to much fire brick in the floor?

[berryst]

I am building a tapered barrel oven. I put the recycled fire bricks on thier sides on the floor over 4" if purlcrete. Then I put another layer of 1/2 bricks on top of the that. The old fire brick was a little rough and the new layer is not ....is this over kill, will the floor be to thick for pizza?, take to long to heat?
berryst

[Dutchoven]

It will take longer to heat up for sure as it will be about 6 inches of mass...it will however give you a longer cool down cycle for baking and roasting...IMHO although you may not get to the 90 second pizza like some ovens will do you will still make some fantastic pizza...better than you might ever expect
Best
Dutch

[berryst]

Thank you dutch
In fact if the truth be known I have never had a pizza or any food from a wood fired oven that I am aware of. Haven't seen one live. Haven't even had a homemade pizza in a decade...and it wasn't to good...That's why a decade. So with this vast wood-fired experience I'm building an oven that is a cross between a barrel and igloo....kind of a barrelloo. What the heck am I thinking. Nonetheless there is no turning back now. I will post more pics as this progresses.
Berryst

[Frances]

Or maybe an iglarell? ...sounds good anyway, keep going!

[berryst]

whats this a barreloo

[Dutchoven]

Berry
Flat front wall curved back...give us some idea of the actual shape...ours is a barrel vault and it can make some great stuff although it can't really maintain the really high heat for true neapolitan pizza for more than about 40 minutes...the oven I will be building for our wood fired pizzeria/bakery/cafe will be somwhat of a hybrid...kind of like a medicine capsule I suppose...have fun with the build...remember we're here to help now and when you get cooking!!!
Best
Dutch