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floor never stays hot
From the WFO board
Posted by Rado (22.214.171.124) on July 06, 2004 at 07:24:56:
In Reply to: floor never stays hot posted by dan on July 04, 2004 at 15:37:34:
Sounds as if the dome and floor didn't have enough heat absorbing mass which stores the heat, from there it radiates on cooking meals. Surface thickness of a dome or floor in wood fired ovens should be 4 to 5 inches plus (10 - 12.5cm) which is the size of a firebrick. Concrete cladding above the dome adds to it an extra mass and strength and the heat insulation prevents the heat escaping fast throughout the top.
Try to make thin base pizzas with less toppings in the existing oven Thinner might cook faster in your oven.
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