Hi all,
Been on here for couple years researching pizza ovens and now it's time to build!
In Melbourne, Australia I seem to have a choice of 2" refractory tiles or use standard 9x4.5x3" fire bricks for the oven floor. I see that you guys in the US and other places use 2.5" bricks for the floor which I can't find here.
So, question for the brains trust out there is do I go 4" of vermiculite (5:1) concrete with standard medium duty fire bricks, or do i go 5" of vermiculite concrete base and use 12"x12"x2" refractory tiles for the floor?
Im already commited to the oven floor height hence the thickness combination needs to be around 7 inches.
I'm not planning on cooking on multiple days, only maybe once a week for pizza or a roast so I'm trying to find a happy medium of heat up time vs heat retention.
Thanks in advance for your help. Great forum. You guys all rock!
Simon
Been on here for couple years researching pizza ovens and now it's time to build!
In Melbourne, Australia I seem to have a choice of 2" refractory tiles or use standard 9x4.5x3" fire bricks for the oven floor. I see that you guys in the US and other places use 2.5" bricks for the floor which I can't find here.
So, question for the brains trust out there is do I go 4" of vermiculite (5:1) concrete with standard medium duty fire bricks, or do i go 5" of vermiculite concrete base and use 12"x12"x2" refractory tiles for the floor?
Im already commited to the oven floor height hence the thickness combination needs to be around 7 inches.
I'm not planning on cooking on multiple days, only maybe once a week for pizza or a roast so I'm trying to find a happy medium of heat up time vs heat retention.
Thanks in advance for your help. Great forum. You guys all rock!
Simon
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