How To Use A Primo Kamado Pizza Stone

by Shannon
(Nelson BC Canada )


Please can you help me?

I used a pizza stone today and let it heat up in the Primo to 450 Fahrenheit and then put my pizza on. When I had cooked it I found that I had a really burnt crust.

Any suggestions?


Hi Shannon,
You're not the first and you won't be the last to burn your pizza, in fact I've done it too.

Your cooking temperature is good, similar to the sorts of temperature that you'd expect to get in a regular pizza oven. The difference between your Primo (and any other kamado for that matter) is that your fire is underneath the stone and not to the side.

In other words the fire you've got in your Primo to get up to the temperature you need is now searing the underside of your pizza stone and making it too hot, and so your base is burning.

When using a pizza stone in a kamado I find it best to sit the stone on the ceramic heat deflector and this gives the pizza stone the necessary protection from the direct heat.

I'm sorry if you haven't got this optional extra, to my mind it's such an essential part of a kamado that it should be included in the full price but it's not.

See Also:-

Kamado Cooking
Chicken Tikka
Changing A Kamado Felt Gasket

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