Biscotto Stones, found a new seller is it legit?

[El_Travis]

I’m looking to get a Koda 16 at some point, but I’m wanting to get a Biscotto Stone for it as well. Obviously the Forni oven folks want to sell you an oven to get your hands on it. There is also the Fiesoli Arte stones which I think people like.

I was searching this morning and found these guys: https://www.biscottostones.com/

I’m wondering if anyone has used them and if it is a legit operation.

[amolapizza]

I don't know them so have no idea.

My observation (based on the looks of it) is that it's more of a terracotta stone and not a biscotto, looks very similar to the Fiesoli.

[Essen1]

Here's a video of a guy breaking it in.



He apparently got it from above mentioned company.

[amolapizza]

To me it still looks a different colour than my biscotto from Saputo, but maybe that's just because it's handmade..

But he does say it's a biscotto from Saputo and the bottom looks very good for a first bake on it!

Edit: I just checked out the website and it does clearly state that it's from Fornace Saputo, so then it must be legit.  The result of that first bake on it, also seems to indicate the same.

If anyone buys one and would calculate the specific weight, we could compare.

[Essen1]

To me it still looks a different colour than my biscotto from Saputo, but maybe that's just because it's handmade..

But he does say it's a biscotto from Saputo and the bottom looks very good for a first bake on it!

Edit: I just checked out the website and it does clearly state that it's from Fornace Saputo, so then it must be legit.  The result of that first bake on it, also seems to indicate the same.

If anyone buys one and would calculate the specific weight, we could compare.

I just bought one.

$159.00 + $45.00 for express shipping. $204.00 total. Not bad I'd say.

I'll post the weight once I get it.

[amolapizza]

I paid something like 10E for mine, and then 40-50E for the transport.

[Essen1]

I paid something like 10E for mine, and then 40-50E for the transport.

€10?? That's crazy.

[amolapizza]

Maybe it was 15.. https://fornacesaputo.it/negozio/

[Essen1]

Maybe it was 15.. https://fornacesaputo.it/negozio/

Still crazy! 

Question...what is the approximate recovery time of the Biscotto when doing multiple pizzas?

[amolapizza]

I normally don't bake them very quickly but I think it depends on how much heat it gets from above.  Sometimes I've baked 3-4 one after the other and it seemed to work fine.  But I also have a heating element both below and above, so if it wouldn't recover I'd just add more heat below to keep pumping heat into it.

Though I've never had what seems very normal in a WFO, that is that you'd burn the first pizza put in a spot as the surface would be too hot.  I've only really burnt pizza on it when I've had the lower element set too high.  I guess YMMV depending on what oven you have.

[shuboyje]

Still crazy! 

Question...what is the approximate recovery time of the Biscotto when doing multiple pizzas?

If well saturated and run hot with a large live fire it can be essentially nothing.  If I'm doing a bunch of pizzas I fire my 70x70 hard for an hour and a half and then can go back to back long as I desire.  I've done 35 In a row with no issue.

[Essen1]

If well saturated and run hot with a large live fire it can be essentially nothing.  If I'm doing a bunch of pizzas I fire my 70x70 hard for an hour and a half and then can go back to back long as I desire.  I've done 35 In a row with no issue.

Thanks a million for the info!

I got the stone yesterday and started curing today (2.5hrs total).

I have never reached the upper 400s on the very front with either the stock stone, a steel and even with fiber insulation underneath. I took three pics, one during curing at the front, two others 10 mins after I shut the oven off.

The 918°F pic was taken after 40 mins at full flame

The Saputo Biscotto is quite impressive, even though it was just the first firing. Testing will on Monday with several pizzas 

[Essen1]

First shot at the Biscotto stone last Monday. Very impressive.

Installed a new fiber blanket underneath, as well. This one is only 0.5" thick, compared to the old one which was 1" thick and was used with Ooni's original stone. 0.5" is perfect or the stone's height wouldn't fit.

I used Tony Gemignani's 00 flour, which is malted. First one was baked at 700°F and came out great. The second pic shows the bottom of a pie that was done at around 850°F.

Very pleased & happy so far.

Oh, and there's hardly any recovery time between pizzas. This 1" thick Biscotto holds the heat like a champ!

[El_Travis]

First shot at the Biscotto stone last Monday. Very impressive.

Installed a new fiber blanket underneath, as well. This one is only 0.5" thick, compared to the old one which was 1" thick and was used with Ooni's original stone. 0.5" is perfect or the stone's height wouldn't fit.

I used Tony Gemignani's 00 flour, which is malted. First one was baked at 700°F and came out great. The second pic shows the bottom of a pie that was done at around 850°F.

Very pleased & happy so far.

Oh, and there's hardly any recovery time between pizzas. This 1" thick Biscotto holds the heat like a champ!

Sorry I haven’t been responsive here… that looks fantastic.

[nickyr]

First shot at the Biscotto stone last Monday. Very impressive.

Installed a new fiber blanket underneath, as well. This one is only 0.5" thick, compared to the old one which was 1" thick and was used with Ooni's original stone. 0.5" is perfect or the stone's height wouldn't fit.

I used Tony Gemignani's 00 flour, which is malted. First one was baked at 700°F and came out great. The second pic shows the bottom of a pie that was done at around 850°F.

Very pleased & happy so far.

Oh, and there's hardly any recovery time between pizzas. This 1" thick Biscotto holds the heat like a champ!

Ooh if you try one at 900-950 stone temp, please share pics! I’ve done 850 successfully in my Ooni Pro, but have not yet managed to go higher on the stock stones without torching the bottom