My oven came with a non-insulated steel door. Has anyone tried modifying their plain steel door to add insulation?
I would like to retain more heat for the next day after an evening's pizza round and not have all that valuable energy built up on the oven go to waste. Right now, my oven would be between 350F-460F 12 hours after fully firing it for pizza temperatures (1000F + dome , 800-900F floor).
Thank you in advance.