Insulation for pizza oven that withstands heat

[Danii KD]

I am finally done with my oven, but can someone guide me on how to use it? I first heated it for an hour with the door open and then moved the embers aside, but the pizza barely cooked. It wasn't even particularly hot at the bottom (obviously just where the wood had been). Should the fire be going when you bake? It can't be the intention to burn an entire sack for one pizza?

 

[Dan_Johansson]

I finally finished my oven, but can someone guide me on how to use it? I first heated it up for an hour with the door open and then moved the embers to the side, but the pizza barely cooked. It wasn't even particularly hot at the bottom (obviously just where the wood had been). Should you keep the fire going when baking? It can't be that you're supposed to burn an entire bag of wood for one pizza?

Maybe some pictures of the final result?

Now, I have a brick wood-fired oven, with significantly more mass, but I fire it up for at least two hours beforehand, often more...

I light the fire right at the opening and feed the fire there for maybe an hour... Then I start pushing the fire/embers further and further in with each log... You can see when the roof reaches a good temperature when the soot from last time burns off... When I then bake pizza, I usually have a slightly larger log in the back and one on the side burning...

If you think of a "bag" like those 40-liter bags you buy at the gas station, I probably use one up per session...

But don't despair, baking pizza becomes more fun once you get the hang of the fire... Then it's time for the dough...

 

[Danii KD]

Here are some pictures. I didn't finish the appearance this year.

 

[Danii KD]

I think I made the opening too large. I also want to add that I filled all the joints with smaller bricks, so it's not just mortar in between.

 

[Dan_Johansson]

I made the opening too large, I think. I also want to add that I've filled all the joints with smaller bricks, so it's not just mortar in between.

That's going to look really nice!
What's the problem with the opening, the height or the width?

As long as the height of the opening is the right proportion to the height of the dome, the width is less sensitive..

 

[Danii KD]

Unfortunately, I would say the height. It got too high

 

[Dan_Johansson]

Ok, how much?

Is it difficult to get the temperature up in the oven?

You could make some kind of sheet that you place in the opening, like a "fan" that stands on two narrow legs at the edges, which reflects the heat in and forces the smoke under it...

 

[Danii KD]

Thanks for the tip, will cut something like that for the spring

 

[loffman]

Unfortunately, I would say the height. It got too high

Nice work
One could lower the height by building on the roof of the arch a bit, I think.

 

[Jimgus123]

I did it in a similar way.[image] [image]

How much insulation did it take? Superwool?