Biscotto stones: Saputo vs others (Sorrento; Siciliano)

[Freddie87]

Hi all

I'm going down a bit of a rabbit hole and could do with some help evaluating various biscotto stones.

I understand that Saputo Biscotto stones are considered the holy grail!

But Fornace Saputo are ridiculously hard to buy from (they ignore all forms of communication). Their stones a are available from various third party resellers at an inflated price.

The oven I am thinking of buying (Surriento) comes with a Biscotto Siciliano.

I've seen a few members on this forum claim it is not as good as the Saputo, and they have changed the stone. The seller however (of course) says the Siciliano is best.

Then I've also heard of Biscotto Sorrento.

I guess my question is whether pursuing a Saputo is really worth it, or will the alternatives be just as good?

[Bakerovn72]

I would clearly recomand you to go for a Saputo biscotto stone as the sicilian is not made from the same vulcanic material as the Saputo. I have tested the both in a effeuno p134 500 and while the saputo stone cooked the pie to perfektion in 70 sek. the sicilian vertion burned the the pizza in abouth 35 sek. The Sicilian stone is much heavyer and has a much higher termal conductivery than the real biscotto ( saputo ). There is also other brand / producers around Naples wich make real biscotto like Sorrento. I have visit 2 of the major producers there myself as i import those kind of products to my webshop in Norway , www.bakerovner.no where we sell all kinds of pizza related products from many brands.

[TXCraig1]

I have Sorrento in one oven and Saputo in another. I'd take the Sorrento 1000% over Saputo, but I have no idea if or where one can buy it. This is not to say that Saputo isn't a good choice.

[Freddie87]

Thank you so much both.

So I think we can safely say Saputo/Sorrento are superior to Sicillian (for NP at least).

I have Sorrento in one oven and Saputo in another. I'd take the Sorrento 1000% over Saputo

That's really interesting, but can you briefly explain why? Also, any chance that the differences you're seeing are due to the oven and not the stone (though I'm aware of your credentials, Craig, so highly doubt you'd have said this if that were the case!).

[TXCraig1]

Saputo sometimes seems a bit "sticky." I don't know how better to describe it. It doesn't seem to release the pie as easily as Sorrento.

[Alleypizza]

I haven’t searched this topic yet, so I’m sure the answer is out there. If the Sicilian stones are too hot for a 850-900 pizza would they work better if your goal temp is 650-700? My oven just drops stone temp way too fast

[Freddie87]

Saputo sometimes seems a bit "sticky." I don't know how better to describe it. It doesn't seem to release the pie as easily as Sorrento.

Thanks Craig. I understand you own the Ardore. Do you use one of these stones in that?

Also, are you happy with that? I'm thinking of buying it. I was also thinking about the Surriento but I'm now leaning towards the Ardore.

[Freddie87]

I haven’t searched this topic yet, so I’m sure the answer is out there. If the Sicilian stones are too hot for a 850-900 pizza would they work better if your goal temp is 650-700? My oven just drops stone temp way too fast

I think it's not so much about how hot the stones heat up, but rather how fast they transfer the heat to the pizza.

I understand the Sicilian stone transfers at a faster rate and that's why a poster above said the pizza was burned. It also means the stone needs more time to recover.

[scott r]

Actually the higher thermal conductivity works in both directions, so if its faster to transfer heat its also faster to regain its heat after giving it up. 

[TXCraig1]

Thanks Craig. I understand you own the Ardore. Do you use one of these stones in that?

Also, are you happy with that? I'm thinking of buying it. I was also thinking about the Surriento but I'm now leaning towards the Ardore.

In the adore, I have the stock stones and like it a lot. I also have the saputo stones but have never even taken them out of the box because the stock stones work so well. It's a great little oven that has a nice balance between the ability to be moved easily by one person and also able to bake a 60-second pizza. It does bake a bit differently than the larger PP ovens and more traditional stone ovens. Where I can bake a nearly identical pie in my Acunto and my Pizzone, the pies from the adore have a bit of a different look.