This review dives into the Biscotto pizza stone, a premium upgrade for the Ooni Karu 16 oven. We explore its performance against the standard Ooni stone, focusing on heat retention, cooking time, and overall pizza quality. The Biscotto boasts a thicker, hand-made design crafted from a volcanic ash clay blend, promising superior heat distribution and a noticeably improved crust. This review details the two-stage curing process, the initial cook experience using charcoal fuel, and a comprehensive assessment of the stone's capabilities.From initial impressions of its substantial weight and rustic charm to the final verdict on its baking prowess, this review leaves no stone unturned. We examine whether the Biscotto lives up to its hype and delivers the superior pizza-making experience claimed by its manufacturer and enthusiastic online reviewers. Discover if this upgrade is a worthwhile investment for your Ooni Karu 16, factoring in both the initial cost and long-term benefits.
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Unboxing and Initial Impressions
The Biscotto pizza stone arrived, promising a superior baking experience compared to the standard Ooni Karu 16 stone. Its noticeably thicker profile and rustic, hand-made appearance immediately set it apart. The description highlighted its unique volcanic ash clay blend and traditional Neapolitan production method, claiming improvements in heat distribution, baking time, and crust texture. Initial expectations were high, given the positive online reviews.
The stone's dimensions and weight were impressive, feeling substantial and durable. The textured underside was a clear indication of its handmade nature, adding to its overall charm. The significant difference in thickness compared to the stock stone was apparent, suggesting enhanced heat retention capabilities.
Curing the Stone
Before its first use, the Biscotto stone required a two-stage curing process. The first stage involved heating the stone at half power for 60 minutes, followed by complete cooling. The second stage consisted of heating the stone at full power for another 60 minutes, with another cool down period. This process was crucial for preparing the stone for optimal performance and heat retention.
The curing process took significantly longer than anticipated, primarily due to the extended cooling times. This prolonged cooling period actually reinforced the claims of superior heat retention, as it indicated that the Biscotto stone held onto heat very well.
First Cook: Setting Up and Heating
For the initial cook, I opted for charcoal as fuel due to the current high cost of gas. The oven and Biscotto stone needed around an hour to reach optimal cooking temperature (approximately 450°C). The heating process involved adding more charcoal twice to maintain consistent heat during the long warm-up.
The significant heat retention of the stone is evident in the length of time needed to reach the correct temperature. This is in line with the manufacturer's claims that the stone retains heat better than the standard stone.
Cooking the Pizza
I made a tomato, garlic, and pesto pizza for the first test. The Biscotto stone delivered impressive results, quickly charring the base and achieving a delicious crust. The exceptional heat distribution ensured even cooking, with minimal hotspots.
Despite not being a professional pizza maker, the cooking process proved relatively easy thanks to the efficient heat distribution and retention of the Biscotto stone. The pizza cooked considerably faster compared to the experience using the standard stone.
Conclusion and Review
The Biscotto pizza stone significantly outperformed the standard Ooni Karu 16 stone. Its superior heat retention allowed for the cooking of multiple pizzas without significant temperature drops, making it an excellent addition for frequent pizza makers. The thickness of the stone contributed directly to the even heat distribution and resulted in perfectly cooked pizzas with delightful charring.
Despite the longer initial heating time, the Biscotto stone is highly recommended for anyone looking to improve their Ooni Karu 16 pizza-making experience. Its exceptional heat retention capabilities, even cooking, and high-quality construction make it a worthwhile investment, even considering the added cost compared to the standard stone. The improved crust texture and faster cooking times are significant advantages.