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Ceramic Floor Tile Oven? - Forno Bravo Forum: The Wood-Fired Oven Community



I'm Peter Reinhart! Ask Me Anything! Monday, February 15, 2016 7:00-8:00 pm EST

To kick off our AMA feature, we have invited author, chef and master bread maker and host of Pizza Quest, Peter Reinhart, to be our first host! Peter will be in the Forum on Monday, February 15th, from 7:00 - 8:00 pm EST. If you are unable to be online during the live session, you can post your questions in the sticky post. Peter will answer those questions during the live session on February 15th. You can view Peter's answers to your questions as well as what happened during the live session in the session thread.

Ask Me Anything New Forum Feature

You will notice a new forum at the top of the main page called, "Ask Me Anything". This forum will be used for live one hour "Ask Me Anything" (AMA) sessions hosted by people who are knowledgeable in different areas pertaining to wood fired ovens. How it works:
- Each AMA will have a "sticky" thread where the community can post questions they would like answered during the live session. This will allow everyone to participate even if you can't be online for the live session. These questions will not be answered by the host until the live AMA; if you need an answer quickly, you should post it in the appropriate Forum area for the community to respond.
- Another thread will be posted for the live AMA. Registered users who are logged in during the live session can interact with the host by asking questions and receiving responses.
- The live thread will remain in the AMA forum to view after the session.

We hope you enjoy this new feature! Please let us know if there is a topic that you'd like to have as an AMA and we'll look for a host!

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Ceramic Floor Tile Oven?

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  • Ceramic Floor Tile Oven?

    I Am Going To Build A Pizza Oven Soon And Was Hoping For A Little Guidance. Is There Any Reason That You Could Present Me As To Why Ceramic Faced Floor Tiles Cut Into The Necessary Shapes To Form A Geodesic Dome Would Not Be A Good Idea For A Pizza Oven? I Live In Mexico And Bricks, Teraa Cotta Clay, Volcanic Rock And Stones Are Readily Available Along With Masons But I Had The Idea Of Using The Floor Tiles As I Believe That They Are Terra Cotta Based With The Ceramic Glaze On One Side. A Little Info From Someone Out There With The Know-how Would Be Greatly Appreciated.

    Dennis Fascilla

  • #2
    in my opinion, the structural strength of a pompeii style oven, comes not from adhesion of the mortar and the bricks, but rather from the weight of the bricks pressing down and against one another in the dome. in other words, i think it would be a mistake to build an oven relying on adhesion of tiles to one another with mortar. (which is probably what you would need to do to get the geodesic effect). tile also would lack the necessary mass to store the quantities of heat you would want for a pompeii oven (but see pancake thought below for a mass effective approach).

    as an aside, most beginners, myself included, tend to over emphasize (and needlessly stress about) the importance of the mortar. you should view the mortar only as a method of keeping the bricks aligned and at the right angle pending completion of the dome. once the dome is complete, the mortar merely acts as "filler" and does not really contribute as much to structural integrity as you might think.

    that said, i wonder if an oven could be built with terra cotta tile if you cut 4 inch squares of the tile and then stacked them up like little pancakes (like the world's thinnest 4 inch bricks). it would be a lot of work but if you had a bunch of free tiles it might be cost effective.

    final note, when using glazed tiles it might be a good idea to get a lead testing kit before using a bunch of what might be lead infused tile for cooking.
    my site for our pompeii and tandoor ovens