Oven floor help !

[Harmonica100]

Thanks for a fast reply to my comment.
So 2 inches (50mm) ceramic board should be the correct and better option? I did see a chart with compression ratings etc , tbh I didn’t really understand it .Ill see if I can find it and post .

[UtahBeehiver]

You should have at least 2" of ceramic fiber board or equivalent insulation material thickness. IE 4" of 5 to 1 perlite or vemiculite/portland. I am not sure what the K values or compression rating is for vermiculite board. I you go this route, post the specs on the blog so they can be reviewed.

[Harmonica100]

Instead of 25mm vermiculite board I’ve been suggested I use 50mm ceramic board .
What do you think ?

[Harmonica100]

Hello I’m building my first Pompei pizza/bread oven at home.
At present I have built the block work stand (corner) and concreted a standard 100mm oven base to build from.
Ive marked out for 43.5 external oven but the next step I’m confused about .
Everyone used different methods and products and I’m not sure which route to go down .
Im thinking of using 25mm thick vermiculite fire board then setting my fire bricks for the cooking surface down.
is this adequate ? Is this correct ? what is the best method ?
HELP ! I want to get on with it before the weather turns .
Thankyou