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Re: got the CDs Rado, great job
From the WFO board
Posted by Rado
In Reply to: got the CDs Rado, great job posted by Wally from Italy
I value your encouraging and prizing words coming from Italian, ....culture very much bonded with cooking in traditional ovens. Thank you.
Have a look at link below to oven-meals photo gallery, we also place pizzas directly onto hot firebrick floor achieving properly done pizzas in under 2 mins; they are magnificent! If we use metal pizza dish, only at times, it's because it's just a personal choice of who's around ;o)
Let me know chem. composition or physical properties of red bricks you mentioned.
I use firebricks (white in color), both for the hearth or the dome. They last and won't peal. Their high Bulk Density, Alumina content or low Apparent Porosity (1925Kg/cubic meter, 26% standard, 20%), permanent linear change just -0.3% (on Reheating to 1400deg.C/5 hr.) make the dome perfect.
Standard firebricks are meant to withstand in 1320deg.C (!) continuous use and in manufacturing process are stabilized in huge industrial kilns - You can place pizzas on these. Also dome made out of bricks is made of many fragments, everything can nicely move on expansion.
Pictures of Pizzas placed DIRECTLY onto firebrick floor.
Jamie and Katrina's brick oven with temperature gauge, in Victoria.
Concrete blocks used for the oven’s outer walls. By Joe in Connecticut USA
Wood fired family oven and chimney project by Robert in Austria
My oven with fireplace, cook food and heat water, by Joel in Philippines
Baking sourdough breads in quantity in Canada
Pizza oven and hut built by Tony in Philippines