 Re: Driving heat across the cooking floor
That insulation sounds adequate, if the rest of your oven is as well insulated, I wonder about whether your initial heat up time needs to be longer or whether you need to burn more wood (during heat up or while cooking pizza) to achieve a more thorough saturation of your hearth bricks. I have less perlite under my oven than yours and I can cook 14 or more pizzas with little trouble - remember to maintain a good fire while cooking the pizza, with the flames licking from one side to at least the dome apex. |