Pizza oven vs a pizza stone on the BBQ

Why a BBQ struggles with pizza

A barbecue is built to cook from below. Put a stone over a hot charcoal bed or gas burners and the stone gets very hot, often hotter than you can measure without a thermometer. The lid, though, sits high above the food, so the air over the pizza is much cooler than the stone. The result is a base that chars in two minutes while the top is still pale.

Kettle BBQs do better than flat gas grills, because a domed lid reflects some heat back down. Some brands sell pizza inserts that sit on the kettle and lower the roof, which narrows the gap. A hood with a thermometer helps, but it measures air near the lid, not the stone.

How a pizza oven is different

A pizza oven has a low dome close to the pizza and a flame that rolls across it. That gives strong top heat to match the hot stone. Dedicated ovens also have thick stones and insulation, so they hold an even temperature across the floor. The bake is fast and balanced: base crisp, rim puffed and cheese melted in 60 to 120 seconds at 400°C to 500°C.

Our pizza oven vs kitchen oven article explains the same idea indoors.

Side by side

General comparison of a stone on a lidded BBQ against a portable gas pizza oven.

How to get the best from a BBQ stone

Heat the stone with the BBQ for at least 20 to 30 minutes with the lid closed. On charcoal, use a full chimney of lumpwood and spread it in a ring or to the sides, so the stone is not directly over the hottest coals. On gas, run the outer burners high and the one under the stone lower. Raise the stone on a rack so there is air between it and the heat.

Use a slightly thicker dough with a little oil and a touch of sugar, which browns at lower top heat. Keep toppings light. Check the base after three minutes and, if it is darkening fast, slide the pizza onto a tray on the upper rack to finish. An infrared thermometer helps you read the stone; see how to use an infrared thermometer.

1. 1

   Preheat the BBQ and stone with the lid closed for 20 to 30 minutes.

2. 2

   Read the stone: about 300°C to 350°C is a good target on a BBQ.

3. 3

   Launch a lightly topped pizza from a floured peel.

4. 4

   Close the lid and check after 3 minutes.

5. 5

   Turn the pizza once and finish with the lid down until the cheese bubbles.

When an oven is worth it

If you make pizza once or twice a summer, a stone on the BBQ is fine. If you make it every week, want Neapolitan-style results or are frustrated by burnt bases, a dedicated oven is the upgrade that fixes the problem at its root. It is also quicker: a gas oven is hot in about 15 to 25 minutes and bakes a pizza in a minute or two.

Our best outdoor pizza ovens and best pizza ovens under £400 guides are good starting points. For burnt-base problems in an oven, see pizza burnt underneath but raw on top.

Note:Use a pizza stone only on a BBQ with a lid, and keep the BBQ on a stable, non-flammable surface. Let the stone cool fully before handling or cleaning.

Frequently asked questions

Can you put a pizza stone directly on a BBQ? Yes, on the grill rack, but raising it slightly and avoiding direct high flame reduces cracking and burnt bases.

Is a pizza steel better on a BBQ? Steel heats and transfers heat faster, which can make burnt bases more likely on a BBQ. A cordierite stone is more forgiving there. See pizza stone vs pizza steel.

Why did my pizza stone crack on the BBQ? Usually thermal shock from a cold or damp stone over high heat. See why pizza stones crack.

Do I need a pizza oven if I have a kamado? A kamado with a deflector holds heat well and does better than most BBQs. An oven is still faster and gives stronger top heat.