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I am having trouble retaining heat on the floor of my Primavera 70. The dome temperature is getting to 850-900F but I can't seem to get the floor temperature high enough to crisp the bottom of the pizzas. I have moved coals to the middle in between baking pies but that may not be hot enough. I previously was able to get the bottom of the pies crisp. Not sure what I am doing wrong. Thanks in advance for any and all advice.
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When is the last time you fired the oven? Is your oven enclosed or an open dome? Has it rained a lot lately if the oven is not enclosed in a structure or if enclosed, have you looked for ways water can migrate in? It sounds like wet floor insulation under the floor and it will require a number of firings to get it dried out. You need to look around the oven for sources of how water can migrate into the base and get the insulation wet. -
Could be ... It has been 3+ weeks since the prior fire. The oven is outside and not enclosed. We have had some rain here in northern California but I have the Forno Bravo door which should keep most of the water out.Comment
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The door will not keep water out from the hearth slab that seeps into the bottom of the oven wetting the insulation. It is a common problem with exposed oven. See link of someone having a similar issue with an open like yours.
Last edited by UtahBeehiver; 04-30-2018, 08:38 AM.Comment
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Thank you. This is very helpful. I did not think about the flue opening and water getting in there. I know it is a shot in the dark but will a couple of firings get things dried out?
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