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Nef-
Not really sure, but google says “heats up slowly” so I assume good heat retention. I’d imagine properties like heat at moisture retention makes a big difference when it comes to stones?
Also read that it’s the default stone in proper napoletan pizza ovens so must be good :)
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You can get away with a stone thats hotter without roasting the arse out your pizza. Good upgrade for a oven if you dont have one.
kboy
konastab01
Anyone upgraded their ooni to a biscotto stone?