Swapping my Arc XL stone for a Custom Italian Biscotto Stone 

This guy needs more subs. Matt, your content is so informative and helpful in making decisions regarding all things pizza. Thank you for your informative reviews.

Great video and I enjoy watching new material from you regarding new products.

Great video and explanations. For “over proofed frozen dough “ it looks awesome! I’ve been seeing some great NY style and other cooks in the Emezione. When I can afford another oven I think that is the one. But that said , you crank awesome pizzas from all your ovens. Keep up the great content please.

I definitely want to get one for my Gosney dome S1. But my dome is brand new, so I’m gonna give this stone a bit of time. Maybe I’ll upgrade next summer.

Always love your reviews 👍. Practically, it’s fun to receive a stone for review… but considering the price of a Gozney oven, the build quality and intrinsic quality of their Arc stone…. Who would ever bother ordering a Biscotto stone??? Other than replacing a broken stone maybe?🤔

thanks Matt, your videos are very informative. the pizza table top that is there in your video (on which you stretch the pizza), did you buy these or make this - any pointers would be helpful

Great review‼️ Can you swap out the stone for an S1? You also mention this is for someone that's passionate Neapolitan pizza, but could you turn down the temp and make a New York style pie?

Could you put the links for your wooden prep box and the oil container please? Also, do you have other recipes than the biga dough, I am from Houston and the temps are very similar to Austin, the problem I have when I make recipes from up North is that is not as hot as here and they don’t work as great, thank you

Thanks so much for the great videos, I think you've convinced me to get one! I think I'm leaning toward the Dome, since I'd like to use the oven to bake bread, chicken wings, etc.. outside during the summer, and honestly, I like the classic look of it better including that 70's green color. Two questions that I cannot find the answer to, (1) with the electronics I assume the units have to be plugged in, or do they run on battery? (2) I would cover the unit when left outside overnight, but are the units rain proof in general?

Looked awesome! Can you put a link for the door plug?

I love mine on my koda 16

Wish it was that easy in the Dome.

I like the idea of third party stones being available. Also, would there be any benefit to a steel plate being made for the Arc XL?

With the water damage in your Dome S1 are you worried that this biscotto stone will crack after the rainy/humid season? I'm thinking about building an entire covered patio so I can cook pizzas in comfort.

Thanks for the video, Matt. I've used a biscotto stone in an Ooni Koda with good results. When I got the Arc I wasn't initially sure that I would swap out the cordierite stone for a biscotto stone when the latter became available for the Arc from Biscotto Stones International. I was getting good results in the Arc with stone temps in the range up to about 750 degrees F. But as the stone temp enters the 750 - 850 degree range, a phenomenon called "flash steam" (as it is called in videos on the Fontana Forni RU-vid channel) can occur. Flash steaming can leave areas on the undercarriage that appear burned. This is illustrated on the Fontana Forni channel by putting both a cordierite stone and a biscotto stone in the same oven -- a half-and-half hybrid stone. (They call the biscotto stone "Saputo" which i think might be a brand name.) Anyway, a pizza is cooked with half the pizza being cooked on cordierite and half on the biscotto. The outcome is a pizza nicely leoparded on the half on the biscotto and mottled with overcooked spots on the cordierite side. Their explanation is pretty much what you touched on in this video: the searing of the dough is a combination of flash steaming and the less porous nature of the cordierite. I'm thinking part of it is also the higher heat conductivity of the cordierite compared to the biscotto. I'm left with the question: how can can I get the best of both worlds? I don't want to keep switching stones every time I change cooking styles from 750 degree and below deck to 800 degree plus deck. For now I'm just experimenting with perching the 12" x 12" biscotto stone on top of the cordierite in the Arc. At some point I'll get a biscotto stone from Biscotto Stone International that fits the Arc perfectly. But even then I may just perch it on top of the cordierite so that I don't have to keep removing and replacing the cordierite. I don't mind the elevated deck when i do this. For high temp pizza cooks it actually works ok.

Hey Harpland, slightly unrelated but I've always wondered what you do with the "workbench flour"? Do you reuse the flour that's left on the workbench or do you dispose of it? And as a follow up question, how do you cleanup the flour that falls on the ground outside? Thanks for the videos! Keep it up!

Have a Rockbox. Would like to upgrade to more space.Torn between buying Arc xl or original Dome. How often do you use the wood feature on Dome for pizza or other meals with the Dome? Thanks

I clicked on the link and only saw options for the dome. Is there a difference between the dome and the arc XL for the stone size or does it work for both?

From the little bit of research I've done on Biscotto stones. Saputo and Sorrento are very different. Sorrento seems to get much hotter whoch seems to be an issue for some people. Do you have any input on this?

I would also like to know what the wood prep area is you have. Where to buy one? Thanks

Hey what spatula are you using where you moved the dough ?

I am a little confused. You are using a 70% hydration right? If i am correct how are you getting a crispy bottom at 750 degrees with a biscotto stone? Anytime i try under 850 with thag stone and hydration its soggy sadness. What magic are you doing?

What is a “Gozney Dome Arc XL”? I thought the Dome and the Arc were different?

I love that portable wooden pizza-making station! What are the dimensions of that? Going to build one. Thanks!

hey, thanks for the informative video matt !! I wanted to ask you if I can use the Arc XL indoors as I really like it and want to use it in a pizza bike business but first I want to experiment and practice with different pizzas at home indoors. Your reply is very much appreciated.

Great video as always! Qq: is the Arc XL building any soot in the front like the Roccbox did? I am thinking of getting one but this would be a no-go for me.

I have a one question can we also fire wood in acr XL to give little charcoal flavour in pizza.😅

Looks like there was a divot in the top..is that going to hurt it?

You burnt the first one? 😅

If I was considering buying a Gozny XL oven and I found out that I needed to spend an additional 460 bucks to have a delicate stone that will probably break sooner rather than later shipped over from Italy to get the absolute best results, I would buy another oven. There’s absolutely no way that the price of this stone is justified unless someone has more money than they know what to do with and they want to brag that they bought an overpriced Italian stone just because it makes them feel special. The 115 buck shipping fee (which is included in the number above) by itself would be a deal breaker for me. There was no before and after comparison and nothing in this video to justify the 460 buck price tag other than an unsubstantiated statement that it will take your pizza game to the “next level”. 🤦🏻‍♂️

The stone is overrated and not worth the price. Had one for my ooni and was underwhelmed.

That bottom pizza wasnt perfect. One important point you forgot is the difference between the temperature showed in the digital termometer and the real one on the surface on the stone.

eh, i dont see anything good about it.

No difference. All in your head. Besides, Ny pizza is better than Neo.

Where did you get the front cover with handle to close the opening ? Thank you. Great video !!