Swapping my Arc XL stone for a Custom Italian Biscotto Stone
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- เผยแพร่เมื่อ 1 ต.ค. 2024
- In this video I will show you how to swap your Arc XL stone for a Custom Italian Biscotto Stone.
These handmade stones made from clay in the gulf of Naples are designed for Pizza Ovens. Biscotto Stones offer the unique feature of enabling a pizza to be cooked with a crispy crust at 850°F for 60-90 seconds, without burning the pizza. Biscotto Stones maintain and evenly distribute the heat due to the mineral content of the alluvial clay used in the construction of the stone.
Here is the link for Biscotto Stones International, reach out to them and tell them that Harpland Productions sent you - www.biscottost...
For more info about my Gozney Pizza ovens
us.gozney.com/...
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I just used my biscotto stone and my new Arc XL, I love it!!! My previous pizza oven was the Bertello Grande and let me tell you, using the Arc XL is a whole better experience. I haven't used the stone that came with the oven but I absolutely love the biscotto. I do have one question for you. I used the Bianco de Napoli that you used and I noticed that it's nice and thick. I hand crushed my but they were a bit watery. Why? Did you do something to it?
Thanks for sharing! Regarding your tomato sauce, Yes sometimes the liquid content is more than idea, try staining the whole tomatoes first, then just crush the actual tomato with fresh basil and and pinch of sea salt, this usually does the trick.
What’s the sliver referenced about this stone on the Biscotto stone website?
To make it traditional biscotto Stone there is a minimum thickness, which is thicker than the original factory stone in this oven so the sliver they referring to is what I showed in my video that the stone is a little bit higher than the original one once it’s inserted into the oven
Hello! where did you get the stone? can i have a link Thanks
www.biscottostones.com/products/gozney-arc-xl-thickness-2-5-cm-1-copy-1
I found it in the description, thanks
No problem
I just got mine today. But I do have a question. They claim to be shipped from Italy but mine was sent from Norway. Why?
they are 100% made in Italy but the company is from Norway that exports and ships them to the USA
@@HarplandProductions got it. Thank you. Just discovered your channel and love it. Getting my XL tomorrow, can't wait to make my pizzas.
@@ErikJoaquin thanks so much for watching and let me know. I greatly appreciate it. Best of luck with the oven.
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 for watching, All of the links are listed in the video description! Regarding the Biga recipe the main thing you want to do when it's very hot and humid out is use ice water and keep the yeast to a minimum. Naples is also very hot and humid year round so it should work fine in Houston as it does for me in Austin. Give it a shot. in the summer i use cold water and 5g of yeast max
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?
I also have a set of Biscotto stones for my S1, I’ll work on a video for that oven also. For New York still pie it really doesn’t make a difference some of the best New York style actually come from electric ovens as long as you keep the heat low and steady.
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!
Hey, thanks for watching, great question. Unfortunately, once you use that semolina flower, it needs to be disposed of. I try to use the least amount possible so I don’t waste it. When I’m stretching, I usually make sure I have a nice large worksurface and when I’m done, I use a dustpan and whisk broom and just sweep it up Thing if it falls on the ground.
Cani ask why it needs to be disposed of? I keep a Tupperware of semolina and whatever isn't usedill throw back in there for use next time
Is it possible to cook several Pizzas in the gozney arc xl without reheating the Stone in between?
If yes, can you tell how many pizzas i can cook without reheating?
I would highly appreciate if you could Share your experience.
Thanks so much for that video and have a great day!❤
Yes, absolutely. I almost always make at least 10 pizzas every time my Arc XL and like all of the Gozney ovens you really never need to wait to reheat the stones. I always make mine back to back to back, etc. the time it takes me to load up the next pizza is all it takes to get the oven back to temp. Great insulation, stone thickness and heat retention.
What is a “Gozney Dome Arc XL”? I thought the Dome and the Arc were different?
Yes this one is just the,”arc xl”
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?
I typically preheat my oven a minimum of 30 minutes and I usually don’t start doing anything until the stone hits 750°F. Typically I’m making pizza when the stones around 850°F. There’s way too many variables to know exactly why your pizzas are not crispy. It all depends on your dough, your flour, the humidity, the outside temperature but if you’re using a good 00 flour and you’re using a digital/infrared thermometer to read the stone temp in the bottom of your pizza should be good at 850°F and should be cooked in 60 seconds. That being said traditional Neapolitan pizza is not going to be crispy on the bottom it will be firm, but not crispy.
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.
I agree, use the one you have. This is a nice to have thing, but you can still make amazing pizza with or without it.
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?🤔
I would keep using the factory stone unless i needed to replace it
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?
Thank you so much for watching! 1. it use batteries for the ignition and the temp display 2. They are pretty weather resistant in general but that being said you have to put the cap back on the chimney as soon as your done cooking to prevent rain from getting directly inside the oven. and once the oven has cooled to touch you need to put the cover back on which can be overnight sometimes...to cool. The best is to have it stored under some time of roof if possible but i have most of my just out on the patio with just covers on them. It's always better to assume they have some moisture in them and heat them up every time low and slow for at least 30 min before cranking the heat to help get any moisture out and not crack the stone. Long story short, yes these are meant to be outside, and unless you live someone that it rains a hight % of the year then you should be fine, if you have a lot of rain and or snow prob good to store it in the winter.
I have a one question can we also fire wood in acr XL to give little charcoal flavour in pizza.😅
Thanks for watching! No, the Arc and Arc XL are not designed to be used with anything but gas. It's kinda of a misconception that using wood for Neapolitan pizza gives
it a wood smoke taste. for Neapolitan you need the oven and fire super hot at around 850F when a wood fire is this hot it burns very clean (If using dry wood) so there really isn't much if any smoke, and the pizza is only in the oven for 60-90 seconds. Wood is great, and fun to use if you have the time to manage the fire and are going to be cooking enough pizzas to justify the extra time and effort. Even the AVPN now approve gas ovens. Hope this helps!
@@HarplandProductions thanku so much for your expertise.
Pizza lover from India
The manufacturer mentions being able to sand down any uneven edges with fine sandpaper. I wonder is you could sand and bevel that front edge enough to remove the lip caused by the thickness difference.
Yeah, I think you could easily do that
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.
Thank you very much for watching and the kind comments, greatly appreciate it!
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
I built mine, but here are some good options also.
Wooden Dough Boards
Smaller / Less $ one
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Larger more $ one
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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.
The good thing about Biscotto is that even if it cracks it still works just the same. The Dome wasn't mine, it had been left outside uncovered for almost a year so that for sure will not happen to my ovens. Yes, it's always better to have them in a covered location to prolong their life and protect them from the elements.
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?
This was a custom one he made for me to test. I am sure it will be up on their website soon to order, or you can email them directly.
@@HarplandProductions awesome! Thanks! And nice review!
@@HarplandProductions just to update you, it looks like it’s available to order directly on the site now. Thanks again for the work you do.
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
Having the wood-burning option is nice, but if you’re going to just be making a few pizzas once in a while while it’s not worth spending the extra money I would for the arc XL. Whatever you decide, please use the link below. It helps out my channel and sometimes Gozney throws in some extra discounts and free shipping. us.gozney.com/HARPLAND_PRODUCTIONS
If you could only have 1 pizza oven amongst your collection, what would it be and why?
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?
Yeah, I told Gozney it was an opportunity missed for them, not partnering with a Stone provider to sell these directly from their website
Where did you get the front cover with handle to close the opening ? Thank you. Great video !!
NU2U
The stone is overrated and not worth the price. Had one for my ooni and was underwhelmed.
They’re definitely a little pricey, but it is pretty fun to use them. End of the day it’s really only for people who are fanatical about Neopolitan Pizza. It’s kind of like buying golf clubs you can go out and spend $3000 on a good set but if you’re not good at golf, they’re not gonna really help you.
Great video and I enjoy watching new material from you regarding new products.
Glad you like them!
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?
They are all Biscotto stones made out of volcanic clay from the southern part of Italy. Saputo and Sorrento are just the manufacturers and or brands per say.
@@HarplandProductionsMy bad, seems like it's the Sicilian one that's causing issues. Thank you.
Hey what spatula are you using where you moved the dough ?
I’m using the one that came with my dough boxes, I actually really like it
DoughMate Artisan Dough Tray Kit
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Looked awesome! Can you put a link for the door plug?
Thanks for watching. nu2uproducts.com/products/a-al-baffle-door
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.
It’s really not advisable to use any propane devices inside. I would suggest putting on a patio or a porch if you have it. In theory, if you have an external ventilated hood above your oven, you could potentially put it there with the vent on to vent the gas. Again, it’s not very safe to use any propane devices inside.
@@HarplandProductions i just moved so don't really have the budget to fix up my backyard. In the uk its always rainy and windy so that's why I asked. Will it back okay if I put it right outside of my backyards door?
@@kazitahmidulhaque7938 yes as long as you have ventilation
@@HarplandProductions sorry if I keep asking the same thing 😅 .. I didn't understand what you actually meant by ventilation..will it be okay Like two feet away from my backyards door? So that instead of whole outside setup i can just install a extended hood from the back doors top to keep the oven dry and safe from rain.
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.
Yes, not quite as much as the rock box but yes, it will build up on the front. This will happen with any small oven you purchase It isn’t a big deal. It literally takes two seconds to wipe off with a rag. The key is to wipe it off after every use to prevent buildup
@@HarplandProductions thanks! I will take your recommendation.
@@marianomora3579 please use this link if you can, it really helps my channel us.gozney.com/HARPLAND_PRODUCTIONS
Finally I bought the Arc Xl, but mine is building more soot that from what I can see in this video, and some black smoke too. Is that normal?
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.
Thank you very much, your comment made my day and I have to admit I couldn’t agree with you more 😎🤣👍🏼
I agree!!
Looks like there was a divot in the top..is that going to hurt it?
These are hand made in italy so many imperfections. No this will not impact it's functionality at all, even if Biscotto stones crack they still perform the same. Thanks for watching.
@@HarplandProductions That's good news! I'm eager to see more cooks on it. Thanks for sharing!
@@HarplandProductions Sir, how do they perform the same with a crack? What does the crack usually do?
@@dmshoreI have a biscotto stone made for an Ooni Koda. It also has surface imperfections. It works well despite this because (1) the pizza is being moved throughout the cook so it's not like one spot of the dough undercarriage will miss being cooked because it's over a chipped area during the whole cook and (2) the goal is not an evenly browned undercarriage but rather a leoparding effect -- with some areas cooked more than others.
That's as far as a small divot.
As far as a crack, that would be a hairline crack and as such have virtually no effect on the stone's providing heat to the pizza undercarriage because for the most part the integrity of the stone has not been compromised.
I would also like to know what the wood prep area is you have. Where to buy one? Thanks
Hello Pat, thanks for watching! I made that one but in the video description i put 2 links for some other good alternatives.
Thank you! @@HarplandProductions
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 TH-cam 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.
Yes if you are going to be switching back and forth all the time it’s probably easier to just slip a smaller one on top
You burnt the first one? 😅
Yeah, I didn’t take into consideration that having a thicker stone and made of different material impacted the below the stone temperature gauge. I meant to use my infrared laser thermometer to gauge the stone temperature and I forgot. I have a feeling the stone was actually much hotter than the temperature gauge was reading.
I love mine on my koda 16
😎👍🏼🔥🍕
I love that portable wooden pizza-making station! What are the dimensions of that? Going to build one. Thanks!
At a minimum you’re gonna want 36 inches wide by 24 inches deep 36 x 36 is pretty ideal
@@HarplandProductions perfect, thank you! Picked up a nice piece of pine yesterday. Will be a nice project for the day.
Wish it was that easy in the Dome.
Yeah, the newer S1 dome has removable stones and I would assume the future dual fuel ones will also
No difference. All in your head.
Besides, Ny pizza is better than Neo.
I agree if if you are just a casual pizza maker or a beginner then it’s not worth the upgrade. This is really more for people with more experience and specifically for Neapolitan pizza and the differences pretty significant starting with How it absorbs moisture and how it routines heat different than a manufactured Stone.
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”. 🤦🏻♂️
All the smaller portable ovens we use are compromises. There is no Ooni, Gozney, Pizza Party, etc. oven that can do all the things a large domed brick/clay/stone oven can.
For example, the Ooni ovens and the Gozney ovens come with cordierite stone floors. And in fact some large domed ovens ship with cordierite floors. So the Ooni and Gozney ovens do a good job of simulating larger ovens with cordierite floors.
But there is a special class of domed ovens that are designed to cook with floor temps that are upwards of 850 degrees Fahrenheit. They can cook pizzas in 60 - 90 seconds and the undercarriage of the pizza remains unscorched.
Now, it is possible to cook in the Gozney Arc series ovens on a cordierite floor at a temperature of 900 degrees and to do so without burning the bottom of the pizza.
But it takes a bit of technique to do so. Part of my technique is to constantly pull the pizza out towards the opening to let the crust cool down a little.
Another technique is to get a biscotto stone. Yes the stone is expensive. But the cost of the Arc XL plus a biscotto stone is way less than buying and installing an authentic Neapolitan classic domed oven.
With the biscotto, high temp cooking becomes a relaxed cook. I can rely on the biscotto not to burn the undercarriage of the pizza allowing me to focus on the cornicione and the toppings.
@@bstreetbistro Thanks for the detailed explanation! Hopefully, someone in the United States can figure out how to produce these stones for a reasonable price here because it can’t be that difficult and I think the Italians may be price gouging us on these things.
@@Lettuce-and-TomatoesThat's actually not a bad business model: to find a clay deposit here in the U.S. that has similar properties to the clay found in Naples. Still there will be costs. It's a labor and time intensive activity that requires artisans, not to mention having to carry liability insurance in case someone claims injury from a chip of stone that makes its way into a pizza or some reaction real or imagined from a component of the clay.
Good reply😎👍🏼🔥🍕
@@bstreetbistro I’d be surprised if Mexicans couldn’t do just as well considering their skills making pottery. It wouldn’t be as romantic sounding as “Made in Italy”, but these stones could probably be make in Mexico for less than five bucks each and shipped to a distributor in the United States for a nominal amount using the same loophole that China uses to ship their stuff directly to individual consumers over here for what seems to be next to nothing.
you couldn't present that pizza to anyone. It's burnt
Once again your amazing in depth and heart felt comment reminds me of the wise words of Taylor Swift,
"Cause the players gonna play, play, play, play, play
And the haters gonna hate, hate, hate, hate, hate
Baby, I'm just gonna shake, shake, shake, shake, shake
I shake it off, I shake it off (hoo-hoo-hoo)
Heartbreakers gonna break, break, break, break, break
And the fakers gonna fake, fake, fake, fake, fake
Baby, I'm just gonna shake, shake, shake, shake, shake
I shake it off, I shake it off (hoo-hoo-hoo)"
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.
The main point of the video was to show how to swap out the stove. It’s very difficult to get a perfect pizza. The first time we use a new oven and or a Stone. I usually show exactly what happens and I try not to use too much movie magic. I did forget to take into consideration that the temperature probe is below the stone in this oven and changing the material. The stone and the thickness led to an incorrect temperature reading with factory stone readings, relatively accurate compared to most other pizza ovens that have the temperature gauge the stone, I meant to use my infrared thermometer to test the stone temperature but forgot to get it
eh, i dont see anything good about it.
Then it’s definitely not for you. This is one of those upgrades for people who are super passionate about Neopolitan Pizza not a need but I want. Thanks for watching.
I think it makes a big difference in the Roccbox
Does it make pizza better? That’s the only real question.
Biscotto Saputo stone is a better quality stone than the standard cordierite. Has superior heat retention, and does not drastically fluctuate in temp like cordierite does. Food for thought!
Thats not neaplitan pizza. If you are passioned learn more about from Vito Iacopelli. Good luck