{"product_id":"unold-enzo-pizzaofen-biscotto-di-sorrento-casapulla-keks-saputo-keks-refractory-stone-firaclay-stone-kopie","title":"Unold Enzo Unold 68916 pizza oven Biscotto di Sorrento Casapulla biscuit Saputo biscuit refractory stone Firaclay stone","description":"\u003ch3\u003eBiscotto di Sorrento Ø 33 × 2 cm for Unold Enzo 68916 and RGV Vulcano\u003c\/h3\u003e\n\u003cp\u003eThe round \u003cstrong\u003eBiscotto di Sorrento with approx. Ø 33 × 2 cm\u003c\/strong\u003e has been specially selected for pizza ovens such as the \u003cstrong\u003eUnold Enzo 68916\u003c\/strong\u003e and the \u003cstrong\u003eRGV Vulcano\u003c\/strong\u003e. It is the ideal choice for anyone who wants to bake authentic Neapolitan pizza at high temperatures with an evenly baked base and an airy crust.\u003c\/p\u003e\n\u003cp\u003eThe Biscotto is traditionally handcrafted by \u003cstrong\u003eFornace Aversa\u003c\/strong\u003e in \u003cstrong\u003eSant’Agnello on the Sorrentine Peninsula in Italy\u003c\/strong\u003e. Each stone is made from natural raw materials, shaped by hand and then fired. This makes every Biscotto a unique one-off piece and not an industrially uniform mass product.\u003c\/p\u003e\n\u003ch3\u003eOriginal Italian craftsmanship from Sorrento\u003c\/h3\u003e\n\u003cp\u003eThe special clay blend comes from the region around Sorrento. The soil of the Sorrentine Peninsula is characterised by natural mineral and volcanic components. Characteristic components include clay, silica and pumice.\u003c\/p\u003e\n\u003cp\u003eThis natural composition gives the Biscotto its typical porous structure and its special thermal properties. The stone stores heat reliably, but releases it to the pizza dough much more evenly and gently than many conventional pizza stones.\u003c\/p\u003e\n\u003ch3\u003eGentle heat release for perfect pizza\u003c\/h3\u003e\n\u003cp\u003eAt very high temperatures, a conventional firebrick or cordierite stone can transfer heat too aggressively to the dough base. As a result, the underside of the pizza may already be dark or burnt while the crust and toppings are not yet fully baked.\u003c\/p\u003e\n\u003cp\u003eThe Biscotto di Sorrento, on the other hand, has a comparatively low thermal conductivity. The stored heat is transferred to the dough in a controlled, even and gentle way.\u003c\/p\u003e\n\u003cp\u003eThe result:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eevenly baked pizza base\u003c\/li\u003e\n\u003cli\u003ereduced risk of a burnt base\u003c\/li\u003e\n\u003cli\u003eairy and well-developed pizza crust\u003c\/li\u003e\n\u003cli\u003ebalanced baking of base and toppings\u003c\/li\u003e\n\u003cli\u003emore control at very high baking temperatures\u003c\/li\u003e\n\u003cli\u003eauthentic results like a Pizza Napoletana\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eHigh porosity and moisture absorption\u003c\/h3\u003e\n\u003cp\u003eThe natural porosity is one of the most important features of the Biscotto di Sorrento. The open‑pored structure helps absorb excess moisture from the dough while ensuring even distribution of heat.\u003c\/p\u003e\n\u003cp\u003eThis gives the biscotto the following advantages:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003ehigh moisture absorption\u003c\/li\u003e\n\u003cli\u003eeven heat distribution\u003c\/li\u003e\n\u003cli\u003elong-lasting heat retention\u003c\/li\u003e\n\u003cli\u003econtrolled heat transfer\u003c\/li\u003e\n\u003cli\u003ecrispy base with a juicy topping at the same time\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eDifference from Biscotto di Casapulla\u003c\/h3\u003e\n\u003cp\u003eBoth the Biscotto di Sorrento and the Biscotto di Casapulla are used for baking at high temperatures. However, the Biscotto di Sorrento is characterized by its special material composition and its particularly gentle heat transfer.\u003c\/p\u003e\n\u003cp\u003eIts porous structure supports the absorption of moisture from the dough. This reduces the risk of the pizza base burning too quickly at high temperature.\u003c\/p\u003e\n\u003ch3\u003eHandcrafted by Fornace Aversa\u003c\/h3\u003e\n\u003cp\u003eThe Biscotto is produced by \u003cstrong\u003eFornace Aversa\u003c\/strong\u003e using traditional artisanal methods. The company is located in Sant’Agnello on the Sorrento Peninsula and continues a long-standing Italian tradition in the processing of clay and refractory materials.\u003c\/p\u003e\n\u003cp\u003eBecause the stones are handmade, dried and fired, each Biscotto can differ slightly in appearance and dimensions. These differences are typical characteristics of a genuine handcrafted natural product.\u003c\/p\u003e\n\u003ch3\u003eDimensional tolerances and typical artisanal characteristics\u003c\/h3\u003e\n\u003cp\u003eThe stated dimensions of \u003cstrong\u003eapprox. Ø 33 × 2 cm\u003c\/strong\u003e are guideline values. Since each stone is individually handcrafted, diameter, thickness, weight and shape may always vary slightly. Deviations of a few millimetres are completely normal with this traditional manufacturing method.\u003c\/p\u003e\n\u003cp\u003eTypical characteristics may include, among others:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eslight variations in diameter\u003c\/li\u003e\n\u003cli\u003evarying thickness within a single stone\u003c\/li\u003e\n\u003cli\u003eslightly irregular or wavy edges\u003c\/li\u003e\n\u003cli\u003esmall pores and indentations\u003c\/li\u003e\n\u003cli\u003enatural color variations\u003c\/li\u003e\n\u003cli\u003esmall inclusions or darker spots\u003c\/li\u003e\n\u003cli\u003esuperficial hairline cracks\u003c\/li\u003e\n\u003cli\u003esmall chips on the edges or on the underside\u003c\/li\u003e\n\u003cli\u003ea surface that is not completely smooth\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eThese characteristics do not constitute a defect and have no negative impact on the function or baking performance of the Biscotto. Rather, they highlight the artisanal character and traditional manufacturing of the product.\u003c\/p\u003e\n\u003ch3\u003eProduct details\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eProduct:\u003c\/strong\u003e Round Biscotto di Sorrento\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eManufacturer:\u003c\/strong\u003e Fornace Aversa\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003ePlace of manufacture:\u003c\/strong\u003e Sant’Agnello, Sorrento Peninsula, Italy\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eSuitable for:\u003c\/strong\u003e Unold Enzo 68916 and RGV Vulcano pizza oven\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eDimensions:\u003c\/strong\u003e approx. Ø 33 × 2 cm\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eShape:\u003c\/strong\u003e round\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eMaterial:\u003c\/strong\u003e natural clay blend with mineral and volcanic components\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eManufacturing:\u003c\/strong\u003e traditionally handcrafted\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eProperty:\u003c\/strong\u003e high porosity and controlled heat release\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eOrigin:\u003c\/strong\u003e 100% made in Italy\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eScope of delivery:\u003c\/strong\u003e 1 biscotto stone\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eVideo about the Biscotto di Sorrento\u003c\/h3\u003e\n\u003cdiv style=\"position: relative; padding-bottom: 56.25%; height: 0; overflow: hidden; margin: 25px 0; border-radius: 10px;\"\u003e\u003ciframe style=\"position: absolute; top: 0; left: 0; width: 100%; height: 100%; border: 0;\" title=\"Biscotto di Sorrento für Unold Enzo 68916 und RGV Vulcano\" src=\"https:\/\/www.youtube.com\/embed\/kHI-qzLvC0Q?rel=0\"\u003e\n  \u003c\/iframe\u003e\u003c\/div\u003e\n\u003ch3\u003eInstructions for use\u003c\/h3\u003e\n\u003cp\u003eThe Biscotto should be heated up slowly and gradually. Especially for the first use, it is advisable to increase the temperature step by step so that any residual moisture can escape gently.\u003c\/p\u003e\n\u003cp\u003eThe stone should not be cleaned with water or soaked. Light residues can be carefully removed after complete cooling with a dry brush or a suitable scraper.\u003c\/p\u003e\n\u003ch3\u003eConclusion\u003c\/h3\u003e\n\u003cp\u003eWith the round Biscotto di Sorrento for the Unold Enzo 68916 and the RGV Vulcano, you get an authentic, handcrafted Italian baking stone for high temperatures. Its natural porosity, controlled heat release and high moisture absorption create the ideal basis for pizza with an evenly baked base, an airy crust and a juicy topping.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eOriginal Italian craftsmanship by Fornace Aversa – made on the Sorrento Peninsula for authentic Pizza Napoletana.\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003e Important note: As this is a handcrafted natural product, dimensions, weight, colour, thickness and surface finish may differ from the illustrations and the stated reference measurements. These variations are due to production and do not constitute grounds for complaint, provided that the function of the stone is not impaired. \u003c\/em\u003e\u003c\/p\u003e","brand":"a-pizz","offers":[{"title":"Default Title","offer_id":53094441091415,"sku":null,"price":59.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0957\/6415\/2663\/files\/ChatGPT_Image_19._Juli_2026_11_06_22.png?v=1787127260","url":"https:\/\/www.apizz.de\/en\/products\/unold-enzo-pizza-oven-biscotto-di-sorrento-casapulla-biscuit-saputo-biscuit-refractory-stone-fireclay-stone-copy","provider":"aPizz","version":"1.0","type":"link"}