We have a Primo 60 which sits on thermolite bricks for insulation. We haven't built in the rest of the oven yet, but we plan to do that next spring.
When we got the wfo in the summer we got really crispy pizza bases but now we can only get one pizza cooked before the temperature drops. We have no problems with the temperature of the dome, just the base.
I'm sure it's connected with the cold weather as it was fine in the summer, but wondering how we can get around this. Any ideas please?
has water possibly got into your base causing it to lose heat? a few smaller fires followed by a few full firings should sort it out and drive the moisture out. But if that is the case you may need to look to find where the water is getting in and take steps to minimize water ingress. ie, a cap over the chimney when not in use ( i use a bucket) an external door to stop water driving in at the door etc.