Your pizza looks great. Im using the Saputo biscotto in my pizzaparty Ardore and I had no idea how much of a difference it makes until I’ve been using the roccbox with the lower grade floor stone. I recommend you to let the floor heat up just a bit higher, 440-460 Celsius and have a slightly bigger flame than in the video, that way I think you’ll be able to get those pizzas to perfection if you’re paying enough attention and don’t forget to turn 😂 I want to say it again, this floor is a real game changer and without it I doubt it’s possible to deliver a perfect Napoletan pizza in any of those portable ovens. Edit：the stone doesn’t need to be turned or „cleaned“ just let it burn to grey ashes and you can blow it all away.
Great Video and Thanks for sharing. I have the Koda 16 and I get around 420C in the centre after 30min. I think it is fine and does a really good pizza. Said by a Napoletan guy ;)
Hey Arnie, did you have to dry out the stone before using it? I read on a seller website website you have to "dry" it out in an oven multiple times before using to prevent cracking from thermal shock. Any insights?
hey paul! I did not... and mine is still great.. I know they say this because it may break but mine is super stable (it also fell on the floor without breaking :) ). If you want, give it a few small fires with increasing heat starting from 100°C to 400°C in 3 steps but I'd say not more in any case..
Helo Hinze, I had the same idea in mind (I’m planning to buy the K16) and I doubt the industrial stones since they don’t store heat As effective as the Biscotto di Sorrento. Many Pizza aficionado’s have upgraded their (Home pizza oven) with these terra-cotta. And I regretted that of the two pizza WFO’s I builded That I bought the industrial hardpressed fire stones for these ovens build in self mixed cob/clay! How thick is Your Saputo stone? And which version of Saputo is it? Greetings from Amsterdam, Kees Jan
hinzes'news, Thnx, Saputo also developed A biscotto clay-mixture for extreme temperatures where the stone heated over 500 degrees celsius would not burn the bottom of the pizza.
There are only rules for the original Neapolitan Pizza. The other Pizza’s you can put anything on it. Even pineapple 🍍 There are no rules. Last week I add something like chili con carne on it. Amazing 🤩
Thanks! I bought it directly in Italy… There was an email address from Saputo you could order in these days - I’m not quite sure if this is still active ... just google fornace saputo .. it takes ages to ship but the price is okay!
Saputo is the best for neapolitan style pizza - since it can deliver high heat slowly to the pizza dough - baking stell can't do this - nor can nerd steel!!!! have fun! Hinze
Was würden Sie sagen: ist der Ooni Koda 16 mit den Biscotto Steinen top? Sie hatten ja kritisert, dass die Temperaturverteilung des Ooni Koda 16 so schlecht sei. Stehe nämlich vor der Aufgabe einen Gas-Pizzaofen u kaufen, da will ich für das Geld das bestmögliche kaufen. Alternativ hätte ich noch den Adore Pizzaparty oder den Cozze 17 auf der Liste.
Normaler Koda 16 reicht aus... der Saputo bringt die pizza zu weit rauf... cozze hat zu wenig platz glaub ich (den kenn ich aber nicht). also einfach üben und die pizzas werden mit jedem pizzaofen gut! good luck und viel spaß beim pizzabacken!
@@hinze55555 I got the koda16 now too. Around 90 sec gives me a great neopolitan. It says the hose should be 1,5m long at max. Are you sure it's not longer?
So you added a bigger stone because you couldn’t get the heat on the normal stone ? I see many other videos where no one has an issue getting 430oC. Are you sure it’s not a gas issue ?
Yeah - I got the 500 °C in the back with another Propane tank - but the issue is the heavy loss of heat - with the ooni stone you have a difference of 120°C + from the back to the front... you can decrease that with the Saputo to less than half so you only have 50°C difference or so ... that rocks!
hinzes'news Why did you get different heat with different tank? They all don’t provide same gas flow? I cannot get my Koda above 350C in the middle of the stone 🙁
Pro has about 0.45 kg/h and the koda 16 about 0.50 kg/h... not much of a difference - the heat just pops out from the koda 16 though from the mega opening in the front...
I bought this stone for my Karu 12. I don't like the performance. Yes, it retains more heat, but you need to cook at super high temperatures to get the bottom of the pizza cooked.
Directly from Italy... Quite hard to get - delivery times are months... They only take e-mail orders nowadays I think or you got to go there directly (impossible @covid19 times). For the size - you order it in big blocks and you just cut it with an angle grinder or an all purpose saw... it is quite a "soft" stone!
hey it is that the Saputo delivers very high heat slowly and consistently to your pizza! thats great! People use this one mainly due to these characteristics for neapolitan style pizza - it does not make too much sense for other pizza styles... grezz and stay tuned!
@@hinze55555 The Problem with the regular ooni stone is, that the first pizza gets a very good crust on the ground. After the first pizza the stone looses to much heat so the pizzas after the second one do not get enough heat. Is this problem with the biscotto stone solved? Do you have any experience with baking more pizzas (5-10)?
Danke für das Video! War es tatsächlich so, dass der Stein bereits nach 12 Minuten über 400 Grad in der Mitte hatte? Ich dachte immer dieser Biscotto Saputo braucht tendenziell länger zum Aufheizen als der Originalstein von Ooni (der laut meinen Infos schon ne halbe Stunde braucht). Hast die Variante mit dem Biscotto Saputo in der Zwischenzeit nochmal getestet? Vielen Dank im Voraus und mach weiter so!
Hi! Nein, hab den Originalstein wieder drin, weil ich dem Ofen nochmal auf den Zahn fühlen wollte in "Originalbesetzung". Die T hab ich damals bei dem Video genau so gemessen wie im Video. Beim Koda 16 ist das mit der T aber ohnehin ein wahres Mysterium. Manchmal krieg ich ihn einfach nicht über 420-430°C dann wieder schon; mal mit dem Gas mal mit nem anderen. Das ist auch andernorts zu lesen... Sehr schwer zu durchschauen - ich geb mal wieder den Saputo rein und versuchs nochmal! Man muss aber aufpassen, weil der Stein höher ist und die Pizza dann hinten noch leichter verbrennt - das ist auch beim Pro besser ... hin oder her, der Koda 16 ist aus meiner Sicht ein Marketingstrohfeuer und ich bin drauf reingefallen :)
Ich habs gerade noch mal nachgestellt - ich hab nach 12 min 340°C in der Mitte und nach 15 min 370°C in der Mitte. Hinten bereits über 410°C... bei meinem Stein ist es also so. Original Saputo in zwei Teilen drin im Ofen - hinten ein kleiner vorne der Große (vom zuschneiden...)
So ich hab ihn jetzt auch noch mal eineinhalb Stunden laufen gehabt mit dem Saputo drin. Er bleibt dann bei 420 im mittelbereich relativ konstant, vorne sind es etwa 370... Mehr war heute nicht drin, das ist wirklich ein Krampf mit dem Ofen....
Vielen Dank für die ausführliche Antwort und Tests!! Mein Koda 16 sollte die nächsten Wochen eintreffen. Nachdem ich auch schon verschiedenes über die Temperaturen gelesen hatte, hab ich nach deinem Video mit dem Saputo Biscotto gehofft, das wäre die Lösung... Schade. Dann würdest du eher auf den Pro mit Gas gehen (auch wenn noch teurer)?
Den Stein habe ich direkt in Italien gekauft… Ich glaube derzeit liefern Sie nur über E-Mail Anfrage… Die Lieferzeit beträgt Monate! Bezahlung geht nur per Vorauskasse…Es dauert auch sehr lange bis man eine Antwort bekommt… Aber irgendwann kommt er dann doch…;)
depends on the temp and bake time... this one for 1'33'' is and 420°C is somewhere in between crunchy and soggy - just perfect - so the simple answer to your question is of course YES because you determine the cooking time and the stone temp!
hey lucas! thanks for you comment! the char on the bottom is not the "problem" with this stone... you can check out this one here czcams.com/video/Ilqfk7bCMZ8/video.html at 6:14 ... I compare the stone and you can see that the saputo deliveres the heat very constantly and slowly even at 450°C+... That's the same in the koda 16! The good thing here is that the stone gets a more even temp as with the original stone because the heat difference is so high between the front and the back with the ooni stone and this is partly solved with the saputo if you heat it up properly! Greez from vienna - hinze
Angel Elite I bought it’s directly in Italy… I think nowadays there is an email address where I can order… Just search for Saputo italy ... from what I read… There are months of waiting time until you even get a reply…
hey - you can get it directly at the pizza party shop here www.pizzapartyshop.com/en/accessories/wood-fired-oven-floor-biscotto-saputo.html - i got mine directly in italy... I think they sell it as well directly on the saputo page... fornacesaputo.it - it is not that hard to find when you take a glance in google :)
Hallo Kristjan!!! Thanks for your comment! I’ve heard that 1000 times! Unfortunately I have to do it again and again and again and again and again and again and again just for a simple reason - The kids love it 😍 😊;) so sorry for this .... but someone has to eat all the pizzas that I make for this channel and you guys;)
I see no magic here: Saputo stone is MUCH thicker than the original one so it is retaining the heat better and because it is thicker it's surface is higher/closer to the flame which helps it get hotter faster.
Che cactus hai messo sopra la pizza??? Il mais? Diofaus che schifo! Tralasciando che l'impasto non sembra il massimo, ma che ti compri un biscotto Saputo a fare???!!??
Your pizza looks great. Im using the Saputo biscotto in my pizzaparty Ardore and I had no idea how much of a difference it makes until I’ve been using the roccbox with the lower grade floor stone.
I recommend you to let the floor heat up just a bit higher, 440-460 Celsius and have a slightly bigger flame than in the video, that way I think you’ll be able to get those pizzas to perfection if you’re paying enough attention and don’t forget to turn 😂
I want to say it again, this floor is a real game changer and without it I doubt it’s possible to deliver a perfect Napoletan pizza in any of those portable ovens.
Edit：the stone doesn’t need to be turned or „cleaned“ just let it burn to grey ashes and you can blow it all away.
Thanks for the review Arnold ;)
I'll be back!
Great Video and Thanks for sharing. I have the Koda 16 and I get around 420C in the centre after 30min. I think it is fine and does a really good pizza. Said by a Napoletan guy ;)
Mmmm awesome. Great idea 😎👌🏻
This rocks design of the 16 stone isn't great for self cleaning. Nice creativity from you to come up with this idea👍
hello, or can we buy this saputo biscotto for the same oven as you thank you
Hi, can you tell me the size? 40x41x? Tnx and the shop site
Why is there no link in description to the stone?
Hallo. The stone you put fit perfectly inside, or still there is room before reaching the sides?
Since the original stone is not square there is a little room on both sides... nothing to worry about!
Hey Arnie, did you have to dry out the stone before using it? I read on a seller website website you have to "dry" it out in an oven multiple times before using to prevent cracking from thermal shock. Any insights?
hey paul! I did not... and mine is still great.. I know they say this because it may break but mine is super stable (it also fell on the floor without breaking :) ). If you want, give it a few small fires with increasing heat starting from 100°C to 400°C in 3 steps but I'd say not more in any case..
AND ... here's my Arnie pizza class video for you guys always saying I sound like arnie :) czcams.com/video/AdFT9CXVscI/video.html
@@hinze55555 thanks for the info!
Size of the stone please?
Helo Hinze,
I had the same idea in mind (I’m planning to buy the K16) and I doubt the industrial stones since they don’t store heat As effective as the Biscotto di Sorrento.
Many Pizza aficionado’s have upgraded their (Home pizza oven) with these terra-cotta. And I regretted that of the two pizza WFO’s I builded That I bought the industrial hardpressed fire stones
for these ovens build in self mixed cob/clay!
How thick is Your Saputo stone? And which version of Saputo is it?
Greetings from Amsterdam,
Kees Jan
Hi! it's 3cm - I'm not sure if there is a "Version" It's just the stone... :)
hinzes'news,
Thnx, Saputo also developed A biscotto clay-mixture for extreme temperatures where the stone heated over 500 degrees celsius would not burn the bottom of the pizza.
Thank you for sharing the video. Showing the bottom of the pizza is as important as the top. Please, next time show the bottom. Nice video!
not me Yeah I will! The kids were just so hungry this time… Sorry ;)
the "not me" was unintended ;) The bottom was perfect by the way! Have fun!
Do you have meanwhile experience with 5-10 pizzas next to one another? Does the biscotto lose less temperature than the normal stone?
No it keeps it quite up to temp.... as long as the flame is rolling between pizzza cooks...
Every time you put corn over a Pizza, an Italian dies! 🌽😂🌽😂🍕
Andrea Gazzoldi ....ohhh noooo, but i miei bambiiiiiniiiii they love the corn 🌽 😂
Bravo hai ragione 👍
@@hinze55555 Women and children are always right! 😂
Haha, lets keep doing it.
There are only rules for the original Neapolitan Pizza. The other Pizza’s you can put anything on it. Even pineapple 🍍 There are no rules. Last week I add something like chili con carne on it. Amazing 🤩
Great video, where did you buy the Saputo stone? Thanks
Thanks! I bought it directly in Italy… There was an email address from Saputo you could order in these days - I’m not quite sure if this is still active ... just google fornace saputo .. it takes ages to ship but the price is okay!
Why did you not show the pizza bottom?
How much time it takes for the stone to warm to the required temperature,
25-40 min dep on outside temp
Nice job!! Definitely a gas supply issue though.
Is saputo stone better than baking steel and nerd steel?
Saputo is the best for neapolitan style pizza - since it can deliver high heat slowly to the pizza dough - baking stell can't do this - nor can nerd steel!!!! have fun! Hinze
Was genau bringt dieser dickere Stein?
Was würden Sie sagen: ist der Ooni Koda 16 mit den Biscotto Steinen top? Sie hatten ja kritisert, dass die Temperaturverteilung des Ooni Koda 16 so schlecht sei. Stehe nämlich vor der Aufgabe einen Gas-Pizzaofen u kaufen, da will ich für das Geld das bestmögliche kaufen. Alternativ hätte ich noch den Adore Pizzaparty oder den Cozze 17 auf der Liste.
Normaler Koda 16 reicht aus... der Saputo bringt die pizza zu weit rauf... cozze hat zu wenig platz glaub ich (den kenn ich aber nicht). also einfach üben und die pizzas werden mit jedem pizzaofen gut! good luck und viel spaß beim pizzabacken!
1. Where are you from? Do you have the 30mbar regulator? 2. What does the stone cost?
We have the 50 mbar here in DE/AT - it is about 45 EUR in 80x80 plus a hell a lot of shipping costs :)
@@hinze55555 shit 50mbar and it's not getting got. That's weird..
@@hinze55555 I got the koda16 now too. Around 90 sec gives me a great neopolitan. It says the hose should be 1,5m long at max. Are you sure it's not longer?
Hi, i just got the biscotto saputo. Do you have any recommandations bevor using the first time? thx
Jonny Mango hey! No just heat it up! It’s all natural!
@@hinze55555 thx... 😀
Servus,
welchen Pizzaschieber verwendest du denn bei 2:03?
GlubschiaugLP GiMetal aus Italien... Das ist sozusagen die heilige dreifaltigkeit der Pizzaschieber
@@hinze55555 der schaut richtig top aus
Hi there! what is the tickness of biscotto? Thanks
doru costiug 4 cm! 👍
So you added a bigger stone because you couldn’t get the heat on the normal stone ? I see many other videos where no one has an issue getting 430oC.
Are you sure it’s not a gas issue ?
Yeah - I got the 500 °C in the back with another Propane tank - but the issue is the heavy loss of heat - with the ooni stone you have a difference of 120°C + from the back to the front... you can decrease that with the Saputo to less than half so you only have 50°C difference or so ... that rocks!
hinzes'news Why did you get different heat with different tank? They all don’t provide same gas flow? I cannot get my Koda above 350C in the middle of the stone 🙁
@@Balooba11 sorry 4 this ;( Try out a differet propane - that helped me out
@@hinze55555 I don't think there are different types of gas where I live.
Hi, wie sieht es mit dem Gasverbrauch des Oonie 16 aus? Er hat ja keine Türe die die Hitze hält ... .
Danke und super Pizza
Pro has about 0.45 kg/h and the koda 16 about 0.50 kg/h... not much of a difference - the heat just pops out from the koda 16 though from the mega opening in the front...
@@hinze55555 thx
I bought this stone for my Karu 12. I don't like the performance. Yes, it retains more heat, but you need to cook at super high temperatures to get the bottom of the pizza cooked.
Yeah it’s for Neapolitan style definitely! 👍
Hi, where did you find it? and the right size for ooni koda 16?
Directly from Italy... Quite hard to get - delivery times are months... They only take e-mail orders nowadays I think or you got to go there directly (impossible @covid19 times). For the size - you order it in big blocks and you just cut it with an angle grinder or an all purpose saw... it is quite a "soft" stone!
@@hinze55555 Thanks so much for the quick reply..
What's the actual size of the stone?
Jason Whiting it is mentioned in the video just check it out!
Hi, how thick is the stone? Height in cm? Thanks 🔆✌🏼
2cm!
What is the main difference between this stone and the regular one?
hey it is that the Saputo delivers very high heat slowly and consistently to your pizza! thats great! People use this one mainly due to these characteristics for neapolitan style pizza - it does not make too much sense for other pizza styles... grezz and stay tuned!
@@hinze55555 The Problem with the regular ooni stone is, that the first pizza gets a very good crust on the ground. After the first pizza the stone looses to much heat so the pizzas after the second one do not get enough heat. Is this problem with the biscotto stone solved? Do you have any experience with baking more pizzas (5-10)?
@@TouchMe35 i ordered a stone will see if its makes a difference
Danke für das Video! War es tatsächlich so, dass der Stein bereits nach 12 Minuten über 400 Grad in der Mitte hatte? Ich dachte immer dieser Biscotto Saputo braucht tendenziell länger zum Aufheizen als der Originalstein von Ooni (der laut meinen Infos schon ne halbe Stunde braucht). Hast die Variante mit dem Biscotto Saputo in der Zwischenzeit nochmal getestet? Vielen Dank im Voraus und mach weiter so!
Hi! Nein, hab den Originalstein wieder drin, weil ich dem Ofen nochmal auf den Zahn fühlen wollte in "Originalbesetzung". Die T hab ich damals bei dem Video genau so gemessen wie im Video. Beim Koda 16 ist das mit der T aber ohnehin ein wahres Mysterium. Manchmal krieg ich ihn einfach nicht über 420-430°C dann wieder schon; mal mit dem Gas mal mit nem anderen. Das ist auch andernorts zu lesen... Sehr schwer zu durchschauen - ich geb mal wieder den Saputo rein und versuchs nochmal! Man muss aber aufpassen, weil der Stein höher ist und die Pizza dann hinten noch leichter verbrennt - das ist auch beim Pro besser ... hin oder her, der Koda 16 ist aus meiner Sicht ein Marketingstrohfeuer und ich bin drauf reingefallen :)
Ich habs gerade noch mal nachgestellt - ich hab nach 12 min 340°C in der Mitte und nach 15 min 370°C in der Mitte. Hinten bereits über 410°C... bei meinem Stein ist es also so. Original Saputo in zwei Teilen drin im Ofen - hinten ein kleiner vorne der Große (vom zuschneiden...)
So ich hab ihn jetzt auch noch mal eineinhalb Stunden laufen gehabt mit dem Saputo drin. Er bleibt dann bei 420 im mittelbereich relativ konstant, vorne sind es etwa 370... Mehr war heute nicht drin, das ist wirklich ein Krampf mit dem Ofen....
Vielen Dank für die ausführliche Antwort und Tests!! Mein Koda 16 sollte die nächsten Wochen eintreffen. Nachdem ich auch schon verschiedenes über die Temperaturen gelesen hatte, hab ich nach deinem Video mit dem Saputo Biscotto gehofft, das wäre die Lösung... Schade. Dann würdest du eher auf den Pro mit Gas gehen (auch wenn noch teurer)?
Let's see the bottom of the pizza
and it looks like you had a low flame
schöne Pizza! Gruß aus Wien! 👍
Wo hast du den Stein gekauft? Dankeschön
Den Stein habe ich direkt in Italien gekauft… Ich glaube derzeit liefern Sie nur über E-Mail Anfrage… Die Lieferzeit beträgt Monate! Bezahlung geht nur per Vorauskasse…Es dauert auch sehr lange bis man eine Antwort bekommt… Aber irgendwann kommt er dann doch…;)
Try online store in Italy : www.pizzapartyshop.com/en/cerca?controller=search&orderby=position&orderway=desc&search_query=saputo&submit_search=
Try this store which ships to Germany and Austria only : www.emporiogustarosso.de/Biscotto-di-Sorrento-40x40x32cm-Saputo
Is the bottom of the pizzas baked on this stone crunchy or soggy? In other words, can I make NY style pizza on this stone?
depends on the temp and bake time... this one for 1'33'' is and 420°C is somewhere in between crunchy and soggy - just perfect - so the simple answer to your question is of course YES because you determine the cooking time and the stone temp!
but, the stone appears to be cracked in the back. ????
It’s two pieces to fit the koda size! 👍
Looks like ~2 minute bake time? Should be around half with proper heat
Why didn’t you show the char under the pizza? I thought that was the whole point of getting this stone?
hey lucas! thanks for you comment! the char on the bottom is not the "problem" with this stone... you can check out this one here czcams.com/video/Ilqfk7bCMZ8/video.html at 6:14 ... I compare the stone and you can see that the saputo deliveres the heat very constantly and slowly even at 450°C+... That's the same in the koda 16! The good thing here is that the stone gets a more even temp as with the original stone because the heat difference is so high between the front and the back with the ooni stone and this is partly solved with the saputo if you heat it up properly! Greez from vienna - hinze
Where did you order the stone?
Angel Elite I bought it’s directly in Italy… I think nowadays there is an email address where I can order… Just search for Saputo italy ... from what I read… There are months of waiting time until you even get a reply…
Try this store in Italy: www.pizzapartyshop.com/en/cerca?controller=search&orderby=position&orderway=desc&search_query=saputo&submit_search=
hinzes'news thank you
Zevi Klausner no delivery to USA!
Boa noite ,como eu faço pra comprar esse forno moro no Brasil
Coloca no Google, tem revendedor, acho que no Brasil é a Cetro.
Please post the link next time you make a video about a product
hey - you can get it directly at the pizza party shop here www.pizzapartyshop.com/en/accessories/wood-fired-oven-floor-biscotto-saputo.html - i got mine directly in italy... I think they sell it as well directly on the saputo page... fornacesaputo.it - it is not that hard to find when you take a glance in google :)
Is it a full slab stone or not?
I've two pieces in there... I had to cut one, because I had 4 pieces with 40x30cm....
il mais e' per le galline ? :-)
Ma come fai a mettere il mais nella pizza😂😂😂😂
Nice pizza dough...but you can't put the corn on pizza...especially napolitan pizza. Its a sacrilege 😬😬😬 3/5
The Ooni 16 is perfect 👍
Hallo Kristjan!!!
Thanks for your comment! I’ve heard that 1000 times! Unfortunately I have to do it again and again and again and again and again and again and again just for a simple reason -
The kids love it 😍 😊;) so sorry for this .... but someone has to eat all the pizzas that I make for this channel and you guys;)
Hey! But I’ll try sausages next time 😉
I see no magic here: Saputo stone is MUCH thicker than the original one so it is retaining the heat better and because it is thicker it's surface is higher/closer to the flame which helps it get hotter faster.
Yeah, but someone hd to try it in first place that’s magic 🪄😉
@@hinze55555 :D true
Il mais dallo ai piccioni ! Non lo mettere sulla pizza ! 😅👍
If you don't show the bottom don't bother posting!
no mais, no, no no
andrea orlando yeah - though the kids looooove it 🔥😉
Speak up!
Che cactus hai messo sopra la pizza??? Il mais? Diofaus che schifo! Tralasciando che l'impasto non sembra il massimo, ma che ti compri un biscotto Saputo a fare???!!??
Ma che cazzo il mais sulla pizza porc......
I bambini lo adorano - purtroppo non ho scelta :)
czcams.com/video/F1M4ELebXBg/video.html @0:44 -> Sorry 🤪