How biscotto is made

Watch us turn volcanic clay and ash into the world’s best pizza baking stones.

We combine natural materials with traditional methods and modern technology to create a timeless product.

A traditional method

Making a great pizza stone is a back-breaking, labor-intensive, time-consuming job, requiring skill, experience and patience.

That can take weeks from start to finish—depending on the weather.

best pizza baking stone
Step 1.
Grinding the raw materials

Local clay, pumice, volcanic ash and cinders are ground the old-fashioned way—with dual mechanical grinding stones and an industrial motor. But don’t let the rust fool you. Think coffee beans and espresso machines. Getting the perfect grind, the right material consistency, and the right blend requires skill and experience. Plus, the equipment is a lot larger and more difficult to master than your high-tech coffee bean grinder.

Learn more.

Step 2.
Mixing the clay

The actual mixture and water ratios are consider a secret of each of the handful of Biscotto producers.

best pizza baking stone
best pizza baking stone
Step 3.
Filling a wood mold

Depending on the shape being produced, there are both metal and wood molds.

Learn more.

Step 4.
Filling the Mold

It’s all pretty manual work at this point.

best pizza baking stone
best pizza baking stone
Step 5.
Leveling the Clay

If you’ve worked with concrete, this image will look very familiar.

Step 6.
Ready to Finish the Surface

The mold is filled and the surface is level, waiting for the surface to be finished.

best pizza baking stone
best pizza baking stone
Step 7.
Hand Finishing

Further mixes the clay, with a small amount of water floating to the top. Getting the consistency of the material and working it the right amount of time takes skill.

Step 8.
Trowel Finishing

Troweling helps in compacting the surface and producing a more polished, though still rustic appearance.

best pizza baking stone
best pizza baking stone
Step 9.
Ready to Air Dry

Air drying can take any where from one to four weeks, depending on the weather, humidity and the hydration of the original clay. It takes an experience craftsman to know when it’s “ready”.

Step 10.
More to Come

Want to learn more? Read about the differences between Biscotto and Cordierite.

Wondering about food safety? Our Biscotto stones are tested for Lead and Cadmium to EU safety standards by a qualified laboratory. You can read the report, along with our translation.