Perfect and controlled cooking with the refractory stone

Refractory stone and ovens

The refractory stone is very famous because it is ideal for cooking pizza in an optimal way, guaranteeing temperatures at which no domestic oven can reach up to 400 °. This cooking method is not only special for cooking various types of dough but also for other preparations that require high temperatures and the ability to let moisture filter. The result is perfect and always controlled cooking with a heat directly proportional to the food.

It is a slab that uniforms cooking and is therefore perfect for quality but also for timing. Furthermore, the material is able to absorb humidity, this allows it to cook not only in a short time and in a homogeneous way but to be ideal for leavened doughs that are thus favored. The stone is able to withstand any temperature and therefore can be used in any type of oven.

With this technique, the stone reaches 400 ° C, that is to say those in which pizza is commonly cooked in a wood oven. To make the times quicker you need to place the stone near the upper heating elements, turn the oven on to the maximum and wait 15 minutes, once it is hot, lower the stone and then place the pizza, cook for about four minutes. Between one pizza and the next, you should always wait five or ten minutes to let the heat increase again to maximum power.

The refractory stone: nature and models

The refractory stone can be made of two materials: cordierite or natural clay, this is because they are the two elements that best allow the heat to spread evenly. Cordierite takes longer and is able to maintain heat for a long time, clay needs more time and cools more quickly. The stone can be used in the home oven, whether it is an electric gas model, without problems but it can also be used on the barbecue, on the fireplace or on an embers. In practice, once placed on any heat source, it becomes suitable for cooking.

The dimensions are small, this allows you to easily place it anywhere but there are also extra large variants. The refractory stone can have a compact structure or have lateral grooves that allow the heat to move along the edges and therefore to spread even more quickly and optimally. In any case, it always guarantees times and temperatures that are not comparable to any other home cooking method and this makes it perfect for pizza and leavened products.

Uses of refractory stone in the kitchen

The kitchen with refractory stone owes its fame to the possibility of creating the perfect cooking for pizza, something that a normal oven for domestic use is not able to do. However, this material is also perfect for cooking meat and fish in foil, pies, sweets, croissants and bread and in general all foods that require leavening. To cook foods with fats and liquids you just need to lay a little parchment paper so that you don't even have to clean at the end.

Regardless of the type of oven, the refractory stone must be placed on the medium-high part, in this way a good cooking is guaranteed with a soft cornice. Cooks always position them halfway up to avoid mistakes, especially if the oven is static. The pizza chefs prefer to keep the pizza high, so as to cook it well. The stone must always be heated before placing the preparation on top, at least half an hour must be considered for it to be really hot.

Refractory stone for portable electric ovens

Spice Electronics offers a wide range of products with different types of refractory stone for ovens such as the Casapulla biscuit, a furnace that is used to cook pizza and other products made directly with 100% natural ecological materials and with a variable diameter for shape. and dimensions. Precisely these are designed for a correct housing in the oven without any difficulty.

This clay biscuit is sold as a unit or together with a pizza peel that helps to insert and extract the product from the hot oven. The thickness of just 2 centimeters guarantees excellent cooking and the possibility of using it in the classic oven but also in portable electric ovens.