Pizza baking stone, Sorrento biscuit made in Italy

Pizza baking stone Sorrento biscuit made in Italy

Characteristics of the Sorrento Biscuit

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

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

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

The fundamental difference between the Sorrento Biscuit and other types of bricks on the market such as the Casapulla biscuit, lies in the ability of the Sorrento Biscuit not to burn the bottom of the pizza, thanks to its property of absorbing humidity 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, flaking, chipping, superficial cracks or other anomalies which represent the characteristics  of an artisanal product.