How to build a Pizza Oven

Step 3 Ovenfloor

In my case, the size of the firebricks and the height of my ovendoor determined the remaining measurements. The size of my firebricks is 25cm/10inches square and 6cm/2.5inches thick. This is a pretty thick brick, in the smaller oven seen in step 1, the bricks were only half the thickness. The thicker the brick, the more heat it stores, but then the sand under the bricks will also store the heat.
I layed out the bricks first to see how they arrange. Since i wanted my firebricks to "float" in the sandbed, i had to cut them to shape. I used a disk grinder to cut them to shape, i ground down around 6 disks. You don't have to do it this way, in the smaller ovens we just built the ovenwalls onto the firebricks.
I sketched the layout on my concrete plate, in order to build up my foundation. If you have another foundation, you don't need to do this step, since you already have your sandbed to lay your firebricks on.
I used Perlite as a first layer under the sandbed. This insulates the concrete plate from the hot sandbed. Otherwise the concrete plate could crack from the heat. If you like to do this, just add it between your gravel and the sandbed.
Be sure to compact your sandbed very well and flatten it nicely. My firebricks weren't of the exact same thickness, so i had to adjust every single one to make sure my oven floor gets flat.

Comments

[flytier]

These look wet did you make them yourself, if so how? (what was the mixture)

[t.rohner]

What do you mean with "them"? You have to be a bit more specific... I made the cob/mud mixture myself, see step 5. In short it's clay powder, sand, cut straw and water. It was actually rather dry, the more water, the more shrinkage you get, when it dries.