FAQs

Yes, no catch. We ship across the lower 48 states for free on all orders, no minimum amount, by UPS Ground.

Yes. Within 30 days, if the stone is unused.

But you’re going to love it.

There are two components of shipping time. How long it takes us to process your order, and how long it takes UPS to deliver your stone. We usually process order in one to two days, and UPS Ground can take anywhere from one to two days for locations near Richmond, VA and up to five to seven days if you are on the other side of the country.

One note. Order processing time does not include weekends and holidays. If you’re in a rush, contact us, and can tell the cost for expedited shipping.

Use your oven exactly the same way you do now, with one difference. Heat your oven for an extra five minutes before you start cooking in it. This will give you stone enough time of become fully saturated with heat—remember that a baking stone works like a battery, storing heat you will use to bake pizzas. The more heat you put in, the more you’ll have available for baking multiple pizzas in a row.

No. In fact, the opposite is true. Biscotto stones are very forgiving, making them the perfect accessory for a beginner. Because Biscotto stones release their heat more slowly and gently, there is less risk of burning, less moving and turning pizzas, less checking, and less stress.

No. Biscotto stones are only effective in the very high temperature you can reach in a refractory pizza ovens or one of the new generation of metal pizza ovens, such as Ooni, Gozney, Alfa, and the others. In fact, a Biscotto stone actually makes pizza baking worse in an oven with only moderate temperature.

For making pizza in a conventional oven, we recommend a pizza baking steel, rather than a cordierite stone. When working with lower temperature ovens, even an oven set to 550ºF, a baking steel with higher thermal transfer rates works better when baking one or two pizzas.

It depends on your oven. For most ovens, you simply take out the standard, lightweight cordierite stone, and slide our Biscotto stone in. For a few ovens, you need to remove a couple of screws and slide open a piece of metal.

It depends.

To safeguard the integrity of your Biscotto stone, it is paramount that you follow these instructions Before First Use. You need to bake out any residual moisture from the clay before you start using your stone.

Step 1. Place the stone in a cold, conventional oven, and set the temperature to 450ºF. Do not place the stone in a hot oven. After the oven reaches 450ºF, bake the stone for 60 minutes at 450ºF, and then turn off the oven. Do not remove the stone from the oven, and instead let it rest until the stone has fully cooled down to room temperature. It is essential that you allow the stone to gradually cool to room temperature before embarking on step two.

Step 2. Place the stone in your pizza oven and slowly bring it up to full temperature—roughly 850ºF—and let it bake (without putting anything on top of it) for a second 60-minute burn-in session at full temperature. Again, let it slowly fall back to room temperature.

Your stone is now ready to go. Meticulous adherence to these steps ensures not only optimal performance for your stone, it also reduces the risk of cracking.

One year, but you need to register your stone with us to activate your warranty period. Also please be sure to follow our “Before First Use” instructions.

We know that other Biscotto stone producers do not warrant their stones against cracking, but hey, we’re on your side.

When cleaning the Biscotto stone, it’s best to use a damp cloth after the stone has cooled down. Do not use soap or water, do not soak your stone is the sink and do not put your stone in the dishwasher.

If you need to brush off debris during use, use a soft brass or natural bristle brush. Do not use a steel brush, or any other hard metal brush, as it will permanently damage to the stone. Fine dust can be wiped away with a slightly damp cloth when the stone is cold. Store your Biscotto stone in a dry place. It is made of clay, and it will absorb moisture from its surroundings.

No. It’s made to operate at the temperatures reached by any gas or wood-fired, refractory or metal pizza oven, typically around 900ºF.

Yes, we do. There will be a fee that covers set-up and expedited shipping. Get in touch.

Yes. get in touch. Let us know oven manufacturer, and the dimensions of the floor. We can do replacement floors for traditional ovens made in Naples, other Italian pizza ovens, and ovens made in the US or UK. You might want to change your floor because it is worn out, or because you are looking for a better pizza baking experience.

Yes. Depending on demand, we are planning on stocking popular 2″ thick, round floor sizes for residential oven builders. For now, we are stocking a 2″ thick, 39.3″ four piece round floor set (pie shaped pieces). Other sizes are custom.

Yes. Stay tuned. Or get in touch, and we’ll get you more details.

Never put water, ice or anything large, wet and/or frozen on your hot Biscotto stone. It will crack from thermal shock—a rapid change in temperature, rupturing the internal structure of the material.