Got an outdoor wood-fired pizza oven here in the UK for about 2 years from herehttps://www.thestonebakeovencompany.co.uk/ready-to-go/
Main problem is that although the oven itself easily gets to 500c after about 30 mins, the floor of it rarely gets above 350c.
I've tried moving the fire back from the sides to the middle throughout the evening (but that's a pain)
Putting insulation panels underneath the floor - no difference
Changing wood supplier
So I thought that maybe putting in a bog-standard pizza stone to put the fire on/bake on might be the answer.
Any ideas on whether this'll make any difference?
Will it crack if too thin?