Help with pizza stone and Ooni koda 16

[NPpizzalover]

Hello everybody!

I am new to this forum, and I am looking for a circular biscotto Saputo stone and lazy Susan for my ooni Koda 16. Are there any reccomended sources to get this Saputo biscotti stone for the ooni koda 16? We want a stone with better heat retention and gets up to higher temps for oven. Our corderite stone is not getting to high temp, undercooking bottom, and burning side crust. So we want to fix that with Saputo and with lazy Susan for convenience
Thanks!

[NPpizzalover]

Anybody? Right now our ooni is making worse pizzas than our electric oven because of the reasons above. Thanks!

[PizzaLover19]

Turpone sells replaceable pizza stones. Here's the link to look at https://turpone.com/collections/accessories/products/turpone-baking-stone

[NPpizzalover]

Unfortunately the two stones there are too small and the other one is too big. I'm looking for Saputo as well, and found this circular Saputo stone big enough: https://www.biscottostones.com/products/o-40-cm-t-2-cm-15-copy
I was wondering if this brand is reputable? We're going to get the stone and the lazy Susan after a few more cooks with the oven by itself.
Thanks!

[barryvabeach]

Why did you want saputo ?  That conducts heat more slowly, so if your problem is the bottom is undercooked, the saputo probably won't help that ,  it will make it worse.  I had the Koda 16 and sold it, I found the left rear corner to be far hotter than the right front corner, and had trouble getting an even bake with 14 inch pies.  I have seen photos of some who did well with a 12 inch pie , or the other option is the lazy susan that is sold from a member here.   https://www.pizzamaking.com/forum/index.php?msg=763016

[Timpanogos Slim]

biscotto will make it worse, not better.

I understand that the koda 16 maybe has a marginal burner for an oven that size. An aftermarket door for the front should help retain heat during preheating and may be all you need. Get one with vents along the bottom.

Get an infrared thermometer to gauge your deck temperature before launch. Don't use "00" flour unless you are launching onto over 400c.

[robertofrog01]

As others have said, saputo isn't your answer but you are along the right lines.
What you want I think is a thicker stone that has better heat capacity but also still releases it.
This may meet your needs.
https://broilkingbbq.com/gb_en/accessories/forno-grilling-stone/

As others have said , Don Staveley's lazy Susan is excellent or just use his instructions to make your own.

The other big issue in these ovens is getting them hot enough, especially on windy days, and from my research the answer is to reduce the height of the top openening by a few inches. I haven't done this on mine yet though.

Like this but for your oven.  https://ca.ooni.com/blogs/ooni-insights/a-guide-to-ooni-karu-16-s-new-no-open-pizza-door
Steel would work too. I'll keep looking for a link.