If this is your first visit, be sure to
check out the FAQ by clicking the
link above. You may have to register
before you can post: click the register link above to proceed. To start viewing messages,
select the forum that you want to visit from the selection below.
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!
Hi, the firebricks I used had many imperfections as well. I set the worst of them aside and laid the floor with the best of them. There were gaps here and there, but they fill with ash as you use the oven. Vertical irregularities are a bigger deal, my advice would be to try to get everything flush vertically and don't sweet minor gaps between bricks.
Bricks out of line vertically will catch your pizza peel, and will be hassle. You can either tap them with a rubber mallet to get them smooth, or grind them out. You'll be glad you did.
Gaps horitonally between the bricks are les of an issue, though you should be able to get them pretty tight. Worst case is that you get a little ash in there, which isn't a problem.
We have a pizzeria nearby, where the oven is as old as the hills. The floor appears to be real stone pieces worked together (or some very, very old floor tiles) that have huge gaps, and the pizzaiola just keeps cranking out pizzas -- both for sit down dinner and take out. The place is always packed and humming away.