u/Sapienesque

I have a couple of ArcXL ovens I am strongly considering upgrading to biscotto. Can someone that has already done this comment on pros/cons? I cook 40-60 pizzas in the span of a couple hours so I am mainly interested in stone temperature recovery and heat transfer to bottom of pizza. I would love if the biscotto was just a little more forgiving than the stock stone.

Reputable online store? US based.

TIA