Ziola

In short, No.

While the Ziola’s standard cordierite stone performs well, the optional biscotto stone upgrade is ideal for those aiming to make traditional Neapolitan pizza at temperatures exceeding 450°C up to 500°C.

It's therefore recommended to choose the biscotto stone if you want to cook pizzas between 450°C and 500°C.

Biscotto stones are specifically designed for high-temperature baking, helping prevent pizza from burning at temperatures above 450°C and adding an extra layer of authenticity to your baking experience.

Yes, with the Ziola Neapolitan model, you receive both the cordierite stone and the biscotto stone. This gives you the flexibility to choose the baking surface that best suits your pizza-making style.

While the Biscotto Stone excels at high temperatures (400-500°C), delivering the classic Neapolitan-style char without burning, it may not be as responsive at lower temperatures.

If you're baking at more moderate temperatures (below 400°C), the standard cordierite stone often provides a quicker and more consistent bake, ideal for crisper pizzas and a variety of other baking styles.

If you're aiming for Neapolitan-style pizzas at high temperatures (450-500°C), the Biscotto Stone is your best option for an authentic, airy, charred crust without burning.

However, for baking at lower to moderate temperatures, the cordierite stone heats up more quickly and maintains consistent performance, making it versatile for everyday pizza styles and other baked goods.

Yes, the Ziola oven allows for easy swapping of stones. If you want the flexibility to bake different styles of pizza, you can switch between the cordierite and biscotto stones depending on the temperature and crust style you’re aiming for.

Swapping of the stones must be done when the oven is at room temperature and must never be touched or removed whilst on or hot.

The cordierite stone is optimal for baking at moderate temperatures up to 430-450°C, making it versatile for different pizza styles.

The biscotto stone, however, is recommended for higher temperatures (400°C to 500°C), perfect for achieving that classic Neapolitan char without burning.

At higher temperatures, the biscotto stone can cook pizzas in as little as 60-90 seconds, replicating a true Neapolitan bake. The cordierite stone may take a bit longer to cook due to its moderate temperature range, which can be beneficial for thicker or New York-style pizzas.

For Neapolitan-style pizzas with a light, airy crust and charred base, the biscotto stone is ideal.

For New York-style, thicker crusts, or other traditional pizza styles, the cordierite stone offers consistent results at a slightly lower temperature, preventing overcooking on thicker bases.

The Biscotto Stone is highly porous, so it requires a curing process before first use. This process slowly evaporates any internal moisture, preventing potential cracking and enhancing its durability. To cure the Biscotto Stone place it in the oven and set to 200°C for 45 minutes. Turn the oven off and let cool down.

Important: Skipping this curing process may void the biscotto stones warranty, as rapid heating without moisture removal can lead to cracks.

Unlike the Biscotto, the cordierite stone doesn’t require a moisture-curing process, but it is recommended to perform an initial seasoning bake. This first use helps eliminate any residual chemicals from manufacturing:

1. Heat the oven with the cordierite stone in place to 200°C for 30 minutes to an hour, allowing any manufacturing residues to burn off and the stone to “season.”
2. Let it cool naturally before using for baking.

For both stones, it’s advised to wipe them with a dry or slightly damp cloth (no soap) before the first use to remove any surface dust.