Oven Floor question

[EP-1550]

Re: Oven Floor question

Thanks for the feedback!
As far as the insulation, i dont remember what was used.
the oven base was made with uniblocks to match the rest of the outdoor kitchen space, sand and sheet rock were used to fill the hole and then addttional uniblocks were aplied on top to create the flat surface of the oven...the oven was built on top of that base.

As far as creating a new floor, I was thinking about Doug's idea...to resurface the floor with Firebricks. I also don't mind making the floor thicker since i was also planing to reduce the size of the door.

As far as getting Firebricks, is there a brand that i should look for? I live in Michigan, do they sell them at Home Depot or Lowes?
Lastly, what do i include below the firebricks to hold them in place? clay mortar?

Thanks guys

[Lburou]

Re: Oven Floor question

Folks,
this is my first posting here on the site...
I'm a "foodie", and pizza making happens to be one of my passions.
Although I've been on this site many times, just now I noticed about this forum.

In any case, although I know a lot about cooking, i'm not very handy (construction guy) and need some advice.

I have owned many Pizza ovens in the past, generally hand made by professionals when i lived down in Brazil. Although they took a long time to get hot, they held the temps for a long time and the Pizza's were amazing.

2 years ago (here in the US) I bought a modular oven, and although i have been happy with the overall results, I feel like the floor (made of 4 large refractory pieces) might not hold the heat as well as the individual bricks that I had in my past ovens.

The result, is that sometimes the dough, although gets cooked, does not show the natural cooked spots at the bottom.

Now the question:

I was thinking about resurfacing the floor of my oven with fire bricks but do not know witch ones to buy. I have a very good contractor to do the work for me...just need some advice.

Thanks,

Welcome!

Do you have an idea of your current floor temperatures?
Being an experienced user of pizza ovens, you have probably already considered heating your oven to a hotter cooking range to get the crust you prefer.....yes?
When you replace your oven floor, you'll have to be careful to keep good air/gas circulation, facilitated by the oven door/dome heigth ratio (63% is optimum).
Just some thoughts

[Paul in Rockwall TX]

Re: Oven Floor question

I used a basic firebrick, I can send you the specs (I have an MSDS and data sheet).

they come in both full brick 4-1/2 x 9 x 2-1/2, and what are called splits. the splits are half as thick, 1-1/4 and might be suited for your purpose.

I would attach a document, but ther is not an attachment option.

[EP-1550]

Folks,
this is my first posting here on the site...
I'm a "foodie", and pizza making happens to be one of my passions.
Although I've been on this site many times, just now I noticed about this forum.

In any case, although I know a lot about cooking, i'm not very handy (construction guy) and need some advice.

I have owned many Pizza ovens in the past, generally hand made by professionals when i lived down in Brazil. Although they took a long time to get hot, they held the temps for a long time and the Pizza's were amazing.

2 years ago (here in the US) I bought a modular oven, and although i have been happy with the overall results, I feel like the floor (made of 4 large refractory pieces) might not hold the heat as well as the individual bricks that I had in my past ovens.

The result, is that sometimes the dough, although gets cooked, does not show the natural cooked spots at the bottom.

Now the question:

I was thinking about resurfacing the floor of my oven with fire bricks but do not know witch ones to buy. I have a very good contractor to do the work for me...just need some advice.

Thanks,