Pizza stone for TravelQ 25 cm (2 pcs) – Napoleon

29,95  (VAT inc.)

✅ Set 25 cm Ø stones for personal pizzas

Porous cordierite for crispy and light bases

Both fit even in a TravelQ™.

✅ Suitable for BBQ and domestic ovens

8 mm profile: quick set-up and good “spring”.

✅ Cures with use; increasing performance

✅ Clean by hand, no soap or abrasives

Métodos de pago

Napoleon’ s pair of 25cm pizza stones are designed to make your barbecue (or oven) bake like a real stone oven. Their porous surface wicks moisture away from the bottom and leaves a crispy, light base, and they even fit both together in a TravelQ™ to double production without losing quality.

🪨 Materials and construction

Made of cordierite, a highly heat-resistant ceramic material, these stones withstand intense heating cycles and distribute heat evenly. Their porosity works in your favour: it draws moisture out of the dough for dry, crispy bases with a pizzeria finish.

🔧 Outstanding functionalities.

They come in a set of 2 units to prepare two personal pizzas at once, perfect for a quick meal or for trying out different toppings. Their Ø 25 cm size is optimised for compact barbecues without sacrificing the traditional round base that promotes even baking.

⚡ Performance and efficiency

The stone cures with use, improving its natural non-stick properties over time. Preheating it in conjunction with the barbecue/oven maximises heat transfer and caramelisation of the base. The result: a crust that is crispy on the outside and airy on the inside, repeatable service after service.

🎨 Design and aesthetics

The slim 8 mm profile and 25 cm round format balance thermal inertia and preheating speed, while maintaining a clean, minimalist look that fits in with any terrace or kitchen setting.

🔗 Compatibilities and uses.

They are designed for TravelQ™ and work equally well on large barbecues or in the conventional oven at home, extending their usefulness beyond outdoor cooking.

🍕 Benefits for a variety of cooking styles

Beyond pizza, they shine with breads, focaccias and biscuits on gas or charcoal grill, taking advantage of the enveloping heat of the hood for stable baking and no cold spots.

🛡️ Safety and ease of use

To avoid thermal shock, place the stone cold inside the barbecue or oven and preheat all together; after serving, allow to cool completely before handling and wash by hand, without soap or abrasive scouring pads.

🌍 Non-barbecue applications

When not BBQing, use them in the oven at home for rustic breads or cookies with a golden bottom: cordierite imitates the floor of a stone oven and stabilises the heat of your domestic oven.

Use and Maintenance

To extend the life of the cordierite and achieve consistent results, follow these simple guidelines. Proper preheating and gentle cleaning make all the difference.

🧭 Start-up (step by step)

  • Place the stones cold inside the barbecue/oven.
  • Preheat everything together to ~220 °C for 30 minutes with the lid closed.
  • Use a barrier (semolina, cornflour or baking paper) if you are concerned about sticking.

🧼 Cleaning and care

  • Allow to cool completely before handling.
  • Wash by hand with warm water; avoid soap and avoid rubbing vigorously.
  • Dry and store in a dry place; with use, the stone ‘cures’ and improves its performance.
  • Not suitable for dishwashers.

⚠️ Safety and best practices

  • Do not place the cold stone on a hot grill: avoid thermal shock.
  • Lift pizzas with a paddle to avoid scratching the surface.
  • Avoid knocks and falls: it is ceramic and may break if impacted.

Specifications

  • Format: Set of 2 round stones
  • Diameter: Ø 25 cm (≈ 10")
  • Thickness: 8 mm
  • Material: Cordierite
  • Item weight: 1.81 kg (pack 2.26 kg)
  • EAN/UPC: 0629162700001
  • Compatibility: TravelQ™ (both fit at the same time), larger barbecues and domestic ovens
  • Care: hand wash; not dishwasher safe
  • Instructions for use: preheat together to ~220 °C for 30 minutes

Recipe for Crispy Margherita Pizza on TravelQ™

A well-made Margherita is the best test for these stones: few ingredients, a crispy base and quick baking with the lid closed for perfect melting.

Ingredients (2 personal pizzas):

For the quick dough

  • 250 g flour
  • 160 g water at room temperature
  • 3 g dry yeast
  • 5 g salt
  • 10 g olive oil
For the topping
  • 160–200 g passata or finely crushed tomatoes
  • 200–250 g mozzarella (pearls or chopped), well drained
  • Fresh basil leaves
  • Extra virgin olive oil
  • Semolina or cornflour for the peel

Steps:

  1. Preheat: place the two stones cold on the grill and preheat with the lid closed to ~220 °C for 30 min.
  2. Dough: mix water, yeast and oil; add flour and salt. Knead for 5–8 minutes until you have a smooth dough. Leave to rest for 30–45 minutes.
  3. Divide and shape: cut into 2 portions, shape into balls and roll out to 22–24 cm. Dust the peel with semolina to make it easier to slide.
  4. Assembly: spread a thin layer of tomato, distribute the drained mozzarella and a pinch of salt.
  5. Baking: slide each pizza onto the stone, close the lid and bake for 7–10 minutes until the base is golden and the cheese is bubbling.
  6. Finishing: remove with the peel, add basil and a drizzle of extra virgin olive oil. Serve immediately.