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possible to use steel plates? - Forno Bravo Forum: The Wood-Fired Oven Community

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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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possible to use steel plates?

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  • possible to use steel plates?

    we broke our concrete floor in our brick oven,somebody suggested that we use steel plates as a substitute. is this a sound advice?

  • #2
    no steel floor

    You want a floor made of brick. If you wanted to cook on steel, you could just get a commerical deck oven, and save yourself a lot of trouble.

    Steel, like most metals, is an excellent conductor of heat. It's going to wick away any heat in your oven, no matter how much insulation you have under it. A refractory floor will retain and reflect heat, and is the heart of good pizza making. With a steel floor, it's going to be really hot under the fire, and cold elsewhere. In addition, steel if heated unevenly, is going to warp, perhaps dramaticly.
    My geodesic oven project: part 1, part 2

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    • #3
      thank you for your advice dmun

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      • #4
        Here an interesting side note. Deck ovens have refractory hearths, and the cook at about 500F for 5-7 minute pizzas. The company that makes the Forno Bravo Pizza Stones also makes hearths for deck ovens.

        It's the refractory that stores heat, provides the right thermal transfer rate(thermal conductivity) to cook at high heat but not burn, and is porous to extract moisture from dough and convert it to steam. Luckily, a basic low-mid density firebricks does this pretty well.
        James
        Last edited by james; 11-26-2006, 02:37 AM.
        Pizza Ovens
        Outdoor Fireplaces

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