PizzaParty Saputo bricks

[jwbelcher]

I got mine with the Saputo. I use my oven with gas full throttle. I control the heat buildup with the door (on or off between bakes). Doing it this way I can bake as fast as ~28 seconds, but my best pies are in the 45-55 second range. At these speeds, you can burn the bottom even with Saputo. If you want to bake sub-60, I'd say the saputo is a must. If 90+ is OK, you can probably get away with the stock deck.

How has the wear been on the Saputo at these temps with gas?  I'm curious if the coals from the fire are harsher than the elevated gas burner.

[TXCraig1]

I only use gas and the tiles still look like new.

[paddywide]

IIRC, I heated the biscotto to increasingly high temperatures and then let it cool off.  I have an electric oven so it was quite easy.  I think it went something like this, heat to 100C let cool off, and repeat at 200C, 300C, 400C and 500C.  There was very little humidity coming out of mine, so the whole process might have been superfluous.  The idea being to slowly bake out the humidity if it has absorbed a lot, in order to avoid it cracking.

AFAIK, with a WFO you make increasingly bigger fires and watch out for any eventual humidity escaping.

OMG, I never know that tile needs to be seasoned. I got my tile(40cm * 40cm, not Saputo), and use it straight away to cook pizza, then it cracks in the first cook. I will leave it as it is. I think there is no performance difference.

[Pandasbecats]

OMG, I never know that tile needs to be seasoned. I got my tile(40cm * 40cm, not Saputo), and use it straight away to cook pizza, then it cracks in the first cook. I will leave it as it is. I think there is no performance difference.

Sorry to hear As long as no crumbling should be fine. I also went sent straight to cooking in my 70x70 when first getting it but luckily no cracks like your oven. Did eventually crack two years later, but for diff reasons.

Am putting steel sheets under new Pizzone floor as a new floor + shipping costs from the company are scary

[Simone]

generally there aren't problems with oven brick, however generally is possible continue to use easily although a brick could be split into two pieces

also with Ardore there aren't problems because under the bricks have a solid insulator

[ebpizza]

Finally got around to baking with my new saputo stones in both my Koda12 and Pizzone . Very satisfied with the results, especially in the Pizzone.

[Simone]

[pizzajourney]

I got mine with the Saputo. I use my oven with gas full throttle. I control the heat buildup with the door (on or off between bakes). Doing it this way I can bake as fast as ~28 seconds, but my best pies are in the 45-55 second range. At these speeds, you can burn the bottom even with Saputo. If you want to bake sub-60, I'd say the saputo is a must. If 90+ is OK, you can probably get away with the stock deck.

Hi,
I have refractory firebricks for my oven floor, but wanted to get some saputo bricks to place directly on the firebricks so I can cook Neapolitan pizzas on the saputo - would this work okay? I have attached a couple photos of my oven to show what it looks like.

Thanks,
Jay

[Simone]

is possible but are esay to remove the old firebricks

[pizzajourney]

is possible but are esay to remove the old firebricks

Thank you! Bricks arrived today, super excited 

Do they need to be seasoned prior to use, and if so how would I go about doing this?

Cheers

[Simone]

1h30min moderate fire about 200c

[pizzajourney]

1h30min moderate fire about 200c

Thank you, looking forward to it!