{"product_id":"lidl-pizzaofen-spe-2400-a1-original-biscotto-di-sorrento®-saputo-schamottstein-casapulla-stone-handgefertigt-in-italien-kopie","title":"Lidl Grillmeister Gas Pizza Oven XL Original Biscotto di Sorrento® | Saputo Fireclay Stone | Casapulla Stone Handmade in Italy (Copy)","description":"\u003ch3 data-section-id=\"1cvp8z0\" data-start=\"0\" data-end=\"57\" class=\"PDq2pG_selectionAnchorContainer\"\u003eBiscotto di Sorrento for GRILLMEISTER XL gas pizza oven\u003cspan aria-hidden=\"true\" class=\"PDq2pG_selectionAnchor\"\u003e\u003c\/span\u003e\n\u003c\/h3\u003e\n\u003ch3 data-section-id=\"125tklm\" data-start=\"59\" data-end=\"129\"\u003eOriginal Italian Biscotto – handcrafted by Fornace Aversa\u003c\/h3\u003e\n\u003cp data-start=\"131\" data-end=\"314\"\u003eWith the \u003cstrong data-start=\"139\" data-end=\"201\"\u003eBiscotto di Sorrento for the GRILLMEISTER gas pizza oven XL\u003c\/strong\u003e, you bring the traditional baking characteristics of a Neapolitan pizza oven directly into your own oven.\u003c\/p\u003e\n\u003cp data-start=\"316\" data-end=\"584\"\u003eThe stone is manufactured in Italy by \u003cstrong data-start=\"346\" data-end=\"414\"\u003eFornace Aversa in Sant’Agnello on the Sorrento Peninsula\u003c\/strong\u003e. This traditional family business produces the biscotto using time-honoured artisanal methods and selected natural raw materials from the region.\u003c\/p\u003e\n\u003cp data-start=\"586\" data-end=\"842\"\u003eEach stone is shaped and fired by hand. This does not produce a perfectly smooth industrial mass product, but an authentic Italian baking stone with individual surface structures and the typical characteristics of genuine craftsmanship.\u003c\/p\u003e\n\u003chr data-start=\"844\" data-end=\"847\"\u003e\n\u003ch3 data-section-id=\"1fon9ig\" data-start=\"849\" data-end=\"905\"\u003ePerfect pizza base even at very high temperatures\u003c\/h3\u003e\n\u003cp data-start=\"907\" data-end=\"1128\"\u003eConventional pizza stones often transfer heat too aggressively to the dough. Especially at high temperatures, the pizza base can already burn while the topping and crust are not yet fully baked.\u003c\/p\u003e\n\u003cp data-start=\"1130\" data-end=\"1259\"\u003eIn contrast, the Biscotto di Sorrento releases the stored heat to the dough \u003cstrong data-start=\"1191\" data-end=\"1243\"\u003eevenly, in a controlled and particularly gentle way\u003c\/strong\u003e.\u003c\/p\u003e\n\u003cp data-start=\"1261\" data-end=\"1276\"\u003eThis enables:\u003c\/p\u003e\n\u003cul data-start=\"1278\" data-end=\"1516\"\u003e\n\u003cli data-section-id=\"1yaiwxy\" data-start=\"1278\" data-end=\"1321\"\u003ean evenly baked pizza base\u003c\/li\u003e\n\u003cli data-section-id=\"1bqd6nj\" data-start=\"1322\" data-end=\"1372\"\u003ea nice browning without burning quickly\u003c\/li\u003e\n\u003cli data-section-id=\"1253tmw\" data-start=\"1373\" data-end=\"1422\"\u003ean airy, well-developed pizza crust\u003c\/li\u003e\n\u003cli data-section-id=\"9a9qlw\" data-start=\"1423\" data-end=\"1470\"\u003ea balanced cooking of base and toppings\u003c\/li\u003e\n\u003cli data-section-id=\"2q755r\" data-start=\"1471\" data-end=\"1516\"\u003emore control at high baking temperatures\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp data-start=\"1518\" data-end=\"1686\"\u003eThis makes the Biscotto particularly suitable for preparing \u003cstrong data-start=\"1583\" data-end=\"1603\"\u003ePizza Napoletana\u003c\/strong\u003e, which is traditionally baked at very high temperatures and with short baking times.\u003c\/p\u003e\n\u003chr data-start=\"1688\" data-end=\"1691\"\u003e\n\u003ch3 data-section-id=\"2ztqaf\" data-start=\"1693\" data-end=\"1750\"\u003eNatural porosity for professional baking results\u003c\/h3\u003e\n\u003cp data-start=\"1752\" data-end=\"1986\"\u003eThe material used has a characteristic porous structure. This natural porosity helps absorb excess moisture from the dough and distribute heat evenly across the entire baking surface.\u003c\/p\u003e\n\u003cp data-start=\"1988\" data-end=\"2001\"\u003eThe advantages:\u003c\/p\u003e\n\u003cul data-start=\"2003\" data-end=\"2206\"\u003e\n\u003cli data-section-id=\"14zx395\" data-start=\"2003\" data-end=\"2035\"\u003eeven heat distribution\u003c\/li\u003e\n\u003cli data-section-id=\"7navak\" data-start=\"2036\" data-end=\"2065\"\u003econtrolled heat release\u003c\/li\u003e\n\u003cli data-section-id=\"1lbxy5a\" data-start=\"2066\" data-end=\"2101\"\u003elong-lasting heat retention\u003c\/li\u003e\n\u003cli data-section-id=\"l3gv7a\" data-start=\"2102\" data-end=\"2153\"\u003ereduced risk of a burnt pizza base\u003c\/li\u003e\n\u003cli data-section-id=\"b3hrx3\" data-start=\"2154\" data-end=\"2206\"\u003ecrispy base with a juicy topping at the same time\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp data-start=\"2208\" data-end=\"2373\"\u003eCompared to many conventional fireclay or cordierite stones, the Biscotto works less aggressively and is therefore ideal for high temperatures.\u003c\/p\u003e\n\u003chr data-start=\"2375\" data-end=\"2378\"\u003e\n\u003ch3 data-section-id=\"oirx0z\" data-start=\"2380\" data-end=\"2439\"\u003eMade from natural raw materials from the Sorrento Peninsula\u003c\/h3\u003e\n\u003cp data-start=\"2441\" data-end=\"2714\"\u003eThe Biscotto di Sorrento is made from a special natural clay blend. The raw materials from the region contain, among other things, mineral and volcanic components that give the stone its typical structure and special thermal properties.\u003c\/p\u003e\n\u003cp data-start=\"2716\" data-end=\"2876\"\u003eTraditional processing creates a baking stone that reliably stores heat but transfers it to the dough base more slowly and gently by design.\u003c\/p\u003e\n\u003chr data-start=\"2878\" data-end=\"2881\"\u003e\n\u003ch3 data-section-id=\"1244fos\" data-start=\"2883\" data-end=\"2918\"\u003eHandcrafted by Fornace Aversa\u003c\/h3\u003e\n\u003cp data-start=\"2920\" data-end=\"3074\"\u003eThe manufacturer \u003cstrong data-start=\"2935\" data-end=\"2953\"\u003eFornace Aversa\u003c\/strong\u003e is based in Sant’Agnello near Sorrento and stands for traditional Italian oven-building and ceramic craftsmanship.\u003c\/p\u003e\n\u003cp data-start=\"3076\" data-end=\"3271\"\u003eThe stones are not produced fully automatically like standard industrial slabs. Each biscotto goes through several manual production steps. This is why every stone is one of a kind.\u003c\/p\u003e\n\u003cp data-start=\"3273\" data-end=\"3303\"\u003eTypical characteristics may include:\u003c\/p\u003e\n\u003cul data-start=\"3305\" data-end=\"3602\"\u003e\n\u003cli data-section-id=\"18irwke\" data-start=\"3305\" data-end=\"3359\"\u003eslight variations in length, width, or thickness\u003c\/li\u003e\n\u003cli data-section-id=\"1iqsns9\" data-start=\"3360\" data-end=\"3415\"\u003ea surface that is not completely smooth or even\u003c\/li\u003e\n\u003cli data-section-id=\"djx6mx\" data-start=\"3416\" data-end=\"3463\"\u003esmall pores, indentations, or inclusions\u003c\/li\u003e\n\u003cli data-section-id=\"7iedbg\" data-start=\"3464\" data-end=\"3488\"\u003eirregular edges\u003c\/li\u003e\n\u003cli data-section-id=\"n1s09l\" data-start=\"3489\" data-end=\"3523\"\u003efine superficial hairline cracks\u003c\/li\u003e\n\u003cli data-section-id=\"xr34r5\" data-start=\"3524\" data-end=\"3573\"\u003esmall chips on edges or underside\u003c\/li\u003e\n\u003cli data-section-id=\"1by6q08\" data-start=\"3574\" data-end=\"3602\"\u003eslight colour variations\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp data-start=\"3604\" data-end=\"3801\"\u003eThese characteristics are normal for a handcrafted natural product and do not in themselves constitute a quality defect. They do not impair either the function or the baking performance of the stone.\u003c\/p\u003e\n\u003chr data-start=\"3803\" data-end=\"3806\"\u003e\n\u003ch3 data-section-id=\"1evs5j8\" data-start=\"3808\" data-end=\"3825\"\u003eProduct details\u003c\/h3\u003e\n\u003cp data-start=\"3827\" data-end=\"4253\"\u003e\u003cstrong data-start=\"3827\" data-end=\"3839\"\u003eProduct:\u003c\/strong\u003e Biscotto di Sorrento\u003cbr data-start=\"3860\" data-end=\"3863\"\u003e\u003cstrong data-start=\"3863\" data-end=\"3878\"\u003eManufacturer:\u003c\/strong\u003e Fornace Aversa\u003cbr data-start=\"3893\" data-end=\"3896\"\u003e\u003cstrong data-start=\"3896\" data-end=\"3916\"\u003ePlace of manufacture:\u003c\/strong\u003e Sant’Agnello, Sorrento Peninsula, Italy\u003cbr data-start=\"3964\" data-end=\"3967\"\u003e\u003cstrong data-start=\"3967\" data-end=\"3983\"\u003eSuitable for:\u003c\/strong\u003e GRILLMEISTER XL gas pizza oven\u003cbr data-start=\"4013\" data-end=\"4016\"\u003e\u003cstrong data-start=\"4016\" data-end=\"4025\"\u003eDimensions:\u003c\/strong\u003e approx. 40 × 40 × 2 cm\u003cbr data-start=\"4044\" data-end=\"4047\"\u003e\u003cstrong data-start=\"4047\" data-end=\"4064\"\u003eScope of delivery:\u003c\/strong\u003e 1 Biscotto stone\u003cbr data-start=\"4081\" data-end=\"4084\"\u003e\u003cstrong data-start=\"4084\" data-end=\"4097\"\u003eMaterial:\u003c\/strong\u003e natural clay blend with mineral and volcanic components\u003cbr data-start=\"4169\" data-end=\"4172\"\u003e\u003cstrong data-start=\"4172\" data-end=\"4188\"\u003eProduction:\u003c\/strong\u003e traditionally handmade\u003cbr data-start=\"4215\" data-end=\"4218\"\u003e\u003cstrong data-start=\"4218\" data-end=\"4231\"\u003eOrigin:\u003c\/strong\u003e 100% made in Italy\u003c\/p\u003e\n\u003chr data-start=\"4255\" data-end=\"4258\"\u003e\n\u003ch3 data-section-id=\"1mj8qdt\" data-start=\"4260\" data-end=\"4301\"\u003eA real upgrade for your pizza oven\u003c\/h3\u003e\n\u003cp data-start=\"4303\" data-end=\"4450\"\u003eWith the Biscotto di Sorrento, you turn the GRILLMEISTER XL gas pizza oven into a much more controllable high‑temperature pizza oven.\u003c\/p\u003e\n\u003cp data-start=\"4452\" data-end=\"4605\"\u003eThe stone is ideal for anyone who values an evenly baked base, an airy crust and authentic Neapolitan-style baking results.\u003c\/p\u003e\n\u003cp data-start=\"4607\" data-end=\"4693\"\u003e\u003cstrong data-start=\"4607\" data-end=\"4693\"\u003eOriginal Italian craftsmanship by Fornace Aversa – for pizza just like in Naples.\u003c\/strong\u003e\u003c\/p\u003e\n\u003chr data-start=\"4695\" data-end=\"4698\"\u003e\n\u003ch3 data-section-id=\"4bf0e1\" data-start=\"4700\" data-end=\"4721\"\u003eImportant Notice\u003c\/h3\u003e\n\u003cp data-start=\"4723\" data-end=\"5001\"\u003eSince the Biscotto di Sorrento is traditionally handmade from natural raw materials, dimensions, weight, colour, surface and thickness may vary slightly. Small pores, unevenness, hairline cracks or minimal chipping are also possible due to the material and production process.\u003c\/p\u003e\n\u003cp data-start=\"5003\" data-end=\"5164\" data-is-last-node data-is-only-node\u003eThese characteristics are typical of genuine handmade Biscotto and do not negatively affect its function or its baking performance.\u003c\/p\u003e","brand":"aPizz","offers":[{"title":"Default Title","offer_id":54071571153239,"sku":null,"price":79.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0957\/6415\/2663\/files\/biscotto-di-sorrento-grillmeister-gas-pizzaofen-xl-original-handgefertigt-italien.png?v=1787731624","url":"https:\/\/www.apizz.de\/en\/products\/lidl-pizza-oven-spe-2400-a1-original-biscotto-di-sorrento%c2%ae-saputo-fireclay-stone-casapulla-stone-handmade-in-italy-copy","provider":"aPizz","version":"1.0","type":"link"}