, indirect cooking, smoking | Large cooking surface, black enamel finish, excellent thermal inertia, ideal for ALTO barbecues |
| PSQL | Ceramic deflector stone for cooking and pizzas | Ø 36 cm | Pizza, bread, indirect cooking | Family size, even heat distribution, perfect for kamados and medium-sized barbecues |
| PSQM | Ceramic deflector stone for cooking and pizzas | Ø 30 cm | Pizza, bread, indirect cooking | Compact size, quick temperature rise, ideal for small kamados and barbecues |
HOW TO TURN YOUR BARBECUE INTO A REAL PIZZA OVEN?
The combination of a refractory stone, a deflector, a pizza peel, and high-temperature gloves makes it easy to transform a traditional barbecue into a real pizza oven.
During preheating, the stone accumulates a significant amount of thermal energy. Once the ideal temperature is reached, the pizza is placed directly on the hot surface using the peel. The stone instantly cooks the dough while the heat circulating under the lid finishes cooking the toppings.
The result is a crispy, fluffy pizza, perfectly cooked and with a quality close to that obtained in a professional oven.
MUCH MORE THAN PIZZAS
One of the main advantages of COEO ceramic stones lies in their exceptional versatility. In addition to Neapolitan and artisanal pizzas, they allow for baking homemade bread, baguettes, focaccias, tarte flambées, pastries, and desserts.
Used as deflectors, they also become essential for slow cooking and smoking. They are ideal for brisket, pulled pork, ribs, whole poultry, roasts, fish, and grilled vegetables.
They thus allow for fully exploiting the capabilities of a barbecue or a kamado throughout the year.
To successfully make real pizzas on the barbecue, the choice of accessories is as important as the quality of the dough or ingredients. The 50 x 30 cm pizza stone and ceramic deflector, the Ø36 cm ceramic deflector stone for cooking and pizzas, the Ø30 cm ceramic deflector stone for cooking and pizzas, the COEO pizza peel and the COEO 500°C barbecue gloves make up a complete set that allows you to replicate the performance of a real pizza oven. With this equipment, it becomes easy to achieve crispy, tasty, and perfectly controlled pizzas while enjoying many other barbecue cooking possibilities.
COMPARATIVE TABLE OF ESSENTIAL ACCESSORIES FOR SUCCESSFUL BARBECUE PIZZAS
| Accessory | Main use | Advantages | Ideal for |
|---|---|---|---|
| 50x30 cm pizza stone and ceramic deflector | Cooking pizzas and indirect cooking | Large cooking surface, excellent thermal inertia, easy-to-clean enamel finish | ALTO barbecue, large pizzas, bread, focaccia |
| Ø36 cm ceramic deflector stone | Pizza and indirect cooking | Even heat distribution, family size, versatility | Medium-sized kamados and barbecues |
| Ø30 cm ceramic deflector stone | Pizza and indirect cooking | Rapid temperature rise, compact size, even cooking | Small kamados and compact barbecues |
| COEO pizza peel | Handling pizzas | Easy loading, secure removal, rotation of the pizza during cooking | All cooking on stone |
| Barbecue gloves 500°C | Heat protection | High temperature resistance, maximum safety, user comfort | Handling of stones, grills and hot accessories |
TABLE OF BENEFITS OF A CERAMIC PIZZA STONE
| Characteristic | Result on the pizza |
|---|---|
| Heat retention | Quick and even cooking |
| Uniform heat distribution | Evenly cooked pizza |
| Moisture absorption | Crispier crust |
| High temperature resistance | Cooking close to a professional pizza oven |
| Use as a deflector | Perfectly controlled indirect heat |
TABLE OF POSSIBLE RECIPES WITH COEO CERAMIC STONES
| Category | Preparations |
|---|---|
| Pizzas | Neapolitan pizza, artisan pizza, Roman pizza, calzone |
| Bakery | Homemade bread, baguette, country bread |
| Italian cuisine | Focaccia, ciabatta, stromboli |
| Tarts | Flammekueche, quiche, savoury tarts |
| Pastry | Viennoiseries, biscuits, pastries |
| Indirect cooking | Brisket, ribs, pulled pork, whole chicken, roast |
| Seafood | Fish, shrimp, seafood |
| Vegetables | Grilled vegetables, roasted vegetables |
FAQ: EVERYTHING YOU NEED TO KNOW ABOUT COOKING PIZZAS ON THE BARBECUE
CAN YOU REALLY COOK A PIZZA ON A BARBECUE?
Yes, a barbecue equipped with a pizza stone allows for cooking very close to that of a professional pizza oven. The high temperature and radiant heat promote a crispy crust and quick cooking.
WHY USE A PIZZA STONE ON THE BARBECUE?
The refractory stone accumulates heat and then gradually releases it under the pizza. It allows for a crispy crust while preventing the bottom from burning.
AT WHAT TEMPERATURE SHOULD YOU COOK A PIZZA ON THE BARBECUE?
To achieve the best results, it is recommended to cook a pizza between 300°C and 400°C. A high temperature allows for quick cooking and optimal crust development.
HOW LONG SHOULD YOU PREHEAT A PIZZA STONE?
Depending on the barbecue and the thickness of the stone, preheating generally lasts between 20 and 40 minutes to ensure a uniform temperature across the entire surface.
WHAT IS THE DIFFERENCE BETWEEN A PIZZA STONE AND A DEFLECTOR?
A pizza stone is used to cook food directly, while a deflector blocks the direct heat from the coals to create indirect cooking. COEO ceramic stones can serve both functions.
WHICH PIZZA STONE TO CHOOSE FOR A KAMADO?
The Ø30 cm stone is perfect for small kamados, while the Ø36 cm stone is ideal for medium-sized models and family pizzas.
CAN THE 50X30 CM PIZZA STONE COOK SOMETHING OTHER THAN PIZZAS?
Yes, it also allows you to bake bread, baguettes, focaccias, tarts flambées, pastries as well as many indirect cooking recipes such as brisket, ribs or pulled pork.
WHY USE A PIZZA PEEL?
The pizza peel makes it easy to place the pizza on the hot stone, to rotate it during cooking and to remove it without risking damaging the dough.
ARE BARBECUE GLOVES ESSENTIAL?
Yes, the temperatures of a barbecue intended for cooking pizzas can exceed 300°C. High-temperature gloves up to 500°C allow for safe handling of accessories.
HOW TO ACHIEVE A CRISPY PIZZA DOUGH?
A well-preheated stone, a high temperature and properly hydrated dough are the three essential elements to achieve a crispy and light crust.
CAN YOU USE A PIZZA STONE IN A CHARCOAL BARBECUE?
Yes, COEO ceramic stones are perfectly suited for charcoal barbecues, kamados, ALTO barbecues and most barbecues equipped with a lid.
HOW MANY PIZZAS CAN YOU COOK SUCCESSIVELY ON A CERAMIC STONE?
Thanks to their high thermal inertia, COEO ceramic stones can handle several successive cooks while maintaining excellent cooking quality.
CONCLUSION
Successfully making a pizza on the barbecue does not solely depend on the quality of the dough or ingredients. Mastery of cooking is essential, and this involves using suitable accessories capable of replicating the conditions of a real pizza oven. A refractory ceramic pizza stone allows for the accumulation and even distribution of heat, while a deflector protects the dough from direct flames and promotes perfectly controlled indirect cooking.
Whether you are using an ALTO barbecue, a kamado, or a lid barbecue, COEO ceramic stones meet all needs. The 50x30 cm Pizza Stone and ceramic deflector (Ref. PSA) is ideal for large cooking surfaces and family pizzas, the Ø36 cm ceramic deflector stone (Ref. PSQL) is an excellent compromise for medium-sized kamados, while the Ø30 cm ceramic deflector stone (Ref. PSQM) is perfectly suited for more compact devices.
When combined with the COEO Pizza Peel for precise loading and the COEO 500°C Barbecue Gloves for safe handling, these solutions make it easy to transform your barbecue into a true outdoor pizza oven.
Beyond Neapolitan pizzas, artisan pizzas, or calzones, these accessories also open the door to many other preparations such as homemade bread, focaccias, tarte flambées, pastries, as well as indirect cooking of brisket, ribs, pulled pork, poultry, fish, and grilled vegetables.
Investing in quality accessories is therefore the best way to fully exploit the capabilities of your barbecue and achieve results worthy of the best pizzerias. With COEO accessories, you enjoy more precise, versatile, and efficient cooking to succeed in all your outdoor recipes throughout the year.