I need help. I bought a little pizza oven form portugal. In hopes of baking bread, I insulated it with a 4 inch layer of 5 to 1 pearlite/mortar and stuccoed it. It looks great and I guess holds heat well. I baked bread in it before I insulated it and had a good result---once [pictured]
I am flying blind. I have never had a brick oven and have no one around with any experience to help me.
I will enclose pictures but the oven is a dome and about 40 inches across.
When I have a fire going it can read over 700 degrees inside but the outside feels like there is no fire in it at all. Good insulation yes???
My problem is that the oven cools down really fast. After reading some forum entries it appears I'm not firing it long enough to heat the oven interior.
Is a smaller, longer fire better? Can you bring it up to temp faster with a biger fire?
Any help would be appreciated on any front!! Bruce