Wood-Fired Pizza Perfection with the Wild Goose Pro & Pizza Stone

Turn your Wild Goose Pro Kamado BBQ into a high-heat, wood-fired pizza oven with the Wild Goose pizza stone accessory. Designed to withstand intense heat and deliver crisp, evenly baked results, the pizza stone is the ultimate tool for cooking authentic Neapolitan-style pizzas right in your garden.

The thick ceramic construction of the Wild Goose Pro retains heat brilliantly, and when paired with the pizza stone, it mimics the conditions of a traditional pizza oven — reaching temperatures of 400°C+ for that signature leopard-spotted crust and soft, airy base.

Whether you’re hosting a pizza night or just craving the taste of real fire-cooked pizza, this combo lets you bake, impress, and enjoy in minutes.

Bake authentic, fire baked, pizzeria-quality pizzas on your Kamado with this Pizza Stone. This high-impact ceramic stone distributes heat and absorbs excess moisture for a perfectly cooked pizza with a crispy crust.

Caring for your Pizza Stone is easy, and here are a few things to keep in mind. Your Pizza Stone will darken with use, and this is normal. Your Pizza Stone is ready to use. You should not season it with olive oil or other cooking oils. The Heat Deflector must be used with the Pizza Stone to avoid burning the pizza.

🍕 Same-Day Neapolitan Pizza Dough Recipe

Makes 4 x 10–12″ pizzas

Ingredients:

• 500g strong white bread flour (ideally Caputo Pizzeria Flour)

• 325ml warm water

• 2 tsp salt

• ½ tsp dried yeast (or 5g fresh yeast)

• 1 tsp olive oil (optional)

Instructions:

1. Activate the yeast: In a jug, mix the warm water with yeast. Let it sit for 5–10 minutes until frothy.

2. Mix the dough: In a large bowl, combine flour and salt. Slowly pour in the yeast mixture and mix until a shaggy dough forms.

3. Knead for 8–10 minutes until smooth and elastic.

4. Rest & rise: Place dough in a lightly oiled bowl, cover, and let it rise at room temperature for 4–5 hours until doubled in size.

5. Divide & shape: Cut into 4 equal balls, rest for 30 minutes, then stretch into pizza bases.

6. Top & bake: Add tomato sauce, fresh mozzarella, and basil. Cook on your preheated Wild Goose pizza stone at 400–450°C for 90 seconds to 2 minutes until puffed and charred.

Enjoy wood-fired flavour, blistered crusts, and pizza night done right — all thanks to the Wild Goose Pro Kamado and pizza stone accessory.

The Perfect Pairing: Outdoor Cooking & Home Brewing

Outdoor cooking and home brewing go hand in hand — both are about slowing down, getting hands-on, and crafting something truly special from raw ingredients. Whether you’re tending to a low-and-slow brisket on a ceramic BBQ or carefully fermenting your latest IPA, the process is as rewarding as the final result.

Both pursuits share a love of flavour, technique, and experimentation. Just like perfecting the balance of hops and malt in a home-brewed beer, outdoor cooking invites you to play with smoke, spice, and heat to create unforgettable meals. They’re both about mastery through experience, and turning your backyard into a place where real craft comes to life.

Best of all, few things go together better than a cold home brew and food hot off the grill — made by you, for the people you love.