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
4.54 / 5.0
(24) 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.
Unable to load pickup availability
Shipping, times and costs
Shipping, times and costs
We ship free of charge in 3 days with express courier
Made in Italy
Made in Italy
Handcrafted in the Sorrento peninsula
everything is fantastic
Quick communication with seller;
Fast shipping;
Bomb-proof packaging;
Perfect pizzas.
10 and honors
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!
Great purchase and great product
Very quick to respond and kind, recommended!