Collection: Pizza stones/Baking steel

The stones below have two opposite effects that you need to use if you want to bake Pizza Napoletana (or as close as you can get). If your oven can reach a maximum of 275-300°, you need more heat from below than if you used ordinary refractory stone, for example. Then the steel is perfect. If you instead bake in an oven that reaches over 400°, regular refractory stone would burn your bottom and you need to bake on the biscotti stone.