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That's awesome advice when designing furnaces but here we are not trying to "fire" a pizza but rather cook it through quickly. You will find that the main issue is getting the pizza cooked from the bottom before the toppings start to burn. As the author alluded to, it's all about the bread. To achieve a good pizza base the oven floor needs loads of thermal mass to retain enough heat for the throughput of few pizzas before shifting the fire again. The radiant heat from the vault should just balance the heat from the floor to ensure even cooking.
You're spot on about the tiles Scott. I assume Coraliev also realised when replacing the tiled floor with fire bricks, as was described in the text. I think you can see this in one of the photos. I thought perlite and vermiculite were equivalent!? Thanks for the heads-up on that one. I think Coraliev should weigh in on how well her original tiled vs new brick floor retains heat and affects throughput, as this makes for an interesting practical experiment.
No dude! You should never beat your child labour!
Your point is important but, on closer reading, you will notice that this design includes a layer of the fire resistant insulation "perlite" as insulation (similar to vermiculite in the US?)You will also notice that there are two (?) layers of brick inside of this insulation layer in the vault - with firebricks over the perlite and river sand on the floor. It seems pretty soundly insulated with some great thermal mass too.Pity about the lack of flue damper though...
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