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If you’ve ever wanted to make brick oven pizza on your patio, the Grilled Pizza Stone is for you.

Specifically designed for either a gas or charcoal grill, the Grilled Pizza Stone’s unique shape and material allows you to cook pizza outdoors at high temperatures and with wood smoke. Just like an old world style pizza oven.

The Grilled Pizza Stone’s all-natural compound is heat-resistant to temperatures up to 2300°F. It’s perfect for the high-heat conditions of your outdoor grill. The material is also porous-it will remove moisture from the pizza dough as it cooks, resulting in a crispy, crunchy crust-just like a traditional brick or stone pizza oven.

Our grilling instructional videos show you how to add a wood chunk to either your gas or charcoal grill when cooking your pizzas. The wood chunk will add a subtle smoke flavor to your pizzas. The result is pizza that tastes like it came out of a wood-fired brick oven.

Finally, because you are harnessing the high heat capability of your outdoor grill, the tops of your pizza will have melted cheese and toppings that have been cooked through. One way to tell the pizza is ready is when the cheese starts to dance and bubble.

The Grilled Pizza Stone is made in the United States and is patent pending. Each stone ships with a complimentary pecan wood chunk.

We hope we can earn your business. We’re confident that once you grill pizza with the Grilled Pizza Stone you’ll be amazed at the crispy crust and wood-smoked flavor.


Pizza Stone Recipes

Pizza Dough Recipe for the Grilled Pizza Stone

Margherita Pizza

Pepperoni Pizza

Chicken Fajita Pizza

Italian Calzone

Red Sky Delight

Lobster Pizza

Iberian Pizza


Featured Grilled Pizza Stone Recipe

Double Cheese Pizza with Thinly Sliced Onions and Chilies

This pizza is a fantastic mid-week, comfort food pizza. Nutty fontina cheese and creamy mozzarella cheese are complimented by the sweetness of onions and the heat of chili peppers.

Basic red pizza sauce (recipe below)

Fontina, shredded
Mozzarella, torn
White onion, sliced as thin as possible
Red chili, sliced as thin as possible
Salt and pepper
Olive oil

Prepare your pizza dough for toppings by first spreading a thin layer of olive oil (to the edges), and seasoning with salt and pepper. To maximize your prep time, once rolled, place the dough on a cookie sheet or pizza peel. If using fresh dough, first sprinkle a liberal amount of cornmeal on the peel/sheet to avoid sticking while transferring to the Grilled Pizza Stone. For more tips and tricks on dough preparation, view our dough video here.

Dress the pizza with your favorite, basic red pizza sauce. Sprinkle shredded fontina cheese on top, and add torn mozzarella. Finish with thinly sliced onions and chili peppers (to slice thinly, we use a mandolin). Drizzle with some olive oil, and just a pinch of salt and pepper.

Basic Red Pizza Sauce

We like to make a large batch of pizza sauce at once. Storing the pizza sauce in plastic baggies (about a cup’s worth of sauce per baggie) and freezing them is a great time-saver. There are many different ways to make basic red pizza sauce, here is my favorite. I strongly suggest you use San Marzano tomatoes, for the extra few dollars per tin, the upgrade in flavor is well worth it.


2 28 ounce tins of whole plum tomatoes (San Marzano preferably)
1 Small onion
4 Cloves of garlic
3 Tablespoons of olive oil
1 Tablespoon of crushed red pepper flakes (optional)
½ Tablespoon of dried oregano
½ Tablespoon of dried thyme
1 Cup of chicken stock or white wine or red wine
2 Tablespoons of sherry vinegar
Fresh Basil and/or Fresh Oregano (optional)
Salt to tast

Preheat a large sauce pan or dutch-oven on medium-high. Pour the contents of the tomato tins into a large bowl. Using your hands (time to roll up your sleeves) crush the tomatoes as finely as possible. Peel an onion and remove the top and bottom. Peel the garlic. Puree both in a blender. Add olive oil to sauce pan until shimmering. Pour onion/garlic mixture into pan. Sauté until mixture just starts to turn golden (about 3 minutes). Add the dried herbs and pepper flakes and cook for one more minute. Deglaze the pan with either the chicken stock or wine and let reduce by half. Add the sherry vinegar (it really makes the flavors come alive) and carefully pour in the tomatoes. If you have fresh basil or oregano, take a few fronds or stems and place them in the sauce. Bring to a boil, and then simmer for 15 minutes. Remove the fresh basil or oregano. Salt to taste. That’s it…you’re done! Let cool before using on pizza or storing for future use.



Pizza Stone Grilling Tips

Cheeses – Be Choosey!

Pizza Dough – Find your Favorite!

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Brining-An Essential Technique for Grilling Delicate Food


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