{"id":111,"count":11,"description":"Las piedras refractarias son el coraz\u00f3n de cualquier horno de pizza: absorben calor a temperaturas alt\u00edsimas y lo devuelven uniformemente a la base de la masa, dando ese resultado crocante por abajo y aireado por arriba que define a la pizza napolitana. Tambi\u00e9n sirven para pan, focaccia, empanadas y todo lo que necesite base bien cocida.\r\n\r\nLas que tenemos son cordierita y barro refractario, en varias medidas seg\u00fan el horno (parrilla, kamado, horno com\u00fan). Si nunca usaste una piedra refractaria, dos consejos r\u00e1pidos: tiene que precalentar 30-45 minutos antes de la primera pizza, y se limpia en seco, nunca con agua mientras est\u00e1 caliente. 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