Old 05-16-2008, 07:00 PM
Join Date: Feb 2008
Location: Princeton, NJ
Posts: 18
Default Insulation?

My dome is about ready for stucco. Does the area in front of the oven door- that is the oven opening below the vent need to be insulated before stucco is applied. It would seem that that area is not an integral part of the oven itself.

Thanks for the help.

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Old 05-16-2008, 11:23 PM
gjbingham's Avatar
Il Pizzaiolo
Join Date: Sep 2007
Location: Longview, WA
Posts: 2,021
Default Re: Insulation?

Some do use it, some don't. I'm not sure there's a correct answer. I didn't.

Insulation over the entryway arch and walls will surely make your oven more efficient for retained heat cooking. If all you are planning is pizza, it may not matter.

Everyone makes mistakes. The trick is to make mistakes when nobody is looking.

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Old 05-17-2008, 05:47 AM
Join Date: Feb 2008
Location: Princeton, NJ
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Default Re: Insulation?

Thanks, GJ.
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Old 05-17-2008, 12:23 PM
thebadger's Avatar
Join Date: Jun 2007
Location: Cincinnati, Ohio
Posts: 369
Default Re: Insulation?

I'm plannin on it, maybe not as much as the dome. Mainly to keep the outside part "Cool" for safety.

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Old 05-18-2008, 01:17 AM
Frances's Avatar
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Join Date: Aug 2007
Location: Allschwil, Switzerland
Posts: 2,186
Default Re: Insulation?

I think that the stucco is more likely to crack round the entryway if it isn't insulated, becuase it gets hotter and expands more... at least I like to think that layer would have cracked less if I had insulated it

But you're right, the insulation there shouldn't affect oven performance.
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