I've just laid my 3" thick brick floor and I can't help thinking it's just too much thermal mass for what I'm going to use it for, cooking 1 - 6 pizzas and a baguette every now & then. For me I'd rather have an oven which heats up quickly than one capable of cooking 20+ pizzas in one firing.
Another thing is my oven is very small (31") due to space limitations.
I've got enough 2" thick bricks to re-do the floor tomorrow (and they're new bricks) - anyone think I should, or will I end up regretting losing that extra thermal mass?... surely 2" is plenty thick enough for what I need???
Another thing is my oven is very small (31") due to space limitations.
I've got enough 2" thick bricks to re-do the floor tomorrow (and they're new bricks) - anyone think I should, or will I end up regretting losing that extra thermal mass?... surely 2" is plenty thick enough for what I need???
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