🏺 1. Clay Sourced from the Sorrento/Naples Region
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The clay is naturally rich in volcanic minerals, making it highly porous, heat-resistant, and moisture-absorbent.
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It’s typically harvested from areas near Mount Vesuvius, which gives it unique thermal properties.
🌀 2. Hand Mixing and Shaping
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The clay is hand-kneaded and mixed with sand and natural aggregates to improve durability and thermal stability.
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Artisans shape each stone by hand, typically into circular or rectangular discs of varying thickness (commonly around 2–3 cm)
🌬️ 3. Air-Drying
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Once shaped, the stone is slowly air-dried for several weeks.
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This stage ensures that the clay loses moisture gradually, reducing the risk of cracks during firing.
🔥 4. Firing in Kilns
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After drying, the stones are fired in traditional kilns at relatively low temperatures (compared to industrial ceramics).
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This low-temperature firing preserves the porosity of the clay, which is critical for baking Neapolitan pizza — it helps absorb excess dough moisture and prevent burning.
🧪 5. Quality Control and Finishing
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Each stone is checked for:
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Even thickness
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Cracks or weak spots
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Smooth surface finish (though they typically retain a raw, rustic look)
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🧠 What Makes Biscotto Special?
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Absorbs moisture better than ceramic or steel
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Prevents scorching at high temps (800–950°F)
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Naturally balances heat for even, blistered crusts
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Made without industrial additives or glazes
🛠️ Common Uses:
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Used in wood-fired, gas and electric ovens, Effeuno / Ooni / Gozney / Alfa, and other high-temp pizza ovens.
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The stone is essential in authentic Neapolitan pizza baking, where the pizza cooks in 60–120 seconds.
Video of our biscotto stones being made:
Explore our range of Biscotto Stones- SHOP