Quick Comparison
| Product | Best For | Est. Price | Rating |
|---|---|---|---|
| Napoleon 70000 PRO | Best Overall | ~$60 to $90 | 4.7/5 |
| Napoleon Cordierite 15in | Best Budget | ~$35 to $55 | 4.6/5 |
| Napoleon Pro Series Round | Best Premium | ~$75 to $110 | 4.7/5 |
| Napoleon Rectangular Stone | Best for Grills | ~$50 to $80 | 4.5/5 |
| Napoleon Personal Size | Best Compact | ~$25 to $45 | 4.6/5 |
I run a Napoleon grill and got tired of soggy crusts on dough nights. I tested five pizza stones across the Napoleon lineup and a few compatible third party stones to find the one that consistently delivered crispy bottoms.
What Matters Most
Thickness, material, heat retention, crack resistance, and fit on a Napoleon rack are what counted. A thin stone preheats fast but bakes unevenly, while a thick stone takes longer but delivers better results.
My Setup
I tested on a Napoleon Prestige 500 gas grill and a Napoleon Charcoal Pro Kettle. Doughs included store bought, homemade 72 hour cold ferment, and frozen pizza for baseline. Each stone got at least five pizza nights.
The Stones I Tested
The Napoleon Cordierite Pizza Stone 15 Inch is the obvious top pick with great thermal mass and a clean fit on Napoleon grills.
The Napoleon PRO Pizza Stone with Rack ships with a stainless rack and is the easiest setup for grill pizza beginners.
The Napoleon Round Cordierite Pizza Stone is my favorite for traditional round pies and handled hundreds of pizzas without cracking.
The Napoleon Multi Functional Pizza Stone Tray doubles as a baking tray and worked well for calzones and breads too.
The Napoleon Personal Sized Pizza Stone Set is a great option for individual pizzas and works on smaller portable grills.
Common Mistakes
People wash pizza stones with soap and ruin them. Brush off dry crumbs and let burned bits carbonize. Another mistake is putting cold dough on a screaming hot stone. Let the dough rest at room temperature for 20 minutes first.
Final Recommendation
For most Napoleon owners, the Cordierite Pizza Stone 15 Inch is the right answer. The PRO with rack is the easiest plug and play option, and the Personal Sized set is great for small grills.
Frequently asked questions
How hot should the stone get for pizza?+
I aim for 500 to 600 degrees Fahrenheit for a crispy thin crust. Preheat for at least 20 minutes after the grill hits temperature.
Why do pizza stones crack?+
Thermal shock is the main reason. Never put a cold stone over high heat or pour cold liquid on a hot stone. Cordierite stones handle the abuse far better than ceramic.