Be sure to read the User Testimonials on our Biscotto Stone homepage.

Michael, OH. Gozney Arc XL

Hi James

The stone arrived last night! It fit snug and looks fantastic.

I did an initial burn-in where I heated it up for an hour at a low setting, let it come to room temperature, and then fired it up again on high for an hour.

Regarding the metal landing, the stone doesn’t stick up far over it nor does the higher stone interfere with anything. I really like the bevelled edge, especially on the very front. It hides the height difference of the stone and ledge. I found that the higher stone also helps protect the metal ledge from getting as scratched up from the pizza peels. 

I fired up 10 pizzas on the default Gozney cordierite stone a couple of days ago and 10 pizzas on your biscotto di Sorrento stone today. I found the height of the new biscotto stone had no negative effect on the flame guard or flame arc across the ceiling, nor did it affect the pizza cooking. It also worked well with the Arc XL’s built in floor thermometer. 

I used the built in floor thermometer and a laser infrared thermometer to read both the bottom and the surface of both stones and I monitored them every 15 minutes. The outdoor temperature was about 60 degrees Fahrenheit for both cooking sessions.  

There were two major pros to the biscotto. First off, the default Gozney cordierite stone required a lot of flame micromanaging as the floor had a tendency to burn the bottom of the pizzas. With the biscotto, it was difficult to actually burn the bottom of the pizzas even when I made deliberate attempts to do so. It required no flame micro managing and it created nice leoparding every time. 

The second advantage was heat retention in the stone itself. It took about 2 hours for the cordierite stone to fully cooldown while the biscotto stone took around 6 hours. 

The surface temperatures via the infrared thermometer were pretty comparable. But the underside temperatures via the built in thermometer were quite different. The underside of the biscotto stone took about twice as long to reach the same temperatures as the cordierite. It took a little over an hour for the bottom to reach 860 degrees F where it then stayed consistently.

I did a third test using a partial baffle door constructed by a company called Twinsoven. The biscotto stone heated up about twice as fast with the door. 

Overall I am very pleased with the stone. Great craftsmanship, great product.