The Casapulla Biscuit. The best pizza cooking tool
The Casapulla Biscuit is a clay table which has been fired for the first time, as is the case with ceramic objects before being glazed. Without this last step, in fact, the clay remains of its typical warm brown color and is called a biscuit for this reason. With this single firing, the clay slab in Casapulla Biscuit guarantees its natural component and is therefore suitable for use as a refractory base for cooking pizza.
The Casapulla Biscuit in fact reaches and resists, without altering, the very high temperatures necessary to cook a perfect pizza. It has the characteristic of releasing heat progressively and at the same time not letting the pizza base burn.
Although the oven biscuit is able to accumulate a lot of heat, its low ability to conduct high temperatures makes this material perfect for cooking in a short time and perfectly drying the pizza base and at the same time guaranteeing hygiene and safety.
The fundamental difference that distinguishes it from the common refractory stone is that the ability to release heat in suitable times, thus allowing both the maintenance of the right degree of hydration, and a cooking similar to that of a wood oven. It is therefore the best tool to make an excellent pizza at home, especially when you want to prepare a product that requires a dough with a high level of hydration. Therefore, compared to the refractory stone, the Casapulla biscuit allows to retain the high temperature in a more uniform way and to distribute it evenly over the entire surface of the biscuit.
However, it should be remembered that this aspect requires a longer time to heat the stone, which, on the contrary, will take even longer to cool down.
What is Casapulla Biscuit used for and how is it used?
The biggest secret for a perfect cooking of a true Neapolitan pizza or a homemade Roman pinsa is the use of a special refractory base such as the oven biscuit. The Casapulla Biscuit therefore serves to simulate those characteristics of a wood oven, at least for what concerns the cooking which will take place in a few minutes, leaving the base of the pizza dry and fragrant. Using this oven biscuit also allows you to cook the pizza to perfection, but without letting the sauce dry and dry. A feature not to be underestimated, considering that common refractory stones risk burning the pizza base and depriving them excessively of their humidity.
Using the Casapulla Biscuit therefore means understanding this material as the best substitute for baking trays and refractory stones. For each type of pizza, specific preparation may be required, but, as with the wood-fired oven, cooking the pizza without oil at its base is the best way to guarantee an impeccable result. In this regard, it is therefore recommended to use a pizza shovel, in order to transport the pizza from the work surface to the biscuit base in the simplest way.
Cleaning and maintenance for the Casapulla Biscuit
Although it is a rather resistant material, the improper use of a sheet in Casapulla Biscuit could compromise its integrity, especially if it is exposed to thermal shock. The baked biscuit must be left to cool without being extracted and a simple maintenance must be followed to guarantee its resistance over time. Especially in terms of cleaning, you can proceed when the biscuit is still hot to remove any charred residues. Only when it is cold can it be cleaned with a damp cloth or at most with a scraper.
As far as hygiene and safety are concerned, there is no need to worry as the clay used for the Casapulla Biscuit is not a material where parasites proliferate and also does not produce gases or toxic substances even if subjected to high temperatures.