Casapulla Biscuit - Size 37.5 x 37.5 x 2.5 cm

The Casapulla (CE) Baking Stone is an artifact made from a mixture of clay, pozzolana and other minerals used for baking Neapolitan pizza at temperatures close to 500°C.

These stones are completely handmade. After slow drying, they are placed in a furnace at over 900°C for approximately 13 hours. This system provides unique characteristics that give the Casapulla baking stone a high capacity to evenly distribute heat and withstand very high temperatures.

The edges have been cut and finished for greater measurement accuracy, and its reduced thickness makes it suitable for use in home ovens as well.

The product is free of toxic and harmful substances, is safe for food contact and complies with Regulation (EC) No 1935/2004 on materials and articles intended to come into contact with food products.

– Any stains and small imperfections are a typical feature of this product precisely because it is completely handmade. These particularities are not defects but characteristics of the manufacturing process and do not affect the product’s technical specifications.

Seasoning Procedure for the Baking Stone:

1- Preheat the oven to 150°C, once the target temperature is reached turn off the oven and allow the stone to return to room temperature.
2 - Preheat the oven to 250°C, once the target temperature is reached turn off the oven and allow the stone to return to room temperature.
3 - Preheat the oven to 350°C, once the target temperature is reached turn off the oven and allow the stone to return to room temperature.

During the seasoning process, it is normal for condensation to escape from the baking stone.

If the oven you are using reaches temperatures below 350°C, reduce the temperature of each step proportionally.