Gus's Corner - Timo's Build

[timo]

Just thought I would do a post. I have had the oven for 11 years now. The inside mortar between the fire clay bricks is still just as it was when I made it. I used the home brew recipe for the mortar. I have been having a nice time cooking and baking in the oven. I have found the best flour for me is the blue label Caputo 00 pizza flour. It really takes the heat like no other flour I've tried. Thanks again Forno Bravo

[BeanAnimal]

Thanks for the update - hopefully I will be able to enjoy my oven before summer is over!