Witt Etna Rotante Control 13 Biscotto di Sorrento for Perfect Neapolitan Pizza Saputo Stone

Biscotto di Sorrento Ø 33 × 2 cm for Witt Etna Rotante Controll 13 The round Biscotto di Sorrento with approx. Ø 33 × 2 cm has been specially selected for pizza ovens such as the Witt Etna Rotante Controll 13. 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. The Biscotto is traditionally handcrafted by Fornace Aversa in Sant’Agnello on the Sorrentine Peninsula in Italy. 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. Original Italian craftsmanship from Sorrento The 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. This 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. Gentle heat release for perfect pizza At 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. The 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. The result: evenly baked pizza base reduced risk of a burnt base airy and well-developed pizza crust balanced baking of base and toppings more control at very high baking temperatures authentic results like a Pizza Napoletana High porosity and moisture absorption The 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. This gives the biscotto the following advantages: high moisture absorption even heat distribution long-lasting heat retention controlled heat transfer crispy base with a juicy topping at the same time Difference from Biscotto di Casapulla Both 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. Its porous structure supports the absorption of moisture from the dough. This reduces the risk of the pizza base burning too quickly at high temperature. Handcrafted by Fornace Aversa The Biscotto is produced by Fornace Aversa 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. Because 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. Dimensional tolerances and typical artisanal characteristics The stated dimensions of approx. Ø 33 × 2 cm 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. Typical characteristics may include, among others: slight variations in diameter varying thickness within a single stone slightly irregular or wavy edges small pores and indentations natural color variations small inclusions or darker spots superficial hairline cracks small chips on the edges or on the underside a surface that is not completely smooth These 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. Product details Product: Round Biscotto di Sorrento Manufacturer: Fornace Aversa Place of manufacture: Sant’Agnello, Sorrento Peninsula, Italy Suitable for: Witt Etna Rotante Controll 13 Dimensions: approx. Ø 33 × 2 cm Shape: round Material: natural clay blend with mineral and volcanic components Manufacturing: traditionally handcrafted Property: high porosity and controlled heat release Origin: 100% made in Italy Scope of delivery: 1 biscotto stone Video about the Biscotto di Sorrento Instructions for use The 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. The 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. Conclusion With 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. Original Italian craftsmanship by Fornace Aversa – made on the Sorrento Peninsula for authentic Pizza Napoletana. 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.