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Author Topic: Saputo Biscotti insert for Ooni Koda 16  (Read 9280 times)

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Offline VivaSirena

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Saputo Biscotti insert for Ooni Koda 16
« on: September 05, 2020, 02:27:45 PM »
Hello PizzaMaking.com Family -

Quick question for you all.  I have an Ooni Koda 16 on order, coming later this month.  Fornace Saputo has advertised on their Facebook page that they are working on the Saputo stone insert to fit the Koda 16.  I want to buy it but they don't appear to sell direct to USA, but only thru a US distributor named Fontana.  Fontana only wants to sell their ovens, and not a Saputo stone.  I am not buying one of their ovens.  Fornace Saputo in Italy will not respond to my inquiries.

Any ideas for how I can get my hands on one of the Saputo inserts for the Koda 16?

If not, any ideas for improvements upon the stock stone that is coming with the Koda (i.e a stone for good heat capacity, but something lower in thermal conductivity for cooking at ~800F).

thanks!
Viva

Offline boisvert0

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Re: Saputo Biscotti insert for Ooni Koda 16
« Reply #1 on: November 23, 2020, 02:37:15 PM »
Did you ever have any luck?  I would love to get a Saputo stone for my Koda 16 too.

Offline thezaman

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Re: Saputo Biscotti insert for Ooni Koda 16
« Reply #2 on: November 23, 2020, 05:19:55 PM »
Hello PizzaMaking.com Family -

Quick question for you all.  I have an Ooni Koda 16 on order, coming later this month.  Fornace Saputo has advertised on their Facebook page that they are working on the Saputo stone insert to fit the Koda 16.  I want to buy it but they don't appear to sell direct to USA, but only thru a US distributor named Fontana.  Fontana only wants to sell their ovens, and not a Saputo stone.  I am not buying one of their ovens.  Fornace Saputo in Italy will not respond to my inquiries.

Any ideas for how I can get my hands on one of the Saputo inserts for the Koda 16?

If not, any ideas for improvements upon the stock stone that is coming with the Koda (i.e a stone for good heat capacity, but something lower in thermal conductivity for cooking at ~800F).

thanks!
Viva
   Hi there is another company in Italy that ships their stones to the US. firoselli the 16 stone is 50 euro but shipping is expensive. their stones work very well. I have a P134h stone that is 11cm thick that I use in my 16 and it works great. ill get the proper spelling and a pizza example later tonight. this company is so much easier to work with. they take pay pal and their representative is fluent in English

Offline Louisvox

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Re: Saputo Biscotti insert for Ooni Koda 16
« Reply #3 on: November 23, 2020, 05:50:01 PM »
Hello, I am also looking for a saputo biscoto stone for my Ooni koda 16. Anyone have any luck? Or find alrernatives. I keep having to take my pizza out of the oven and reheat the stone to get a nice crust.

Offline shawkyns

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Re: Saputo Biscotti insert for Ooni Koda 16
« Reply #4 on: December 01, 2020, 12:56:12 AM »
do you have the info for the company that ships to US. I tried googling it but could not find any info?

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Offline SteveM

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Re: Saputo Biscotti insert for Ooni Koda 16
« Reply #5 on: December 01, 2020, 04:27:05 PM »
   Hi there is another company in Italy that ships their stones to the US. firoselli the 16 stone is 50 euro but shipping is expensive. their stones work very well. I have a P134h stone that is 11cm thick that I use in my 16 and it works great. ill get the proper spelling and a pizza example later tonight. this company is so much easier to work with. they take pay pal and their representative is fluent in English

I canít find this company. Spelling correct?

Offline k0da__

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Re: Saputo Biscotti insert for Ooni Koda 16
« Reply #6 on: December 02, 2020, 10:54:05 AM »
Another from the US here that would appreciate any info on how to get a Saputo stone for the Koda 16. Thanks in advance!

Offline 02ebz06

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Re: Saputo Biscotti insert for Ooni Koda 16
« Reply #7 on: December 02, 2020, 11:11:39 AM »
I have no interest here, but one of you should send Thezaman a PM for clarification as it appears Thezaman has not been on the forum for a while.
Bruce here... My cooking toys --> Pizza Party Emizione, Pellet Grill, Pellet Smoker, Propane Griddle, Propane Grill

Offline amolapizza

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Re: Saputo Biscotti insert for Ooni Koda 16
« Reply #8 on: December 02, 2020, 01:07:14 PM »
I think you are looking for this: https://www.fiesoliarte.com/en
Jack

Effeuno P134H (500C), Biscotto Fornace Saputo, Sunmix Sun6, Caputo Pizzeria, Caputo Saccorosso, Mutti Pelati.

Offline joeykramer

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Re: Saputo Biscotti insert for Ooni Koda 16
« Reply #9 on: December 06, 2020, 09:46:05 PM »
How does that tile compare to the saputo ? Does anyone know ?  Iíve requested a quote for shipping. Will post once I know

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Offline SonVolt

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Re: Saputo Biscotti insert for Ooni Koda 16
« Reply #10 on: December 07, 2020, 12:58:13 PM »
Not super helpful but I just received my Saputo stones from Fontana this morning. They are designed to fit their own line of ovens and they're like 2" thick, so they wouldn't fit inside an Ooni Koda anyway.

Offline amolapizza

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Re: Saputo Biscotti insert for Ooni Koda 16
« Reply #11 on: December 07, 2020, 01:58:10 PM »
I have an older version of the Fiesoli stone (the material mix has been updated).  Not sure if it's a traditional biscotto at all.  It appears to be a terra cotta stone, and it's harder and a different material than the biscotto I have from Saputo.

I measured and weighted them and the Fiesoli appears to be 1.67g/cm3 while the Saputo is 1.48g/cm3.

Some interesting information on the biscotto.  Traditionally they are made from clay, pozzolanic ash and water.  The pozzolanic ash is a volcanic material and contains a lot of air, it's this that gives the biscotto the low specific weight which means that it will conduct less heat.  They are called biscotto because they are baked 2 times.  The first time in the sun for several days and the second time in an oven at high heat.
Jack

Effeuno P134H (500C), Biscotto Fornace Saputo, Sunmix Sun6, Caputo Pizzeria, Caputo Saccorosso, Mutti Pelati.

Offline joeykramer

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Re: Saputo Biscotti insert for Ooni Koda 16
« Reply #12 on: December 07, 2020, 03:55:35 PM »
Not super helpful but I just received my Saputo stones from Fontana this morning. They are designed to fit their own line of ovens and they're like 2" thick, so they wouldn't fit inside an Ooni Koda anyway.

Fontana quoted me at $500 for a 110cm diameter circle stone plus shipping, bigger than what i need (90cm)

thanks for the info on Fiesoli

Offline thezaman

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Re: Saputo Biscotti insert for Ooni Koda 16
« Reply #13 on: December 16, 2020, 07:48:49 PM »
I have both saputo and fiesoli stones. the fesoli stone are slightly more conductive. I think they are better suited for the Ooni ovens. the saputo takes much longer to saturate with heat. if not heated thru the bottom is raw. the fiesoli brown more then the saputo, but does not burn like the koda floors. they make a 16 floor it is 50 euros.shipping is the killer 100 euros to ship. they are easy to work with, take pay pal and are all craspondane are in English.

Offline SonVolt

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Re: Saputo Biscotti insert for Ooni Koda 16
« Reply #14 on: December 17, 2020, 08:30:40 AM »
I wish I hadn't paid the extra $500 for the Seputo stones in my Fontana b/c the stock stones work so well I have no interest in yanking them out.

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Offline TexasPizzaiolo

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Re: Saputo Biscotti insert for Ooni Koda 16
« Reply #15 on: February 17, 2021, 12:04:06 PM »
Does Fiesoli make a stone for the Ooni Koda 16 (oddly shaped)?

Offline Enjoyer

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Offline VivaSirena

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Re: Saputo Biscotti insert for Ooni Koda 16
« Reply #17 on: April 19, 2021, 11:35:57 PM »
Hi everyone!  Sorry I put the post out there,  got busy with life,  forgot to check and many months later, I see there's been activity!  I never did have any success with getting the Saputo, but wasn't too concerned since I've been able to do pretty well with the stock Koda 16 stone.    :chef:   But now I'm intrigued with this Fiesoli option!  Thanks all!

Offline deserving porcupine

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Re: Saputo Biscotti insert for Ooni Koda 16
« Reply #18 on: November 02, 2022, 11:22:21 AM »
Hi All

Do these Biscotti stones have any benefit in cooking non-neapolitan pies. I am trying to achieve a longer bake with crispier bottom with a 5 -6 min bake. Also looking for a stone that will allow less re-heat time in between pies. Will the biscotti stones get me in right direction?


Offline TXCraig1

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Re: Saputo Biscotti insert for Ooni Koda 16
« Reply #19 on: November 02, 2022, 11:46:56 AM »
Hi All

Do these Biscotti stones have any benefit in cooking non-neapolitan pies. I am trying to achieve a longer bake with crispier bottom with a 5 -6 min bake. Also looking for a stone that will allow less re-heat time in between pies. Will the biscotti stones get me in right direction?

No. It will do the opposite.
"We make great pizza, with sourdough when we can, baker's yeast when we must, but always great pizza."  
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