Fontana Maestro 60


  • Biscotto di Sorrento baking stone for Fontana Forni Maestro 60
  • Easy installation takes just a few minutes
  • No tools required
  • Two 15.75 x 11.79 baking stones
  • 1″ thick (25mm)
  • 20 lbs

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Authentic Biscotto Pizza Stone For Fontana Forni Maestro 60 Pizza Oven


The Fontana Forni Maestro fills a real niche between the smaller, portable pizza ovens, like the Ooni’s and the Gozney Roccbox, and the larger stainless ovens capable of making multiple pizzas at the same time, like the Alfa Moderno 5 or one of Fontana’s larger ovens. It’s a real oven that does more than the less expensive portables built around an inexpensive cordierite cooking floor. And it looks great.

But it has some serious issues. The standard cooking floor is made up from four small, thin firebricks, each only 15.75” deep, 7.86” wide and only 0.81” thick (that’s three 400x200mm stones). Which is a real shame for an expensive, up-market product. Why use three small, thin bricks? Because they are easy and inexpensive to produce. Larger, thick stones use more material and they’re much more difficult to manufacture.

For you, this means you to deal with two large seams running front to back in your oven (rather than one), and your thin stones mean that your oven doesn’t hold heat very well for making multiple pizzas in a row. Plus the stones run hot—burning the bottom of your pizzas.

The Biscotto di Sorrento stone is wider, and needs only two stones for the Maestro 60, leaving only one seam, and it’s significantly thick at a full 0.97”/25mm thick. And of course, it’s authentic Biscotto, making great pizzas with all the Pizza Napoletana characteristics you’re looking for.


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