07-22-2016, 08:18 AM
I took out the floor, oh noez :D.
I didn't like how these bricks, even though they are made for this, are slightly coarse. So I've ordered chamotte tiles which are for industrial baking ovens so much more durable. I already have one in my regular oven and that won't wear out in years/decades. I was afraid little bits and pieces would slowly come off the regular bricks and not that it matters for the oven floor but my teeth don't like that.
But damn!. Took 10 minutes to take everything out... Right now I'm raising the floor by 3/4" because those tiles are less than 2"... And I want to have a little over 2" floor thickness. It takes longer to put back in.
I'm getting hungry for pizza again so I might as well finish the thing now.