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Fornace Aversa

Refractory pizza stone, square Sorrento Biscuit measuring 32 x 32 cm with a thickness of up to 3 cm

Refractory pizza stone, square Sorrento Biscuit measuring 32 x 32 cm with a thickness of up to 3 cm

List price €35,70 EUR
List price Discounted price €35,70 EUR
Sale Worn out
Taxes included. Shipping costs calculated at checkout.

24 total reviews

Sorrento square biscuit for effeuno oven, Refractory stone for pizza oven measuring 32 cm x 32 cm with a thickness of up 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.

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Shipping, times and costs

We ship free of charge in 3 days with express courier

Made in Italy

Handcrafted in the Sorrento peninsula

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Customer Reviews

Based on 15 reviews
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(14)
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T
Theodor Wiese

everything is fantastic

TO
Antonio
Biscuit 32x32x1.5 for MACOM 884 oven

Quick communication with seller;
Fast shipping;
Bomb-proof packaging;
Perfect pizzas.
10 and honors

TO
Anonymous
Satisfied

Essential item for all lovers of Neapolitan pizza. The product arrived on time, super packaged.
Even if not explicitly indicated, I suggest running it in: the stone, in fact, arrived quite damp and with a vague smell of mold. I imagine it is the result of the normal absorption of humidity. It was enough to gradually bring the stone up to 400 °C to definitively remove all the odors and dry the biscuit thoroughly (it is normal, in these cases, an abundant production of steam inside the oven chamber).
Now, after each use, the stone gets more and more in tune with the pizza, releasing a pleasant fragrance noticeable in the pre-heating phase. the base of the pizza remains soft but dry, speckled. the soft and honeycomb edge, with a crust and superficial browning.
I never imagined I would get a pizza like in a restaurant!

D
David Cataldi
Refractory stone

Great purchase and great product

D
Davide Crocenzi
Everything perfect

Very quick to respond and kind, recommended!