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Baking Stone
£65.00
Key information
The Baking Stone means your EGG can bake bread and pizzas. Just place on top of the ConvEGGtor to get baking. The stone distributes heat for even baking and browning and the ceramics pull moisture from the outer surface of the dough for brick oven crustiness. The Pizza/Baking Stone retains heat, so your foods stay hot longer.
Add from the Big Green Egg
Delivery & Returns
SOTO GARDENS EDITS AND COLLECTIONS: Soto deliver nationwide for all individual plants, pots and accessories via our courier partner, DPD within 3-7 working days. Outdoor plants will be delivered from the 18th March, a member of the Soto team will be in touch closer to the time. From the 18th March, Soto border collections are hand delivered within 3-7 working days to Greater London and the Home Counties. Please get in touch if you live outside these areas. Delivery is free for all orders over £50. For orders under £50, we charge £6. If you would like your order delivered after this period, please let us know when you’d like to take receipt in the delivery notes. Soto Guests, including BIG GREEN EGG and FLOWERBX are delivered in accordance with their T&C’s. Please see our delivery and returns page for more information. Please contact Soto if you’ve any questions.
Top Tip
Baking Stones aren't just for pizza. You can caramelise meat and fish, and grill vegetables, whilst letting your favourite sauce bubble away on the side.
Quick facts
BAKING STONE FOR MINIMAX EGG
Diameter - 26cm, Weight 2.6kg
BAKING STONE FOR LARGE EGG
Diameter - 36cm, Weight 3.5kg
BAKING STONE FOR XL EGG
Diameter - 54cm, Weight 9.5kg
MATERIAL
Ceramic
Big Green EGG
Owning a Big Green EGG can be a lifestyle. The patented ceramics mean alfresco cooking is an activity that can be enjoyed all year round. It takes minutes to heat up meaning mid-week meals can be as delicious as weekend feasts. A Big Green EGG is for those who have a passion for the finer things in life.
The Big Green EGG story began in the 1970’s but the technology has ancient routes. Founder Ed Fischer first discovered kamado style cookers during World War 2 when posted in Asia and was impressed by the flavour these cookers created. Later, in the 1970’s when looking to diversify his pin ball machine business for the summer months, he started to import Japanese kamados. Striving for excellence he developed his own cooker using contemporary production techniques and materials. Partly due to the ceramics, which use technology developed by NASA, these ancient, traditional clay ovens were further developed into special, fully fledged outdoor cookers.
The current generation of Big Green Eggs is the result of a combination of ancient wisdom and innovative technology.
The secret to the perfect pizza
With the addition of a Baking Stone, you can match the results achieved in a wood-fired oven. This means crisp pizza bases, crusty sourdough loaves, or even flaky-based tartin tatin.
Not only does the ceramic Baking Stone conduct and retain heat efficiently, it also acts like a sponge, drawing moisture out of your dough and leaving you with a perfectly crisp base.
Check out the Soto Journal for some of our favourite pizza recipes.
