Refractory pizza stone, round Sorrento biscuit with a diameter of 20 to 35 centimeters

Round Sorrento biscuit, casapulla type for effeuno oven, Refractory stone for pizza oven with a diameter of 30 to 35 centimetres and a thickness of 1.5 to 3 cm

Characteristics of the Sorrento Biscuit

The clay - The soil, rich in clay with volcanic silica and pumice, is a distinctive feature under the famous citrus groves of Sorrento.

Porosity - This clay gives the Sorrento biscuit a notable component of porosity.

The base of the oven must be porous to heat up quickly and retain heat for a long time, thus ensuring a uniform and pleasant release of heat.

The fundamental difference between the Biscotto di Sorrento and other types of bricks on the market such as the Casapulla biscuit, lies in the ability of the Biscotto di Sorrento not to burn the bottom of the pizza, thanks to its property of absorbing moisture from the dough.

Artisanal production - At Forni Aversa, an ancient tradition of artisanal production is rigorously followed.

The Sorrento biscuit, being handmade, can sometimes present variations in size of a few millimetres, burns, chipping, superficial cracks or other anomalies which represent the characteristics  of a handcrafted product.