ø 40.5 cm T 2.5 cm - (ø 15 ¹⁵/₁₆" T 1") R4 thus significantly shorter baking times

thus significantly shorter baking times than a conventional floor in Chamotte

They will be shipped in separate box

This in turn leads to very low thermal conductivity and a moisture absorbing property and hence perfect pizza every time

The Biscotto stone enables high-temperature pizza frying in oven with turntables or on grills with a diameter of minimum 17" or wider

This is standard industry practice

ø 40.5 cm T 2.5 cm - (ø 15 ¹⁵/₁₆" T 1") R4 thus significantly shorter baking timesThe Biscotto stone enables high temperature pizza frying in oven with turntables or on grills with a diameter of minimum 16" or wider, and where there is otherwise a problem with scorched pizza base on "normal" pizza stone with high thermal conductivity. This stone is produced in a small village outside Naples called Casapulla according to old traditional methods that stretch back several hundred years. The rock is porous thanks to the volcanic clay