Casapulla Biscuit - Size 34.5 x 39.5 x 2.5 cm

The Casapulla biscuit (CE) is a product made from a mixture of clay, pozzolana and other minerals used for cooking Neapolitan pizza at temperatures close to 500°C.

These stones are entirely handcrafted. After slow drying, they are placed in the kiln at a temperature above 900°C for approximately 13 hours. This system allows for unique characteristics that give the Casapulla biscuit a high capacity for evenly distributing heat and resisting very high temperatures.

The edges have been cut and finished for greater precision of measurement and the reduced thickness makes it suitable for use even in domestic ovens.

The product is free from toxic and harmful substances, is suitable for contact with food and complies with Regulation (EC) No. 1935/2004 regarding materials and objects intended to come into contact with foodstuffs.

– Any stains and small imperfections are a typical feature of this product because it is entirely handmade. These particularities should not be considered defects but characteristics of the workmanship and do not affect the technical characteristics of the product.

Procedure for breaking in the biscuit:

1- Preheat the oven to 150°C, once it reaches this temperature, turn off the oven and wait for the stone to return to room temperature.
2 - Preheat the oven to 250°C, once it reaches this temperature, turn off the oven and wait for the stone to return to room temperature.
3 - Preheat the oven to 350°, once it reaches this temperature, turn off the oven and wait for the stone to return to room temperature.

During running-in, it is normal for condensation to escape from the biscuit.

If the oven used reaches temperatures lower than 350°C, reduce the temperature of the various steps proportionally.