Pietra per pizza TARGUS TunaBone 34 cm per Kamado 21 inch — superficie da cottura in ceramica per pizza e pane

TARGUS TunaBone pizza stone, 34 cm diameter, is a ceramic baking surface engineered for use with 21" Kamado grills. The stone stores and evenly radiates heat to create a consistent baking environment, helping to produce a crisp crust and well-cooked interior for pizzas, flatbreads and artisan loaves. It is sized to sit directly on Kamado cooking grids and withstands the high temperatures typically used for stone baking, restoring moisture balance and improving crust texture.

Advantages

The ceramic construction provides high heat retention and even thermal distribution across the baking surface, reducing hot spots and promoting uniform browning. Its flat, dense surface draws moisture from the dough base for a crisp bottom while maintaining internal crumb softness. Designed for straightforward placement on Kamado grids, the 34 cm diameter fits the 21" grill configuration and supports high-temperature baking without warping. The stone is compatible with a range of dough types including pizza, flatbreads and various artisan breads.

Suitable for

• Baking Neapolitan-style and thin-crust pizzas at high temperatures
• Cooking flatbreads, focaccia and lavash for a crisp base
• Baking small to medium artisan loaves and bread rolls
• Reheating prepared pizza slices to restore crispness

Key specifications

• Material: heat-retaining ceramic
• Diameter: 34 cm (fits 21" Kamado grids)
• Surface: flat, dense ceramic suitable for direct dough contact
• Compatible temperature range: suitable for high-temperature baking typical for pizza stones
• Intended use: direct placement on Kamado cooking grids for baking

How to use

Place the TARGUS TunaBone stone directly on the Kamado cooking grid and preheat the grill to the required baking temperature to allow the ceramic to reach thermal equilibrium. Preheat time varies with grill size and heat source; ensure the stone is fully heated before placing dough on it to achieve optimal crust development. Use a pizza peel or suitable transfer tool to slide dough or a prepared pizza onto the hot stone. Avoid rapid cooling by minimizing the time the grill lid is open.

Recommendations

To extend the stone's lifespan, heat and cool it gradually with the grill, avoid subjecting it to sudden temperature shocks, and clean only when cooled. Use dry brushing or scraping for residue removal; avoid soaking or using harsh detergents. For best results, preheat the stone until it is uniformly hot and use a light dusting of flour or semolina on the peel to ease transfer.