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Floor Insulation Overview

You have four choices when deciding which pizza oven floor insulation to purchase if you are building an oven, or deciding which oven to purchase, based on its specifications and the insulation it uses.

Calcium-Silicate Board, or CalSil Board. This is the gold standard. If you are buying a kit or buying your own insulation, you should do your best to use it. If your kit provides it, great. If not, consider a different kit. If you are buying it on your own, it’s never clear where to get it, and it can be quite expensive. Look to use 2″ under a residential oven and 4″ under a commercial oven.

Vermiculite or Perlite Concrete. If you can’t find, or afford, CalSil board, vermiculite or perlite concrete is your next best choice. It’s less expensive, and easier to find. You can find both vermiculite and perlite with free shipping on Amazon. You will need to mix it with 5:1 aggregate to Portland cement, and build a form to hold it in place while it dries. It will drive very hard. Because it is roughly half as efficient as CalSil board, you will need 4″ for a residential oven and 8″ for a commercial oven.

Ceramic Board, or Alumina-Silicate Board. Don’t use it. While it has high insulation values, it’s affordable, and more findable, it sags under the weight of a masonry pizza oven. Which can disrupt the angles and joints of precast oven kits and result in cracks in a brick oven.

Ceramic Blanket Insulation. Don’t use it. It will compress under the weight of the oven floor, rendering it basically useless.