[james]

One more thing I would like to add on floor thickness and keeping the cooking floor hot. I've read lots of postings, talked with people and experienced first hand the challenge of keeping the cooking floor hot when you cook lots of pizza for a party.

Along with keeping your floor the right thickness -- about 2 1/2" and insulating it well, I want to mention how important it is to keep a good fire going the whole time you are cooking. A serious flame lapping into the top of the dome or more. You should never have to stop cooking and drag the fire back over the oven floor to recharge it.

If you picture the Modena G gas-fired oven, it helps make the point. That oven has a monster burner that allows it hold 800ºF in the dome and floor, so that it can bake 90 sec - 2 minute pizza all day long, without stopping. What I think it interesting is that the floor is fully heated by heat reflecting off the dome and bouncing down onto the floor. It never has a fire started in the middle of the floor and moved to the side. For me, that really underscores the importance of having a good fire while you are baking pizza.

So next time you have a big party -- keep a good flaming going the whole time you are cooking.

James