Design Recommendations Wanted For Adoquin Stone Base
Hello, I've got some Adoquin Stone secured for the floor of my future pizza oven. I have 3 pieces 24 x 24, 16 x 24 and many 16 x 16 in pieces as well as plenty of chipped and cracked extras. I'm thinking the design should start with the oven floor and go from there. Because they are all 3/4 inches thick and I have so much stone, I'm thinking of doubling the floor. Would the 1 1/2 inch floor be worth it and if I want say a 40 inch floor, do I need to make the floor roughly 40 in plus 2 times the width of the fire brick that would make the dome. I am also not sure I need 40 inches, but definitely don't want to go through all this work and not make it big enough. I'd say I would do two or three pizzas at a time max and want the ability to do roasts or bread as well.
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