Well been over to the Aunties who has close to 200 clay pavers sitting beside her house but unfortunately I can use them, the sides are beveled or chipped which is fine for walking on but you really need a QUALITY floor to your oven, so I think I'm going to have to buy pavers, bugger ! but when you think about it.... that is your cooking surface and its gotta be right.
another great video showing details (although its a dome oven) http://www.youtube.com/watch?v=smOPvGZKQHk
but 59secs in you see they have made a nice paver pattern for the floor. Not really sure if i'm keen on that myself even though it looks good, I'm thinking of having much larger pavers and thus less off them . maybe 200mm x 200mm each or even 400's ? .
My thinking is having less pavers will help greatly with less ash retention in all those cracks? who knows?
you will see the maker gives shots of cement and lime as their mortar (oh god not mortar AGAIN, but yes ..i think it is a major key to the success so i will keep going on about it and much to your benefit i hope in the end) so I have blogged him and asked for his recipe and will post it if I get a reply...IF i agree with it!)
See at 1.47mins how much mortar is on the inside of the oven. THEN see at 1.58 how all that mortar has gone !!!!!, well if you have burned it off again and again and again and again BEFORE cooking you would be ok but i think its been a bit crunchy in the food for a while?
THEN NOTE: at the end (2.02mins) he is cooking his pizzas in a cask iron pan and NOT on the base of the oven. No wonder look at the mess all around the area !
and the answer is at 2.12mins, a bunch of blokes all around the fire hav'n a few beers, well ya can't knock that but lets get it right in the first place.
