I finished my oven in November, and have used it 6-7 times now, and have noticed that my floor seems to be cooling too quickly. My cooking process is to heat until fully cleared, 2-3 hours, then spread coals around and let sit a few more minutes, then push the fire to one corner and start making pizza. Using my IR thermometer, it reads about 750.
I usually do 6-10 pizzas, usually the first burns a little too much, pizza 3-5 are perfect , then pizza 6+ the floor is down to 650 and I no longer get that wonderful char you expect from a wood fired oven.
My floor is 2" p-crete, 2" casi board, then firebrick. It is an outdoor oven with stucco exterior, but I tarp it when not in use .
Have have a few theories , first is that moisture is getting in the floor, second is that my firebrick was not the right kind.
My dome uses high-duty heavy bricks, but for the floor I use some lighter stuff I bought new. They said it was rated to 1800°, and great for pizza ovens, but it's so much lighter and easier to break than my other brick.
Any suggestions on ways to improve this, or what my problem is?
I usually do 6-10 pizzas, usually the first burns a little too much, pizza 3-5 are perfect , then pizza 6+ the floor is down to 650 and I no longer get that wonderful char you expect from a wood fired oven.
My floor is 2" p-crete, 2" casi board, then firebrick. It is an outdoor oven with stucco exterior, but I tarp it when not in use .
Have have a few theories , first is that moisture is getting in the floor, second is that my firebrick was not the right kind.
My dome uses high-duty heavy bricks, but for the floor I use some lighter stuff I bought new. They said it was rated to 1800°, and great for pizza ovens, but it's so much lighter and easier to break than my other brick.
Any suggestions on ways to improve this, or what my problem is?
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