A kamado or kettle grill can cook Neapolitan-style pizza at 700F+ for a fraction of an Ooni.
Ceramic kamados hit 750F easily; Weber Kettles get to 600F with the right setup. Both cook pizza in under 4 minutes with real wood-fired flavor. This guide covers the setup, the technique, and the gear that turns a grill into a pizza oven.
In this guide (jump ahead)
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Step-by-step method
- Preheat grill and stone together — The pizza stone must reach cooking temperature at the same rate as the grill. Preheat both simultaneously for 30-45 minutes at 600-750F.
- For kamados: use the SloRoller or divide-and-conquer heat baffle — A ceramic heat baffle between the coals and the stone prevents the stone bottom from burning. Kamado Joe SloRoller or a plate setter works.
- For kettle grills: place stone on upper grate with coals in a ring — Charcoal in a full ring around the perimeter; stone in the centre on the top grate; lid on with vents open.
- Stretch dough to 10-12 inches, thin center, thicker rim — Neapolitan style: no rolling pin. Stretch by hand for the classic thick-rim thin-center shape.
- Top lightly — Neapolitan pizza uses very little sauce and cheese. Too much topping = soggy center. Trust the process.
- Slide onto stone with a peel; cook 90 seconds to 3 minutes — At 700F, pizza cooks in about 90 seconds. At 600F, 2-3 minutes. Rotate halfway if the fire is asymmetric.
- Slide off and rest 60 seconds — Lets the cheese set before slicing. Skip and your first slice tears the crust.
Pizza stones and baking steels
Cordierite stones are cheap and work; baking steels are indestructible and conduct heat better.
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- Old Stone Oven Round Baking Stone 16-inch — Standard cordierite stone.
- Original Baking Steel Round 16-inch — Steel alternative with better thermal conductivity.
- Kamado Joe DoJoe Pizza Kit — Purpose-built kamado pizza kit.
Pizza peels for turning and transfer
A wooden peel for launch; a metal peel for turning inside the hot grill.
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- GI Metal Perforated Aluminum Peel 14-inch — Perforated peel prevents flour buildup.
- John Boos Wood Pizza Peel — Wood peel for launching dough onto the stone.
- Kettle Pizza Peel — Compact peel sized for kettle-grill setups.
Fuel for pizza-temperature cooks
Lump charcoal reaches higher temperatures than briquettes. Wood chunks add flavor.
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- FOGO Super Premium Lump — Premium hardwood lump for high-temp cooks.
- Jealous Devil Lump Charcoal — Dense quebracho lump for extended high heat.
- Weber Oak Wood Chunks — Oak chunks for wood-fired pizza flavor.
Final note
Cook times, temperatures, and technique details are drawn from established BBQ practice and manufacturer guidance. Always follow your grill or smoker manufacturer”s safety guidance. Product prices and availability change frequently; check the Amazon listings for current information.
Related PitPrimer guides
- Best Backyard Party BBQ Setup 2026: Grill + Griddle + Cooler + Prep Gear Complete Guide
- Best BBQ Pizza Stone and Baking Steel 2026: Kamado, Kettle, and Kit Picks Ranked
- How to Reverse Sear a Steak on Any Grill 2026: Charcoal, Pellet, Kamado, and Gas Method
- How to Grill the Perfect Steak on a Pellet Grill 2026: Reverse-Sear Method + Gear Guide
Frequently asked questions
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