I would not change my flat floor. I have cooked 10 pizzas without issue or much additional wood. For my usual family bakes, once the dome is white, I simply push the fire to the back of the oven and that is fine for at least 5-6. We are talking large 16" pizzas here. If I am doing more I add a 3-4" dia log or two after pushing the fire back. I have never had to add any more than that.
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Originally Posted by 70chevelle  The amount of information makes my head spin. I'll tell you what I've read on here and other forums. Thinner floor will heat quicker, but cool faster. Thicker floor will take longer to heat, but retain the heat longer. For pizza's, it seems that the floor temp is very important, especially at higher temps (800+) and you don't want your floor temp coming down as your cooking. So which one is more efficient? Would you use more fuel for the longer heat up, and then longer cool down, or more fuel to keep your temps where you want them while you're cooking? Anyone? |