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Hey All,
I am looking to build a new oven and have a few questions about this build I found on youtube of a build out of pumice stone . I am attracted to the design/build due to its portability and relatively light weight - I currently rent, and would like the ability to move the oven with two people. The material used is pumice stone:
is pumice considered a refractory material? is it an appropriate material to use for a pizza oven like this?
what are the disadvantages of this build? obviously, it is thinner than most designs I see here and does not have a lot of thermal mass. There is another video of the oven in action and the temperature is at 850 - is this sufficient temp for good pizza cooking? It won?t have as much heat retention properties for baking, but I am more concerned with the pizza cooking/faster cooking.
how would you improve on this build while keeping the compact design/portability?
the guy in the video grinds his own pumice, but I have found a distributor fairly close to me - http://www.hesspumice.com/pumice-pag...des-types.html Which grade is appropriate? I spoke with them on the phone and it seems very cheap - $90 for 2500b and they are ok with selling me a smaller quantity.
the floor: the guy used a finer pumice grind for the floor but adds a tile on top of it for cooking. i?d like to have the floor be whatever surface I want to cook on - what would you do? I am thinking just embedding a pizza stone could be cool, and would stay lightweight.
if everything else checks out, what would you advise as a dry time? The guy recommends two month dry time before first fire - is it necessary to go that long?
I live in a fairly cold climate - can get down to 20 below - is the oven ok being left outside? thanks!
Jacob
I am looking to build a new oven and have a few questions about this build I found on youtube of a build out of pumice stone . I am attracted to the design/build due to its portability and relatively light weight - I currently rent, and would like the ability to move the oven with two people. The material used is pumice stone:
is pumice considered a refractory material? is it an appropriate material to use for a pizza oven like this?
what are the disadvantages of this build? obviously, it is thinner than most designs I see here and does not have a lot of thermal mass. There is another video of the oven in action and the temperature is at 850 - is this sufficient temp for good pizza cooking? It won?t have as much heat retention properties for baking, but I am more concerned with the pizza cooking/faster cooking.
how would you improve on this build while keeping the compact design/portability?
the guy in the video grinds his own pumice, but I have found a distributor fairly close to me - http://www.hesspumice.com/pumice-pag...des-types.html Which grade is appropriate? I spoke with them on the phone and it seems very cheap - $90 for 2500b and they are ok with selling me a smaller quantity.
the floor: the guy used a finer pumice grind for the floor but adds a tile on top of it for cooking. i?d like to have the floor be whatever surface I want to cook on - what would you do? I am thinking just embedding a pizza stone could be cool, and would stay lightweight.
if everything else checks out, what would you advise as a dry time? The guy recommends two month dry time before first fire - is it necessary to go that long?
I live in a fairly cold climate - can get down to 20 below - is the oven ok being left outside? thanks!
Jacob
