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Question first- Can/what advantage/disadvantage, a person reduce the thermal mass of their oven by using bricks cut in thirds.
I'm thinking about 32inch Pompeii style oven but like the idea of the quick heat up to cooking temp.
The reason for my question has been some of my initial work with my rocket stove fed flowerpot oven. My oven heats very quickly and retains heat relatively well but obviously not nearly as well as a large woodfired oven will. However if a person is doing mostly pizzas and wanting fast Heat up and doesn't necessarily need the long heat retention for baking bread or multiple days of baking, would the reduced thermal mass allow the oven to heat more quickly and be suitable for pizzas. My tiny oven was able to bake bread after I was done doing pizzas and stayed warm for a couple of hours after cooking and it's only thermal mass is a clay flowerpot between one half and 1 inch thick.
I also realize that one out of three bricks inside the oven would have an ugly cut face but I don't much care about that
I'm thinking about 32inch Pompeii style oven but like the idea of the quick heat up to cooking temp.
The reason for my question has been some of my initial work with my rocket stove fed flowerpot oven. My oven heats very quickly and retains heat relatively well but obviously not nearly as well as a large woodfired oven will. However if a person is doing mostly pizzas and wanting fast Heat up and doesn't necessarily need the long heat retention for baking bread or multiple days of baking, would the reduced thermal mass allow the oven to heat more quickly and be suitable for pizzas. My tiny oven was able to bake bread after I was done doing pizzas and stayed warm for a couple of hours after cooking and it's only thermal mass is a clay flowerpot between one half and 1 inch thick.
I also realize that one out of three bricks inside the oven would have an ugly cut face but I don't much care about that
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