Saputo Biscotto Stones Marinara and Roma - Fontana
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Description
What 90% of pizzerias in Naples cook on. Handmade by Italian artisans near the Gulf of Naples, from clay you only find in that region. Fontana distributes them in North America. And honestly, no other stone does what they do.
The thing is: they cook a Neapolitan at 850°F in 60 seconds without burning the bottom. That's the whole game. Cordierite can't do that. Standard stones can't do that. Biscotto does.
Your Fontana already comes with solid standard stones. They handle most cooks beautifully. Saputos are for when you want to chase the real thing.
- Alluvial clay from the Gulf of Naples
- Handmade by Italian artisans
- Wood-fired the traditional way
- North American distribution through Fontana
- Sized to match your Fontana model
This set is sized for the Marinara or Roma: stones cut to the exact dimensions of your oven floor.
Specifications
FAQ
What's the difference between a Saputo Biscotto stone and a cordierite stone?
Do I need Saputo Biscotto stones to cook with my Fontana?
How do I install and prepare Saputo Biscotto stones for first use?
Another question?
We're here to help! Call us at 1-888-606-7499 or email us at info@thepizzahsop.ca
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