Petromax Atago Pizza Stone

Crispy pizza outdoors, without a stone oven in tow. The Petromax Atago pizza stone turns your Atago together with the matching grill dome into a small outdoor pizza oven. The stone stores heat, distributes it evenly to the bottom, and brings pizza, tarte flambée, pita, bread, and small desserts much closer to that real stone oven feeling.
According to the manufacturer, the stone is suitable for pizzas up to about 26 cm in diameter. The special shape with side cutouts supports top and bottom heat in the Atago, the dark ceramic glaze on the top is less porous and easier to clean. The stone can be used with the Atago and stainless steel dome and is also suitable for many kitchen ovens.
Why the pizza stone convinces

For the Petromax Atago, especially strong with stainless steel grill dome.
For pizza, tarte flambée, bread, pita, and desserts.
Stores heat for a long time and distributes it evenly.
Side cutouts for better heat distribution in the Atago.
Material according to manufacturer: cordierite with ceramic coating.
Manufacturer data: approx. 1.2 x 26.5 x 32 cm, approx. 1.545 kg.

Reliable usage tips

Always preheat: bring stone to temperature with dome for 15-20 minutes.
Do not grease. Oil can burn, smoke, and unnecessarily stress the surface.
Prepare pizza on a floured or semolina-dusted peel so it slides cleanly.
Keep dough thin and don’t top too wet. Too much sauce makes the bottom soggy.
Work with ring-shaped embers in the Atago so the bottom doesn’t burn before the topping is done.
Never shock the hot stone with cold water. Let it cool slowly to avoid thermal shock.
Brush off leftovers dry after cooling or clean according to manufacturer instructions.

Recipe box 1: Atago Margherita
Setup: Preheat pizza stone and dome, arrange embers more ring-shaped.
Topping: Thin tomato sauce, well-drained mozzarella, basil after baking, a bit of olive oil.
Tip: Less topping is better. A thin pizza bakes faster and gets crispier on the bottom.
Recipe box 2: Bacon-Onion Tarte Flambée
Setup: Very thin dough, stone hot, keep dome closed.
Topping: Crème fraîche, red onion, bacon or smoked tofu, pepper, chives.
Tip: Tarte flambée cooks fast. Check after a few minutes and move embers sideways if the bottom gets too dark.
Recipe box 3: Garlic Pita for Sharing
Setup: Place small flatbreads made from yeast dough or ready-made pita dough on the hot stone.
Finish: Brush with garlic oil, salt, and herbs after baking.
Tip: Perfect as a starter by the fire while the main fire pot is still cooking.
Recipe box 4: Apple-Cinnamon Calzone
Setup: Fill thin dough, close edges well, don’t use too much liquid.
Filling: Apple cubes, cinnamon, a bit of sugar, chopped nuts.
Tip: Moderate heat is enough. If the bottom browns quickly, move the calzone a bit and keep the dome on for top heat.
Petromax Vibe
Pizza outdoors has something direct. Dough in hand, flour on the board, fire in the Atago, friends don’t wait quietly but stand around discussing the next topping. That’s exactly the Petromax moment: do it yourself, share, laugh, no screen needed.
Buying decision
The pizza stone is worth it if you want to use the Atago not just as a grill but as a small baking station. For best results, the combination with the Petromax Atago grill dome is especially useful because it collects top heat and enhances the stone oven effect.
FAQ
Does the pizza stone need to be oiled? No. Do not grease or burn in. The stone works through stored heat, not patina.
Can I use frozen pizza? Yes, according to the manufacturer frozen pizzas are also possible. It’s important to preheat the stone well and keep an eye on the pizza.
Why does pizza stick to the stone? Usually the dough is too wet, the peel not floured enough, or the pizza sits too long before baking.
on the slider.