Quick Answer
Buy the 16" round Baking Steel Kamado first, then add a 16" pizza peel, the 72 Hour Pizza Dough Mix, and pumice cleaning bricks. Skip a second steel, a second stone, and oversized peels. If you already own the round steel, the peel and dough mix are the two upgrades that change your results fastest.
Baking Steel
Start With the Steel, Not the Gadgets
A kamado grill already holds heat well, so the accessory that matters most is the one that transfers heat into the crust. The Baking Steel Kamado is a 16" diameter, 1/4" thick round carbon steel slab built specifically for kamado-style grills, and it is designed to fit most 18" or larger kamado grills. Buy that first. Everything else in this guide exists to launch, stretch, or maintain what happens on top of it.
If you are comparing a round steel to a kamado pizza stone, the practical difference is thickness and heat transfer. A 1/4" carbon steel slab moves heat into the dough faster than a typical ceramic stone, which is why it can produce a crisper, more evenly browned bottom in a kamado environment. That is the reason to choose a round steel for a kamado grill rather than a stone, not a brand preference.
The Accessories That Earn Their Place
Three accessories do real work in a kamado pizza steel setup: a peel that matches the steel's diameter, a dough mix that removes the guesswork from fermentation, and a cleaning brick that keeps the steel seasoned without scratching it. Each one solves a specific problem you will hit within the first few bakes.
A 16" peel matches the 16" round steel, so you can stretch, top, and launch a full 16" New York-style pizza without the dough hanging off the edge. The 72 Hour Pizza Dough Mix is a pre-measured, pre-portioned bag of the brand's own 72-hour cold ferment recipe made with Central Milling organic flour; you add water, and one pack makes four pizzas. The pumice cleaning bricks are made from compressed recycled glass and are meant for rust, burnt-on cheese, and old oil buildup on a seasoned surface.
What to Skip on a Kamado
Do not buy a second steel or a stone to go with the round steel. A kamado does not need two baking surfaces, and stacking them changes your clearance and launch angle for no gain. Do not buy a peel larger than your steel either: a 16" peel is the right match for the 16" round steel, and an oversized peel just makes the pizza harder to control.
Also skip accessories that solve problems you do not have. If your kamado is smaller than 18", confirm the round steel's fit before buying anything else, because the steel is the item that has to sit correctly in the grill. Accessory purchases should follow a confirmed fit, not precede it.
Decision Rules for a Kamado Pizza Steel Setup
- Rule 1: Confirm the grill before the gear: The Baking Steel Kamado is a 16" round, 1/4" thick steel designed for most 18" or larger kamado grills. Measure your grill's inner diameter first. If your kamado is under 18", stop and check fit before buying any accessory.
- Rule 2: Match the peel to the steel: A 16" peel fits the 16" round steel. A larger peel adds no launch control and makes a 16" pizza harder to place. Buy the 16" cherry peel with the round steel, or the 14" peel if you use a 14" steel.
- Rule 3: Fix the dough before blaming the steel: Cold ferment is the most common failure point. The 72 Hour Pizza Dough Mix is pre-portioned and needs only water, so it removes measuring and timing errors. One pack makes four pizzas, which is enough to dial in your launch and bake.
- Rule 4: Maintain the steel or replace it: Burnt-on cheese, rust, and old oil buildup are normal on carbon steel. Pumice cleaning bricks are made for exactly those problems on a seasoned surface. Clean when buildup appears, not on a schedule, and re-season after deep cleaning.
- Rule 5: Do not double up on baking surfaces: A kamado plus one round steel is enough. Adding a stone or a second steel changes clearance and launch angle without improving the bake. Spend the second purchase on dough or a peel instead.
Product Facts
- Baking Steel Kamado – 16" Round: 16" diameter, 1/4" thick round carbon steel built specifically for kamado-style grills like the Big Green Egg and Kamado Joe, designed to fit most 18" or larger kamados. This is the core purchase. Confirm your kamado is 18" or larger before buying, because fit is the one thing you cannot fix with another accessory.
- The 16" Pizza Peel – Cherry Wood: 16" cherry wood peel designed to match the size and power of the Baking Steel PRO, with an extra-wide surface for stretching, topping, and launching a full 16" New York-style pizza. It matches the round steel's diameter, so your pizza launches cleanly instead of overhanging. If you use a 14" steel instead, the brand recommends the 14" peel.
- 72 Hour Pizza Dough Mix: Pre-measured, pre-portioned 72-hour cold ferment dough mix using Central Milling organic flour; just add water, no scale or measuring, and one pack makes four pizzas. It removes the fermentation variable that most often ruins home kamado pizza, so you can judge the steel rather than your dough.
- Baking Steel Cleaning Bricks Made of Pumice Stone: Cleaning bricks made from compressed recycled glass, intended for rust, burnt-on cheese, and old oil buildup without scratching the seasoned surface. Carbon steel needs maintenance. These let you deep clean without stripping the seasoning you worked to build.
Who This Setup Is For
Best for
- Kamado owners with an 18" or larger grill who want a round steel instead of a stone
- Home cooks who want a matched peel and a repeatable dough so they can judge the steel
- Anyone upgrading from a thin stone and wanting faster bottom heat
Not for
- Kamado grills smaller than 18", where the 16" round steel may not fit
- Cooks who already own a 14" steel and want a 16" peel, since the brand recommends matching the peel to the steel
- Buyers looking for a dedicated pizza oven instead of a grill accessory
