Game Changer – Saputo/Biscotto Stone

I’ve been making Neapolitan pizzas exclusively at home for many years in my 75cm Valoriani WFO. It’s always been a challenge due to fluctuations in the oven temperature with wood. Neapolitan requires a high temp so I’m consantly baking on the edge of flash burning pizza bottom. Or running it too cold and having the pizza not bake correctly. It was a frustrating process to say the least. I lived in this hell for many many years. 

I made the decision recently to order a Saputo stone. I was skeptical and honestly thought it was marketing nonsense. But man is it a game changer. That stone can be well over 900 degrees and it will not burn the base of the pizza. I use almond and orange wood which runs super hot and every time I get a perfect leoparding. I even topped out the laser thermometer above 925 degrees and it still did not burn. Pizza after pizza with the wood fire raging it cooks perfectly, and fast.

To be honest, its a shame the manufacturers don’t include this stone in every WFO considering how chea…