Primo Oval Fredstone Baking Stone, 18 x 16 Inch, for Oval Large

$139.00
$139.00
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Vendor: Primo
SKU: PG00354
Availability: In stock
Product type: Baking Stone
Subtotal: $139.00

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The Primo Oval Fredstone Baking Stone in 18 by 16 inches is the oval stone listed for the Primo Oval Large, the size most Primo owners are cooking on. Fredstone is Primo's own baking stone line, and this member of it is shaped to the Large.

Pizza on a kamado is a rhythm, and the stone sets the tempo. Every pie you launch pulls heat straight out of the surface it lands on, and the stone needs time over the fire to come back before the next base will crisp instead of steam. Experienced cooks work with that rather than against it: stretch the next dough while the stone recovers, keep toppings light so nothing wet sits and sweats, and dust the peel so the launch is one clean movement rather than three nervous ones.

Sits in the Primo Oval Large ceramic charcoal grill. Pair it with the Primo pizza oven for the Oval Large if pizza is a regular event, and run it over Primo heat deflector plates for the Oval Large for indirect work. Owners of the bigger grill want the 23 by 16 inch Oval Fredstone for the Oval X-Large.

Primo Oval Fredstone Baking Stone, 18 x 16 Inch, for Oval Large

Frequently Asked Questions

Does this Fredstone fit the Primo Oval Large?

Yes, that is the grill it is listed for. The stone measures 18 by 16 inches and is oval rather than round, following the shape of the firebox it sits over. Owners of other Primo sizes should buy the stone listed under their own size word instead of this one.

Will it work in my Oval X-Large?

No, and the X-Large has its own stone: the 23 by 16 inch Oval Fredstone. A stone cut for a Large sits differently in a bigger firebox, and you lose cooking surface you paid for. Read the inch measurements in the two titles and match them to your grill.

Why does my pizza base burn before the top browns?

The base cooks from the stone and the top cooks from the dome, so that result means the stone is running well ahead of the air above it. Give the dome longer to come up before the first pie, keep the stone away from direct contact with the coal bed, and roll the base thinner so it finishes faster.

Do I need the pizza oven as well, or is the stone enough?

The stone alone will bake good pizza; plenty of people never buy anything else. A pizza oven is what you add when pizza becomes a regular event rather than an occasional one and you want a setup dedicated to it. Start with the stone and see how often you reach for it.

What else can I cook on it besides pizza?

Bread and rolls, flatbreads, pastry, roasted vegetables laid straight on the surface, and reheating anything that would go soggy in foil. Anything that wants dry, even heat from below rather than a grate and open flame is a candidate.

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