{"product_id":"gozney-arc-xl-biscotto-di-sorrento-casapulla-keks-schamottenstein-saputo-keks-pizza-stein-pietra-r-kopie-1","title":"Gozney ARC Biscotto di Sorrento Casapulla stone fireclay pizza stone Saputo stone pizza stone perfect pizza","description":"\u003ch3 data-section-id=\"lgu252\" data-start=\"118\" data-end=\"191\"\u003e\u003cspan role=\"text\"\u003e\u003cstrong data-start=\"121\" data-end=\"191\"\u003eBiscotto di Sorrento – Premium Pizza Stone for Gozney Arc\u003c\/strong\u003e\u003c\/span\u003e\u003c\/h3\u003e\n\u003cp data-start=\"193\" data-end=\"347\"\u003eThe original \u003cstrong data-start=\"207\" data-end=\"231\"\u003eBiscotto di Sorrento\u003c\/strong\u003e was specially developed for everyone who wants to get the absolute maximum out of their \u003cstrong data-start=\"282\" data-end=\"315\"\u003eGozney Arc\u003c\/strong\u003e.\u003c\/p\u003e\n\u003cp data-start=\"349\" data-end=\"487\"\u003eIf you’re already cooking with your Gozney, you know:\u003cbr data-start=\"403\" data-end=\"406\"\u003eThere’s plenty of power – but controlling the base is the real challenge.\u003c\/p\u003e\n\u003cp data-start=\"489\" data-end=\"538\"\u003e👉 This is exactly where this stone makes the difference.\u003c\/p\u003e\n\u003chr data-start=\"540\" data-end=\"543\"\u003e\n\u003ch3 data-section-id=\"1y6zyv2\" data-start=\"545\" data-end=\"605\"\u003e\u003cspan role=\"text\"\u003e\u003cstrong data-start=\"548\" data-end=\"605\"\u003eThe problem with the Gozney Arc (and why you know it)\u003c\/strong\u003e\u003c\/span\u003e\u003c\/h3\u003e\n\u003cp data-start=\"607\" data-end=\"671\"\u003eThe Arc is extremely powerful – often even too powerful at the base.\u003c\/p\u003e\n\u003cp data-start=\"673\" data-end=\"691\"\u003eTypical problems:\u003c\/p\u003e\n\u003cul data-start=\"692\" data-end=\"845\"\u003e\n\u003cli data-section-id=\"i66hym\" data-start=\"692\" data-end=\"727\"\u003ePizza base burns too quickly\u003c\/li\u003e\n\u003cli data-section-id=\"17r5tzw\" data-start=\"728\" data-end=\"800\"\u003eThe top is not yet perfect while the base is already done\u003c\/li\u003e\n\u003cli data-section-id=\"t91mn5\" data-start=\"801\" data-end=\"845\"\u003ecumbersome handling at high temperatures\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003chr data-start=\"847\" data-end=\"850\"\u003e\n\u003ch3 data-section-id=\"p3sowo\" data-start=\"852\" data-end=\"891\"\u003e\u003cspan role=\"text\"\u003e\u003cstrong data-start=\"855\" data-end=\"891\"\u003eThe solution: Biscotto di Sorrento\u003c\/strong\u003e\u003c\/span\u003e\u003c\/h3\u003e\n\u003cp data-start=\"893\" data-end=\"952\"\u003eThis stone was developed precisely for such conditions.\u003c\/p\u003e\n\u003cp data-start=\"954\" data-end=\"989\"\u003eThanks to its unique structure:\u003c\/p\u003e\n\u003cul data-start=\"990\" data-end=\"1141\"\u003e\n\u003cli data-section-id=\"1akwb0e\" data-start=\"990\" data-end=\"1035\"\u003eit reduces direct heat transfer\u003c\/li\u003e\n\u003cli data-section-id=\"1ydqnw8\" data-start=\"1036\" data-end=\"1082\"\u003ereleases heat evenly and in a controlled way\u003c\/li\u003e\n\u003cli data-section-id=\"gtj502\" data-start=\"1083\" data-end=\"1141\"\u003eenables baking at 450–500°C without a burnt base\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp data-start=\"1143\" data-end=\"1210\"\u003e👉 Result:\u003cbr data-start=\"1155\" data-end=\"1158\"\u003ePerfect Neapolitan pizza – even in the Gozney Arc.\u003c\/p\u003e\n\u003chr data-start=\"1212\" data-end=\"1215\"\u003e\n\u003ch3 data-section-id=\"1cdouge\" data-start=\"1217\" data-end=\"1256\"\u003e\u003cspan role=\"text\"\u003e\u003cstrong data-start=\"1220\" data-end=\"1256\"\u003eVolcanic clay – the heart of it all\u003c\/strong\u003e\u003c\/span\u003e\u003c\/h3\u003e\n\u003cp data-start=\"1258\" data-end=\"1313\"\u003eThe Biscotto consists of a special blend of:\u003c\/p\u003e\n\u003cp data-start=\"1315\" data-end=\"1362\"\u003e• volcanic clay\u003cbr data-start=\"1333\" data-end=\"1336\"\u003e• silicon\u003cbr data-start=\"1346\" data-end=\"1349\"\u003e• pumice\u003c\/p\u003e\n\u003cp data-start=\"1364\" data-end=\"1392\"\u003eThis combination ensures:\u003c\/p\u003e\n\u003cul data-start=\"1394\" data-end=\"1492\"\u003e\n\u003cli data-section-id=\"1oa5e2m\" data-start=\"1394\" data-end=\"1412\"\u003ehigh porosity\u003c\/li\u003e\n\u003cli data-section-id=\"tgqv5y\" data-start=\"1413\" data-end=\"1451\"\u003eMoisture absorption from the dough\u003c\/li\u003e\n\u003cli data-section-id=\"16l984z\" data-start=\"1452\" data-end=\"1492\"\u003estable, even baking temperature\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp data-start=\"1494\" data-end=\"1556\"\u003e➡️ Your pizza stays light on the bottom, airy and perfectly baked.\u003c\/p\u003e\n\u003chr data-start=\"1558\" data-end=\"1561\"\u003e\n\u003ch3 data-section-id=\"14o7jst\" data-start=\"1563\" data-end=\"1613\"\u003e\u003cspan role=\"text\"\u003e\u003cstrong data-start=\"1566\" data-end=\"1613\"\u003ePerfectly matched to the Gozney Arc\u003c\/strong\u003e\u003c\/span\u003e\u003c\/h3\u003e\n\u003cp data-start=\"1615\" data-end=\"1642\"\u003eThis stone is ideal for:\u003c\/p\u003e\n\u003cp data-start=\"1644\" data-end=\"1748\"\u003e• high flame output of the Arc\u003cbr data-start=\"1674\" data-end=\"1677\"\u003e• short baking times (60–90 seconds)\u003cbr data-start=\"1712\" data-end=\"1715\"\u003e• high-hydration doughs (65–75%)\u003c\/p\u003e\n\u003cp data-start=\"1750\" data-end=\"1765\"\u003e👉 Perfect for:\u003c\/p\u003e\n\u003cul data-start=\"1766\" data-end=\"1868\"\u003e\n\u003cli data-section-id=\"1kutrhw\" data-start=\"1766\" data-end=\"1786\"\u003eNeapolitan style\u003c\/li\u003e\n\u003cli data-section-id=\"1iqbpg\" data-start=\"1787\" data-end=\"1813\"\u003eAVPN-inspired pizza\u003c\/li\u003e\n\u003cli data-section-id=\"1it8fxj\" data-start=\"1814\" data-end=\"1868\"\u003eprofessional results at home or in catering\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003chr data-start=\"1870\" data-end=\"1873\"\u003e\n\u003ch3 data-section-id=\"onepg6\" data-start=\"1875\" data-end=\"1903\"\u003e\u003cspan role=\"text\"\u003e\u003cstrong data-start=\"1878\" data-end=\"1903\"\u003eWhy not cordierite?\u003c\/strong\u003e\u003c\/span\u003e\u003c\/h3\u003e\n\u003cp data-start=\"1905\" data-end=\"1927\"\u003eStandard stones in the Arc:\u003c\/p\u003e\n\u003cul data-start=\"1928\" data-end=\"2025\"\u003e\n\u003cli data-section-id=\"14tr5au\" data-start=\"1928\" data-end=\"1957\"\u003estore heat aggressively\u003c\/li\u003e\n\u003cli data-section-id=\"v43bad\" data-start=\"1958\" data-end=\"1993\"\u003ethey transfer it directly to the dough\u003c\/li\u003e\n\u003cli data-section-id=\"1sbnxbs\" data-start=\"1994\" data-end=\"2025\"\u003elead to burnt bases\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp data-start=\"2027\" data-end=\"2036\"\u003eBiscotto:\u003c\/p\u003e\n\u003cul data-start=\"2037\" data-end=\"2143\"\u003e\n\u003cli data-section-id=\"s1clez\" data-start=\"2037\" data-end=\"2063\"\u003e“softens” the heat\u003c\/li\u003e\n\u003cli data-section-id=\"xhar0d\" data-start=\"2064\" data-end=\"2105\"\u003eworks more slowly and in a more controlled way\u003c\/li\u003e\n\u003cli data-section-id=\"4pbk5i\" data-start=\"2106\" data-end=\"2143\"\u003etakes your setup to pro level\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003chr data-start=\"2145\" data-end=\"2148\"\u003e\n\u003ch3 data-section-id=\"1kgarwd\" data-start=\"2150\" data-end=\"2207\"\u003e\u003cspan role=\"text\"\u003e\u003cstrong data-start=\"2153\" data-end=\"2207\"\u003eHandcrafted in Sorrento – each piece is unique\u003c\/strong\u003e\u003c\/span\u003e\u003c\/h3\u003e\n\u003cp data-start=\"2209\" data-end=\"2249\"\u003eProduced using traditional craftsmanship.\u003c\/p\u003e\n\u003cp data-start=\"2251\" data-end=\"2269\"\u003eTherefore, the following are normal:\u003c\/p\u003e\n\u003cul data-start=\"2270\" data-end=\"2346\"\u003e\n\u003cli data-section-id=\"1tpuvva\" data-start=\"2270\" data-end=\"2286\"\u003esmall cracks\u003c\/li\u003e\n\u003cli data-section-id=\"u0iomm\" data-start=\"2287\" data-end=\"2296\"\u003epores\u003c\/li\u003e\n\u003cli data-section-id=\"6r8oi\" data-start=\"2297\" data-end=\"2317\"\u003ecolor variations\u003c\/li\u003e\n\u003cli data-section-id=\"17i6tmz\" data-start=\"2318\" data-end=\"2346\"\u003eminimal chipping\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp data-start=\"2348\" data-end=\"2402\"\u003e👉 This is not a defect – it is a mark of quality.\u003c\/p\u003e\n\u003chr data-start=\"2404\" data-end=\"2407\"\u003e\n\u003ch3 data-section-id=\"oq3z6g\" data-start=\"2409\" data-end=\"2449\"\u003e\u003cspan role=\"text\"\u003e\u003cstrong data-start=\"2412\" data-end=\"2449\"\u003eWho is this stone for?\u003c\/strong\u003e\u003c\/span\u003e\u003c\/h3\u003e\n\u003cp data-start=\"2451\" data-end=\"2469\"\u003eFor you if you:\u003c\/p\u003e\n\u003cul data-start=\"2470\" data-end=\"2639\"\u003e\n\u003cli data-section-id=\"ov6348\" data-start=\"2470\" data-end=\"2508\"\u003euses a Gozney Arc or Arc XL\u003c\/li\u003e\n\u003cli data-section-id=\"1gasvra\" data-start=\"2509\" data-end=\"2546\"\u003ehave problems with a base that gets too hot\u003c\/li\u003e\n\u003cli data-section-id=\"1jvnc09\" data-start=\"2547\" data-end=\"2585\"\u003ewant real Neapolitan pizza\u003c\/li\u003e\n\u003cli data-section-id=\"q19ll1\" data-start=\"2586\" data-end=\"2639\"\u003eyou want to take your setup to the next level\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003chr data-start=\"2641\" data-end=\"2644\"\u003e\n\u003ch3 data-section-id=\"2pn4f6\" data-start=\"2646\" data-end=\"2665\"\u003e\u003cspan role=\"text\"\u003e\u003cstrong data-start=\"2649\" data-end=\"2665\"\u003eScope of delivery\u003c\/strong\u003e\u003c\/span\u003e\u003c\/h3\u003e\n\u003cp data-start=\"2667\" data-end=\"2701\"\u003e1x Biscotto di Sorrento pizza stone\u003c\/p\u003e\n\u003chr data-start=\"2703\" data-end=\"2706\"\u003e\n\u003ch3 data-section-id=\"18mefp6\" data-start=\"2708\" data-end=\"2732\"\u003e\u003cspan role=\"text\"\u003e\u003cstrong data-start=\"2711\" data-end=\"2732\"\u003eImportant Notice\u003c\/strong\u003e\u003c\/span\u003e\u003c\/h3\u003e\n\u003cp data-start=\"2734\" data-end=\"2826\"\u003eAs this is a handcrafted product, dimensions and weight may vary slightly.\u003c\/p\u003e\n\u003chr data-start=\"2828\" data-end=\"2831\"\u003e\n\u003ch3 data-section-id=\"1gd6upz\" data-start=\"2833\" data-end=\"2887\"\u003e\u003cspan role=\"text\"\u003e\u003cstrong data-start=\"2836\" data-end=\"2885\"\u003eSEO keywords \u003c\/strong\u003e\u003c\/span\u003e\u003c\/h3\u003e\n\u003cp data-start=\"2888\" data-end=\"3069\"\u003eGozney Arc stone, Gozney Arc XL pizza stone, Biscotto di Sorrento Arc, pizza stone Gozney accessories, Neapolitan pizza stone Gozney, pizza stone 500 degrees, Gozney Arc accessory stone\u003c\/p\u003e\n\u003chr data-start=\"3071\" data-end=\"3074\"\u003e\n\u003ch3 data-section-id=\"sy4hwm\" data-start=\"3076\" data-end=\"3093\"\u003e\u003cspan role=\"text\"\u003e\u003cstrong data-start=\"3079\" data-end=\"3093\"\u003eDisclaimer\u003c\/strong\u003e\u003c\/span\u003e\u003c\/h3\u003e\n\u003cp data-start=\"3095\" data-end=\"3420\"\u003eAll brands shown belong to their respective rightful owners. The trademarks, product names, trade names, company and corporate names mentioned may be trademarks of their respective holders or registered trademarks of other companies and are used solely for identification and explanatory purposes.\u003c\/p\u003e","brand":"a-pizz","offers":[{"title":"Default Title","offer_id":53245087809879,"sku":null,"price":129.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0957\/6415\/2663\/files\/20260419_1020_Image_Generation_remix_01kpjd6dj6f3cbcep7r2dj5be3.png?v=1787127162","url":"https:\/\/www.apizz.de\/en\/products\/gozney-arc-xl-biscotto-di-sorrento-casapulla-cookie-fireclay-stone-saputo-cookie-pizza-stone-pietra-r-copy-1","provider":"aPizz","version":"1.0","type":"link"}