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#2
08-18-2005, 03:23 PM
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 Not a dumb question. The residential ovens are 2" thick, and you can optionally build them up to 2 1/2" - 3" using addition refractory mortar -- which some folks do. The commercial ovens are 3" thick and should be built up to 3 1/2" - 4", which is a pretty traditional thickness for restaurant and pizzeria ovens. James
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How thick? 
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