Insulation aluminum is commonly used in the construction of pizza ovens as a preventative layer between the layer of cladding added on top of the cob or brick dome and insulation, and the outer layer of cladding. The aluminium is used to prevent the transfer of water from the cladding to the dried internal layer of the pizza oven. Without the aluminium layer water could be drawn from the cladding concrete causing it to dry too fast. This may increase the likelihood of cracks or weaken the cladding.
Cladding is the final layer of the oven and may be either concrete or an additional layer of bricks. Some people prefer the aesthetics of a brick outer layer and so will utilize fire bricks for the internal dome, and then place a final cladding layer of regular building bricks over the top of insulation. Not only is it cheap and easy to afford but also increases the amount of time that your oven will stay hot consistently. Cladding proves to be an extra heat insulation for your oven and has many advantages including: