Broil King Pizza Stone - Imperial / Regal

High-Quality Ceramic Construction

Heavy ceramic stone absorbs intense grill heat and radiates it back up through the dough — exactly how a wood-fired pizza oven works. The result: deeply crisp, golden bases with a soft, airy crumb on top. No hot spots, no soggy centres.

Reversible Design

Two cooking surfaces in one stone — flip it to suit the bake. Perfect for switching between thin-crust Neapolitan one weekend and a deep-dish or focaccia the next. Also great for flatbreads, naan, calzones, even cookies and fruit tarts.

Brick-Oven Style Crispiness

The dense ceramic surface wicks moisture out of the dough as it bakes — that's the secret to true brick-oven crispiness. Pair with the deep-bowl lid on your Imperial or Regal for a proper convection bake that crisps the base while finishing the cheese on top.

Large Baking Surface — 3 Grids Wide

Generous rectangular footprint occupies the space of three cooking grids on your Imperial or Regal — enough room for a full family-size pizza, two personal pies side-by-side, or a long focaccia. Bigger surface, fewer batches, hotter table.

1. Pre-Heat With the Grill

Place the stone on the cooking grids of a cold grill, close the lid, and pre-heat on medium-high for 15–20 minutes until the stone is fully heat-soaked. A properly hot stone is the difference between crisp and soggy.

2. Slide the Pizza On

Use a wooden peel dusted with flour or semolina to slide the pizza directly onto the hot stone. Close the lid and bake — most pizzas are done in 6–10 minutes depending on dough thickness.

3. Let the Stone Cool, Then Wipe Clean

Allow the stone to cool fully on the grill before handling. Scrape off any residue with a stiff brush or plastic scraper. Do not use soap or submerge in water — porous ceramic absorbs detergent and ruins the bake. A small amount of seasoning over time is normal and improves performance.

4. Beyond Pizza

Use the stone for flatbreads, naan, focaccia, calzones, baguettes, cookies, scones, and even fruit tarts. Anything you'd bake on a sheet pan in an oven works on a hot stone — only better.