Oven Floor

The floor of a pizza oven, also know as the cooking floor, is made using a material that is resistant to heat and to direct contact with wood, fire, and wet pizza and bread dough. For a larger masonry pizza oven kit, the floor is typically firebrick, while for the smaller, portable ovens, such as Ooni, Gozney and their imitators, the cooking floor is typically Cordierite. Mid-size stainless steel pizza ovens, such as those made by Alfa, Fontana, Clementi, and the myriad of no-brand ovens made in China are a mix, where some use cordierite and some use firebrick.

For high temperature pizza making, Biscotto di Sorrento, also knows as Biscotto Stones, are the oven floor of choice because of Biscotto’s ability to absorb vast amounts of heat, and release it slowly and gently into the pizza, enabling the 60 second pizza baked at 900ºF+ that does not burn the pizza crust.

Oven floor thickness can vary from as little as 0.4″ for most of the Ooni 12″ ovens, and most of the inexpensive Chinese steel ovens, to 2″ for a typical masonry oven firebrick floor and 2.5″ for a commercial pizza oven floor, to 4.5″ for a bread oven. The thickness of the thermal mass of the oven floor can be increased by putting the oven floor material on an additional layer of thermal materials, such as refractory mortar, refractory castable or concrete, sand, or even standard Portland cement-based concrete.

The oven floor is typically insulated directly below the thermal layer with either a layer of varying thicknesses of either modern ceramic insulation, such as CalSil Board, in Insulating Concrete, such as Vermiculite Concrete and Perlite Concrete. Small portable ovens and low-end Mid-size metal ovens have no insulation under the oven floor.

The oven floor is usually heated by the primary heat source, either a wood or gas fire, bounce heat off the dome onto the oven floor, where it is absorbed by the Thermal Mass of the Oven Floor. The Carbon Oven one except, in that it has both top and bottom burners.