Biscotto vs. Cordierite vs. Steel Pizza Stones: Which Is Best for Your Style of Pizza?

Biscotto vs. Cordierite vs. Steel Pizza Stones: Which Is Best for Your Style of Pizza?

🍕 Introduction: Not All Pizza Stones Are Created Equal

Whether you're baking a blistered Neapolitan pizza or a foldable New York slice, your choice of pizza stone plays a huge role in the final result. In this guide, we compare the three most popular types of pizza stones — Biscotto, Cordierite, and Steel — and help you choose the right one for your oven and your pizza style.

🧱 1. Biscotto Pizza Stones (Best for Neapolitan Pizza)

Made from: Natural Italian clay
Ideal temp range: 400C- 509C / 752°F–950°F
Best for: Neapolitan-style pizza, light and airy crusts
Where it shines:

  • Superior moisture absorption

  • Prevents burnt bottoms at high heat

  • Traditional performance in wood/gas-fired ovens but are now available in Electric ovens like the Effeuno Pizza Ovens

📌 Used in pizzerias across Naples. Handmade from volcanic clay for authentic results. Each stone is unique

Perfect for:

  • Effeuno, Ooni / Gozney / Alfa ovens. Ovens that reach over 400c ideally

  • Fast-cooked Neapolitan pizza (90–120 seconds)

🔗 Shop Our Biscotto Stones →

The Effeuno N3 Electric Pizza Oven—Made in Italy—features a Biscotto stone and reaches 500°C, shown here with a metal peel lifting a Neapolitan pizza crust as flames glow inside the oven. Suitable for indoor or outdoor use.

🪨 2. Cordierite Pizza Stones (Best for General Home Use)

Made from: Heat-resistant ceramic/mineral composite
Ideal temp range: 260C-400C / 500°F–750°F
Best for: New York-style, pan pizza, thick crust
Where it shines:

  • Affordable and widely available

  • Good durability for regular home ovens

  • Decent heat retention at medium temps

Drawbacks:

  • Can burn the bottom of Neapolitan pizzas at high heat

  • Limited moisture absorption compared to Biscotto

Perfect for:

  • Standard kitchen ovens

  • 5–7 minute bake pizzas

A close-up of a rectangular, brown composite decking board with its grooved underside and smooth top surface is reminiscent of the sleek finish found in Black Rock Grills Pizza Oven Refractory Brick Shelf, highlighting the boards texture and construction.front door view open p150h

🔗 Shop Our Cordierite Pizza Stone →

🔩 3. Steel Pizza Stones (Best for Crisp Crusts in Kitchen Ovens)

Made from: Solid baking steel
Ideal temp range: 230C- 350C / 450°F–650°F (indoor ovens)
Best for: New York-style, Detroit-style, thin crust
Where it shines:

  • Extremely high heat conductivity

  • Bakes pizzas fast in regular ovens

  • Excellent for crisp, browned crusts

Drawbacks:

  • Zero moisture absorption

  • Can overcook bottoms quickly

  • Not suitable for Neapolitan-style

Perfect for:

  • Baking steel fans

  • Fast NY-style pies in home ovens

  • Reheating or baking frozen pizzas

⚖️ Pizza Stone Comparison Chart

Feature Biscotto Cordierite Steel
Heat Retention ★★★★☆ ★★★☆☆ ★★★★★
Moisture Absorption ★★★★★ ★★☆☆☆ ☆☆☆☆☆
Burn Risk at High Heat Very Low Medium High
Best for Neapolitan ✅ Yes ⚠️ Risky ❌ No
Best for New York ⚠️ Okay ✅ Yes ✅ Yes
Best for Thin/Crisp ⚠️ Too soft ✅ Yes ✅ Yes
Price Range $$$ $–$$ $$–$$$

🧠 Which Stone Should You Choose?

👉 Choose Biscotto if:

  • You make Neapolitan-style pizzas

  • You own a high-temp oven (Effeuno, Ooni, Gozney, wood-fired)

  • You want soft, airy crusts with no burning

👉 Choose Cordierite if:

  • You use a home oven, woodfired, Effeuno P150H/HA

  • You bake New York or pan pizzas

  • You want something affordable and versatile

👉 Choose Steel if:

  • You want extremely fast bakes in your home kitcheNew York style pizza oven

  • neapolitan pizzneapolitan pizzaYou love crispy crusts

  • You mostly cook New York-style or frozen pizzas

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