Moisture hides everywhere. Even in fire bricks and concrete. After letting the mortar dry for a week, I started small fires to remove moisture from the rest of the hard surfaces. Water in a pizza oven is no good. Water + heat = steam. Steam is angry and strong. Think choo choo’s from the turn of the century. I don’t want one of those things crashing through my oven (plus it would leave tracks in my pizza).
The first fire burned at 300 degrees for most of the day. I increased the temperature 50 degrees, each day, for the next four days until the pizza hidey-hole was dry as a bone. I’m still working on tiling the outside of the oven, but there is no reason not to start cooking pies. Let the games begin.
Previously : Building a Pizza Oven: Covered in Mud
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