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Author Topic: Has anyone added thermal mass to a Pizza Party oven?  (Read 821 times)

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Offline ajs123

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Has anyone added thermal mass to a Pizza Party oven?
« on: May 26, 2016, 01:13:58 PM »
Even as await shipping of the Pizzone that I ordered yesterday morning, I'm wondering...

When having a traditional WFO at a previous home, we mostly cooked pizza and also the occasional batch of bread. I've seen examples of good success in baking bread in a Pizza Party oven. I wonder whether anyone's tried adding some thermal mass, e.g., some fire brick placed around the periphery of the floor, to add some extra thermal mass and some additional stability and heat retention.

Thanks!
Alan

Offline TXCraig1

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Re: Has anyone added thermal mass to a Pizza Party oven?
« Reply #1 on: May 26, 2016, 02:54:38 PM »
If you mean inside the oven, I don't think it would do much other than give you less room to work. If you mean outside the oven, I doubt it would do anything except look strange.
"We make great pizza, with sourdough when we can, baker's yeast when we must, but always great pizza."  
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Offline ajs123

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Re: Has anyone added thermal mass to a Pizza Party oven?
« Reply #2 on: May 26, 2016, 03:15:31 PM »
I meant inside, and only when baking bread.

Offline TXCraig1

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Re: Has anyone added thermal mass to a Pizza Party oven?
« Reply #3 on: May 26, 2016, 03:19:21 PM »
It's not going to hurt, but I'd be surprised if it did much either.
"We make great pizza, with sourdough when we can, baker's yeast when we must, but always great pizza."  
Craig's Neapolitan Garage

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