{"product_id":"giu-falo-pizzaofen-biscotto-di-sorrento-casapulla-keks-schamottenstein-saputo-keks-pizzastein","title":"GIU Faló pizza oven Biscotto di Sorrento 32x32x2 cm – Saputo biscuit Casapulla pizza stone fireclay replacement stone","description":"\u003ch3 data-section-id=\"c48yjx\" data-start=\"533\" data-end=\"578\" class=\"PDq2pG_selectionAnchorContainer\"\u003eBiscotto di Sorrento for GIU pizza oven Faló\u003cspan aria-hidden=\"true\" class=\"PDq2pG_selectionAnchor\"\u003e\u003c\/span\u003e\n\u003c\/h3\u003e\n\u003ch3 data-section-id=\"17kk9g3\" data-start=\"580\" data-end=\"658\"\u003eOriginal Italian pizza stone for perfect pizza at high temperatures\u003c\/h3\u003e\n\u003cp data-start=\"660\" data-end=\"929\"\u003eThe Biscotto di Sorrento was specially developed for use in the \u003cstrong data-start=\"719\" data-end=\"741\"\u003eGIU Faló pizza oven\u003c\/strong\u003e and in identical pizza ovens. With its dimensions of approx. \u003cstrong data-start=\"814\" data-end=\"832\"\u003e32 × 32 × 2 cm\u003c\/strong\u003e, it fits perfectly into the oven and significantly improves heat transfer when baking pizza.\u003c\/p\u003e\n\u003cp data-start=\"931\" data-end=\"1177\"\u003eThe Biscotto is manufactured on the Sorrento Peninsula in Italy using traditional craftsmanship. Its particularly porous structure ensures a gentle, even and controlled release of stored heat to the pizza base.\u003c\/p\u003e\n\u003cp data-start=\"1179\" data-end=\"1302\"\u003eThis makes the stone ideal for Pizza Napoletana and other pizza styles that are baked at high temperatures.\u003c\/p\u003e\n\u003ch3 data-section-id=\"kf0vyl\" data-start=\"1304\" data-end=\"1357\"\u003eGentle heat transfer instead of a burnt pizza base\u003c\/h3\u003e\n\u003cp data-start=\"1359\" data-end=\"1598\"\u003eConventional pizza stones or compact fireclay stones can transfer the stored heat very directly to the dough. As a result, the pizza base may already be dark or burnt while the topping is not yet fully baked.\u003c\/p\u003e\n\u003cp data-start=\"1600\" data-end=\"1807\"\u003eIn contrast, the Biscotto di Sorrento has an open and porous material structure. This ensures significantly gentler heat transfer and reduces the risk of a burnt or bitter pizza base.\u003c\/p\u003e\n\u003cp data-start=\"1809\" data-end=\"1940\"\u003eThe result is an evenly baked base with a pleasant combination of crispiness, lightness and juiciness.\u003c\/p\u003e\n\u003ch3 data-section-id=\"1ulruer\" data-start=\"1942\" data-end=\"1971\"\u003eIdeal for Pizza Napoletana\u003c\/h3\u003e\n\u003cp data-start=\"1973\" data-end=\"2159\"\u003eThe Biscotto di Sorrento is particularly suitable for pizza ovens with high baking temperatures. With the oven properly preheated, it supports short baking times and authentic results.\u003c\/p\u003e\n\u003ch3 data-section-id=\"dc8mp4\" data-start=\"2161\" data-end=\"2189\"\u003eBenefits at a glance\u003c\/h3\u003e\n\u003cul data-start=\"2191\" data-end=\"2579\"\u003e\n\u003cli data-section-id=\"ts6lwo\" data-start=\"2191\" data-end=\"2229\"\u003esuitable for the GIU Faló pizza oven\u003c\/li\u003e\n\u003cli data-section-id=\"b59u0a\" data-start=\"2230\" data-end=\"2267\"\u003esuitable for pizza ovens of the same design\u003c\/li\u003e\n\u003cli data-section-id=\"7fwk7a\" data-start=\"2268\" data-end=\"2307\"\u003egentle and even heat release\u003c\/li\u003e\n\u003cli data-section-id=\"ccoolb\" data-start=\"2308\" data-end=\"2362\"\u003ereduces the risk of a burnt pizza base\u003c\/li\u003e\n\u003cli data-section-id=\"129m3tk\" data-start=\"2363\" data-end=\"2412\"\u003ehigh porosity and good moisture absorption\u003c\/li\u003e\n\u003cli data-section-id=\"11qxy72\" data-start=\"2413\" data-end=\"2443\"\u003eideal for Pizza Napoletana\u003c\/li\u003e\n\u003cli data-section-id=\"5zom6t\" data-start=\"2444\" data-end=\"2482\"\u003esuitable for high baking temperatures\u003c\/li\u003e\n\u003cli data-section-id=\"171oz51\" data-start=\"2483\" data-end=\"2514\"\u003enatural material structure\u003c\/li\u003e\n\u003cli data-section-id=\"11szvuu\" data-start=\"2515\" data-end=\"2552\"\u003eartisan‑made in Italy\u003c\/li\u003e\n\u003cli data-section-id=\"1iu6856\" data-start=\"2553\" data-end=\"2579\"\u003eone-piece pizza stone\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3 data-section-id=\"gsv9dj\" data-start=\"2581\" data-end=\"2643\"\u003eTraditional production on the Sorrentine Peninsula\u003c\/h3\u003e\n\u003cp data-start=\"2645\" data-end=\"2851\"\u003eThe biscotto is produced using traditional methods from a particularly porous clay. The natural composition of the material is influenced by the volcanically shaped region around Sorrento.\u003c\/p\u003e\n\u003cp data-start=\"2853\" data-end=\"3099\"\u003eThe porosity of the stone is crucial for its baking properties. The stone stores heat and releases it in a controlled way into the dough. At the same time, the surface can absorb part of the excess moisture from the dough.\u003c\/p\u003e\n\u003cp data-start=\"3101\" data-end=\"3216\"\u003eThese properties make the biscotto a popular alternative to conventional fireclay and pizza stones.\u003c\/p\u003e\n\u003ch3 data-section-id=\"1yo21gc\" data-start=\"3218\" data-end=\"3275\"\u003eDifference compared with Casapulla, Saputo and fireclay stones\u003c\/h3\u003e\n\u003cp data-start=\"3277\" data-end=\"3455\"\u003eThe most important difference lies in heat transfer. The Biscotto di Sorrento releases the stored heat to the pizza base less aggressively than many more compact stones.\u003c\/p\u003e\n\u003cp data-start=\"3457\" data-end=\"3622\"\u003eThis makes it particularly suitable for customers who use their GIU Faló pizza oven at high temperatures and want to achieve an evenly baked pizza base.\u003c\/p\u003e\n\u003cp data-start=\"3624\" data-end=\"3853\"\u003eThe terms Saputo and Casapulla are often used for similar porous pizza oven stones. However, the Biscotto di Sorrento offered here comes from traditional Italian production on the Sorrento Peninsula.\u003c\/p\u003e\n\u003ch3 data-section-id=\"2bj33m\" data-start=\"3855\" data-end=\"3886\"\u003eHandmade natural product\u003c\/h3\u003e\n\u003cp data-start=\"3888\" data-end=\"4085\"\u003eEach biscotto is crafted by hand and is therefore unique. Small variations in shape, color, texture or material thickness are typical of this traditional production method.\u003c\/p\u003e\n\u003cp data-start=\"4087\" data-end=\"4122\"\u003eThe following characteristics may occur:\u003c\/p\u003e\n\u003cul data-start=\"4124\" data-end=\"4379\"\u003e\n\u003cli data-section-id=\"1v6ypuh\" data-start=\"4124\" data-end=\"4167\"\u003edimensional deviations of a few millimeters\u003c\/li\u003e\n\u003cli data-section-id=\"xdf2ol\" data-start=\"4168\" data-end=\"4197\"\u003edifferent color shades\u003c\/li\u003e\n\u003cli data-section-id=\"14x8fjn\" data-start=\"4198\" data-end=\"4232\"\u003eirregular or rough edges\u003c\/li\u003e\n\u003cli data-section-id=\"em4ty1\" data-start=\"4233\" data-end=\"4266\"\u003ePores and small indentations\u003c\/li\u003e\n\u003cli data-section-id=\"j2jvqe\" data-start=\"4267\" data-end=\"4300\"\u003eScorch marks or colour gradients\u003c\/li\u003e\n\u003cli data-section-id=\"6c5fx4\" data-start=\"4301\" data-end=\"4329\"\u003esuperficial hairline cracks\u003c\/li\u003e\n\u003cli data-section-id=\"xr34r5\" data-start=\"4330\" data-end=\"4379\"\u003esmall chips on edges or underside\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp data-start=\"4381\" data-end=\"4510\"\u003eThese characteristics generally do not constitute a defect and have no negative impact on function or baking results.\u003c\/p\u003e\n\u003ch3 data-section-id=\"iqkq4m\" data-start=\"4512\" data-end=\"4535\"\u003eProduct features\u003c\/h3\u003e\n\u003cul data-start=\"4537\" data-end=\"4805\"\u003e\n\u003cli data-section-id=\"d49v57\" data-start=\"4537\" data-end=\"4570\"\u003eProduct: Biscotto di Sorrento\u003c\/li\u003e\n\u003cli data-section-id=\"u9dlh1\" data-start=\"4571\" data-end=\"4607\"\u003esuitable for: GIU Faló pizza oven\u003c\/li\u003e\n\u003cli data-section-id=\"1t1jfn7\" data-start=\"4608\" data-end=\"4629\"\u003eShape: square\u003c\/li\u003e\n\u003cli data-section-id=\"3rqyr5\" data-start=\"4630\" data-end=\"4654\"\u003eDimensions: approx. 32 × 32 cm\u003c\/li\u003e\n\u003cli data-section-id=\"1gpiz6l\" data-start=\"4655\" data-end=\"4675\"\u003eThickness: approx. 2 cm\u003c\/li\u003e\n\u003cli data-section-id=\"1lu8o4v\" data-start=\"4676\" data-end=\"4713\"\u003eMaterial: porous, fired clay\u003c\/li\u003e\n\u003cli data-section-id=\"1xcncjh\" data-start=\"4714\" data-end=\"4735\"\u003eOrigin: Italy\u003c\/li\u003e\n\u003cli data-section-id=\"111qlsl\" data-start=\"4736\" data-end=\"4765\"\u003eManufacturing: artisanal\u003c\/li\u003e\n\u003cli data-section-id=\"1beyb0v\" data-start=\"4766\" data-end=\"4805\"\u003eScope of delivery: 1 Biscotto pizza stone\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3 data-section-id=\"ugbexw\" data-start=\"4807\" data-end=\"4840\"\u003eNotes on first use\u003c\/h3\u003e\n\u003cp data-start=\"4842\" data-end=\"5037\"\u003eThe Biscotto should be heated up slowly and gently before first use. Avoid strong temperature shocks as well as contact between the hot stone and water or cold liquids.\u003c\/p\u003e\n\u003cp data-start=\"5039\" data-end=\"5219\"\u003eClean the stone only dry with a brush or a suitable scraper. Do not use dishwashing liquid and do not clean the biscotto in the dishwasher.\u003c\/p\u003e\n\u003cp data-start=\"5221\" data-end=\"5348\" data-is-last-node data-is-only-node\u003eBecause the stone is handmade, its dimensions, weight, and surface texture may vary slightly from the stated values.\u003c\/p\u003e","brand":"a-pizz","offers":[{"title":"Default Title","offer_id":52327540621655,"sku":null,"price":59.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0957\/6415\/2663\/files\/Schermata2025-12-11alle09.51.13.png?v=1787128169","url":"https:\/\/www.apizz.de\/en\/products\/giu-falo-pizza-oven-biscotto-of-sorrento-casapulla-cookie-fireclay-stone-saputo-cookie-pizza-stone","provider":"aPizz","version":"1.0","type":"link"}