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Re: Shep's Oven Firing
Even if you have solid refractory under the floor, you can wrestle your way through it. Shep, first thing is to fully get your oven up to temperature and get some serious heat and bake some great pizza. 750F minimum. Go for it, and see how it does.
The biggest problem with an uninsulated floor is that it will be more difficult to keep the floor at pizza temperature when you make a series of pizzas in a row. But first things first. I've been there with the uninsulated floor (my Scott oven had 9" of brick and concrete for the floor), and there are ways of working around the floor problem.
Let us know how it goes.
James
Even if you have solid refractory under the floor, you can wrestle your way through it. Shep, first thing is to fully get your oven up to temperature and get some serious heat and bake some great pizza. 750F minimum. Go for it, and see how it does.
The biggest problem with an uninsulated floor is that it will be more difficult to keep the floor at pizza temperature when you make a series of pizzas in a row. But first things first. I've been there with the uninsulated floor (my Scott oven had 9" of brick and concrete for the floor), and there are ways of working around the floor problem.
Let us know how it goes.
James
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