Picture of Make pizza with a plasma cutter, a backhoe and a pile of mud!
After several years of baking in North House Folk School's wood-fired brick oven, I decided to build an oven of my own. I went a little crazy with extra features (slab foundation, arches, ash dump, chimney, doors, wood storage) and decorations (limestone around the foundation), but you can make a very usable version in a weekend with salvaged materials and a couple of friends.

The place to start is Kiko Denzer's "Build Your Own Earth Oven".

I also made extensive use of Daniel Wing and Alan Scott's "The Bread Builders", which is a great resource even if you're baking bread in a regular electric oven.

Step 1: Bushwhacking, Lumberjacking and Limestoning

Picture of Bushwhacking, Lumberjacking and Limestoning
We have a big lawn next to the neighboring farmer's field, with a great view of Carleton College's wind turbine. What a great place for a pizza party!

The most obvious place to put the oven was in line with our garden shed, but the whole area was a dense jungle. I spent a day with our Stihl brushcutter, with a saw blade in place of the string trimmer. That thing would be awesome for fighting zombies!

I had to chainsaw out a medium-sized box elder tree as well.

Under all that jungle, I discovered an improbable trove of cut limestone left over from when they built our house in 1973. Too good! I'll use that for the keystone and the stone veneer around the foundation.
Bard1 year ago

That looks awsome, have you ever concidered using a rocket stove design for the heat source? Based on what I have read it is suposed to burn cleaner and use less fuel.

fritz.bogott (author)  Bard1 year ago
Well, this build isn't easily modifiable to efficient combustion. I built it *because* it's technology from the middle ages.

But for sure, it's pretty much the worst way of turning wood into heat. A rocket oven would be a much better way to do it, if you aren't hung up (as I was) on a particular historical design.

My dad has a little table-top Uuni rocket-stove pellet-burning pizza oven, which is *very* fuel-efficient! http://uuni.net/
eking43192 years ago
I'm very interested in making one of these this coming summer and will be drafting my own design over the winter at college. Very nice ible, by the way.

My questions for you:
What did you encounter during your building that you think would be good for first timers to know? (I plan on getting Kiko's book)

How long did this take, from first breaking terra firma to cooked pizza?
fritz.bogott (author)  eking43192 years ago
If pizza is what you want, then 4" of thermal
mass is WAY too much. An inch would be more like it (though you'll have to use your judgment anout fragility vs thickness. 4" takes FOREVER to heat.

Building the foundation, block frame, steel frame and arches took all the time. If you build Denzer's basic version instead it will go together like magic. I wanted the fancy extra options, but they took 80% of the effort.

But the main things I'd have done differently are less thermal mass and a permanent weatherproof roof. Tarps shred and blow loose all the time.
Great to know, thank you Mr.Bogott!
I've been doing some drafting in google sketch up. I was planning on making it under a lean-to on the side of our barn, good deal of shelter.
beckenham6 years ago
Hello Fritz, Wonderful instructions. About the foundation - did you go below the frost layer, or is that simply a pad? Thanks.
Sorry - I see that you poured a slab. Have you been through a winter yet? I'm wondering how it's holding up.
fritz.bogott (author)  beckenham6 years ago
It's just a pad, on about a foot of gravel. Definitely not best-practice. We figured that the consequences of a big ol' crack through the concrete pad just weren't severe enough to justify the effort of a properly-built foundation. If the base were mortared or if the oven were brick we would have made a different calculation. But we've been through two Minnesota winters with it and it looks like new.
I am wondering if concrete pavers instead of a slab over the bed of gravel that you descibed would be the easiest way to go and not have to worry about cracks
Made my own earth oven!!! After several re-readings of your proyect, I finally made it! I work in a proyect located in southern Veracruz, México, and we are fortunate enough to have clay everywhere... (www.losamigos.com.mx).

I want to post the memories about the construction I wrote on our blog.


Its in spanish, but anyways... I might try the wood door because there isn't any metal workers around!!! Any advice on baking??? How long shall I leave the oven to dry before starting a big fire???
Hi Antonio,

(Pardon my English.  I speak German and Chinese but very little Spanish, even though I could use Spanish every day in my own town if I had more time to put toward it...)

That oven is beautiful!

I don't know how long to let it try.  Mine is cracked on the inside but is still holding together.  I don't know whether it would have cracked less if I had let it try more???

Certainly the first couple of firings will eat a LOT of fuel as the fire burns out the remaining moisture.  You'll want to start three or four hours before you cook.  Once the dome dries out it will take more like 90 minutes.

When you first start the fire, the oven ceiling will turn black from smoke.  It will stay black until the dome surface temperature hits around 530DegC.  Then the smoke will burn off and you will see clean clay.  In my oven (which I built too thick, I think) I keep firing for about 30 minutes after the clay burns clean.

When I bake pizza, I leave all the coals in the oven and just push them to one side.  You may need to keep feeding skinny sticks onto the coals so you get some radiant heat from the flames to brown the top of the pizzas.

If I'm baking other things, I shovel the coals out, mop the floor, and then use the 'ouch' test to test temperature.

At pizza temperature (375-475DegC), I can't put my hand into the oven at all.

At bread-baking/meat and fish roasting temperature, I can count to three until I have to jerk my hand out.

Much longer than three and the oven is colder than I use for much of anything except beans and stews.

Ask me more questions any time. I love to talk about baking!

materials5 years ago
fritz-what would you say to topping off my adobe bread/pizza oven with clay brick and a mortar mix w/perilite? the oven works nicely as is but to make it more wisconsin weather-proof- i don't want to make a shelter for it because of where it is located nor keep a tarp over it except for winter weather-i've been thinking about it and i can't see any reason that it would disturb the tempertures-i would really like your opinion on this thought-bev
fritz.bogott (author)  materials5 years ago
Hmm.  You don't want to wrap adobe in anything waterproof without an air gap, because then the steam inside the oven will condense on the waterproof layer and turn the adobe back into mud.  That's what's going on with those A-frame roofs-- oven, then space for air to flow around the oven, then a waterproof roof.  As long as there's an air gap, you're fine.  I don't know whether that automatically breaks your "no shelter" requirement?
abadfart5 years ago
very nice i might make one for my self
PaddyKevin5 years ago
Greetings.  I have questions if you do not mind.  First, if, like me, metal work is not going to be practical, what would you suggest the doors be made out of?

Second, I was wondering if you thought of using the bottom area as a bbq smoker, with a tad of alteration I suppose

Buffalo, NY
fritz.bogott (author)  PaddyKevin5 years ago
Hi Kevin,

The Denzer book (which you should buy because it's great) suggests making a door out of adobe or wood.  You may need to soak a wooden door in water for a few hours before using it so it doesn't scorch too badly and so it contributes some steam.  Anything would work though, really.  A stone or concrete paver if it's not too heavy?

As far as metalwork goes: I usually find that the most fun part of any project is hunting around my county for people who know the trades I'm missing and hiring/befriending them.  You meet new people and learn a lot, and it expands your sense of what you and your growing crew can build next time.

You can totally use the oven as a barbecue pit.  Just keep a slow fire going off to one side and throw some soaked chips on the fire from time to time.

It's fashionable among molecular gastronomes and Make Magazine readers to use a computer-controlled blower to keep the pit's internal temperature as stable as possible.  <a href="http://www.mikezed.com/">Mikezed</a>, whom I met at Maker Faire SF 2008, encouraged me to try that with a cob oven.  I haven't gotten around to it, but perhaps you could pave the way?

Thanks so much.  That temperature controlled blower sounds good, but I like things as simple as possible.  Living in a similar climate as you, I am concerned with having to cover the oven with a tarp, but I suppose a protective wood structure around it after it is built might be neat, especially as you say if it is designed to allow moisture to leave
fritz.bogott (author)  PaddyKevin5 years ago
The canonical thing to do is to build an A-frame roof fairly tight over the oven, like this:

(Image CC-BY-NC-ND by kathryn_goddard1)

materials6 years ago
time to mix up some more clay and perlite! fritz thanks so much for your help
materials6 years ago
fritz: my mudd was cracked so badly i ended up taking it apart and starting over with new mudd yesterday-well i have it covered with plastic and it's doing some cracking close to 24 hrs later-question for you: how long after you did the mudd balling did you start the second layer of insulation? p.s. send good clay!!!!
fritz.bogott (author)  materials6 years ago
The thermal-mass layer was sloppy wet when I laid it up. Mud ball: SPLAT! Mud ball: SPLAT! Wetter than dough, not as wet as batter. Oatmeal-wet. Wetter than you'd use for clay you were throwing on a wheel. I put the insulation layer on when the thermal-mass layer had the texture of silly putty. No idea whether any of this matters, or whether I did it "correctly," but that's what I did.
materials6 years ago
fritz: i ran out of mud on the thermal mass (step six)-i'd say i got about 21/2 to 3 in. around sand dome-my question: now that i've got more clay is it possible to add it on to what is there or do i undo all of it down to the sand mound and start over again? one more thing i wanted to add is that i'm seeing cracking through-out it and i was very precise about adding 2 parts sand or more to the 1 part clay-is this also a problem on how my oven will function? help!!!!!!!!!
fritz.bogott (author)  materials6 years ago
2 1/2 - 3 inches should be just fine. I'm actually a little sorry I put 4 inches of thermal mass on mine. A thinner dome is better for pizza (you don't have to pre-heat it nearly as long and it works just as well.) You'd want the whole 4 inches if you were baking multiple batches of loaf-bread for a big family, or if you were baking for market, or if you were serious about catching the entire heat cascade (flatbreads, then loaf breads, then roasts, then cakes, then beans or caramelized pan breads (pumpernickel, rye-n-injun) then wood for next time (Cooking with Fire by Maurice Sabbagh Yotnegparian (great name!) appears to describe some good cook-for-the-cascade ideas.)

For pizza and casual loaf-bread baking 2 1/2-3 inches should be just lovely.

My dome has lots of cracks and it holds more heat than I can use. (I used mud straight out of Chris's yard and didn't measure or test a thing except to observe that the mud was sticky.) If you were using the dome as a cooking surface (tandoor) you would care, or if you needed maximum heat storage that was very reliable (like for subsistence or commercial use) you would care. Otherwise you don't care.

If you are a perfectionist (which I'm not but which I can respect) then you should probably hit up The Fresh Loaf or try to bounce an e-mail off Kiko (I don't have good contact info for him but you could try phoning North House and leaving a message for him. (He's teaching up there right now.))

Where are you located? Maybe we should organize a couple of bake days.
beckenham6 years ago
Fritz, Thanks for the feedback. If it can survive MN then I guess it can cope with IA! I appreciate the advice.
Rouxyou6 years ago
I have been wanting an oven in my yard for the last two years much was total material cost?. LIving in Florida, there is an issue with clay and mud.
I'm in Florida too and been recently working out in the yard. I started digging to install a pond and about 3 ft down the way the soil turned red. Would that be the clay layer? It doesn't crumble easily, and the clumps look like actual rocks. Rouxyou: Have you found more info? I'm planning on building an outdoor grill and an oven would be great since I would also like to learn how to make my own bread. Great Instructable!!!
I bought the book Build your own Earth Oven by kiko denzer. Thats as far as I got.
fritz.bogott (author)  Rouxyou6 years ago
Preheating a pizza stone (for pizza or flatbread) or a cloche or a dutch oven (for bread) in a gas grill turned all the way up works great too. Same principle as a brick or earth oven, and very similar results.
fritz.bogott (author)  koyaniskatzy6 years ago
The Denzer book has a whole section on testing your soil. Great book!
thanks, would it be too much too ask for the name of the book? My library catalog didn't pick any Denzer, and I may have to request it on swaptree. thanks again!
fritz.bogott (author)  koyaniskatzy6 years ago
It's on the first step of the instructable, with a link to a bunch of places that stock it.
fritz.bogott (author)  Rouxyou6 years ago
If you build one like in the Denzer book, you'll probably come in between $100 and $200. If you add a bunch of extras like I did, you'll end up closer to $500 - $600. But get the Denzer book. It's great!
materials6 years ago
recieved my "build your own brick oven" and i have been reading it - i'm calmer now that i have it-but have to add excited to experience it in the making-have my foundation hole almost finished to add the gravel-thanks to you too -i'm going to do pictures of the steps to give to my grandchildren and perhaps build a little one with the almost 6 yr old if he would like-i've enjoyed ever so much your direction and replies and want to ask if the roof you had talked about making for yours in the works yet? bev
fritz.bogott (author)  materials6 years ago
No roof yet. That's likely to be a project for next summer.
materials6 years ago
fritz those doors are beautiful!!!! hats off to the artist-bev
materials6 years ago
you are brave with that minnesota weather to do that and know about the float-i have reasons for not pouring a ground foundation and opting for the 4ft dig-all i can say is thank you so much for your prompt and helpful replies-i am so excited to get the digging going but alot of rain and chilly yet-good day here and there=just have to be patient-you've been great!
materials6 years ago
hi fritz: thanks for answering back-you are so right about the confidence to build this-i want it to last for awhile and i do look forward to reading the book-cart before the horse in plans-digging 4ft down is the biggest chore soon for the frost line then doing a 4corner cement cinder block base........getting back to the question of "insulate w/paper-i'm calling it your step 10-and NO i wouldn't want that to happen to my bread making-all that work and to have that happen-back to the base-you didn't do that and i know what kind of weather winter can be for you too-i know the oven is heavy but i'm concerned about the heave and cracking the clay-were you concerned for yours?
fritz.bogott (author)  materials6 years ago
Foundations are my least-favorite part. We eventually decided that six-to-eight inches of gravel under the concrete was the most we were willing to mess with. We just didn't have the spunk to dig down to maximum frost depth. We didn't feel too bad about the compromise, because our slab (which we reinforced with rebar and heavy steel mesh) is small enough to stand a chance of floating as a single unit rather than levering apart. You wouldn't want to take the same risk with a garage-sized slab.
materials6 years ago
fritz: i was thinking of using high fired clay that i can buy from a pottery shop here-with your expertise knowledge can i do that?instead of the dig & find and add? for my lst layer over the sand mold then insulate with paper and again use more for the outer insulating layer and place some brick , tile or metal design pieces.......will this have to have a roof for mid wisconsin weather-alot of question i know -have to wait for order on denzer book and want to get materials purchased-thank you bev
fritz.bogott (author)  materials6 years ago
I completely love the Denzer book and Kiko's general outlook on life. You should buy it in any case as an anti-negativity touchstone of how awesome people can be sometimes. (Plus it will help give you the information and confidence you'll need to build your oven.) Purchased potter's clay will work fine (it's the same stuff after all) but you'll need a LOT. I don't understand what you mean about "insulate with paper." Can you clarify that? The third, outermost layer, is for looks not insulation. You want something flameproof and that breathes enough so that steam from your bread doesn't condense on the inside of the decorative layer and turn your insulation and thermal-mass layers to mud. If you were going to use metal or concrete or tile or something you'd have to arrange for adequate ventilation between the oven and any relatively-airtight decorative and/or weatherproof layers. Alan Scott-style ovens are like that: If I remember correctly, they have a weatherproof cement-board shelter built over the masonry, but not built down tight to it. I live in Northfield, MN and I keep a tarp over mine all the time whenever it's not in use. Rain would turn the adobe back into mud. The same would be true for un-fired clay. Clay with absolutely no organic matter in it would probably hold up better in the rain than subsoil with some organic matter, but not well enough to go roofless and tarpless. Keep the questions coming. I love to talk about ovens. -Fritz
materials6 years ago
does the mudd have any cement or mortar mix in it? bev
thank you so much-i can't tell you how nice this looks and again your directions are great! thank you for sharing this and the great pics-i hope you,friends,and family are enjoying alot of pizza!!! bev
materials6 years ago
sorry-it's filled with bottles, woodchips-etc.bev
materials6 years ago
on the base of 8 inches deep to hold the oven what is the recipe for those 2 thermal things included with the concrete? do you have specs on what to what? please help & thankyou for your wonderful instuctions & many pictures =bev
stevekenny6 years ago
what is the string for and what is the depth of the board?
fritz.bogott (author)  stevekenny6 years ago
The cement-board box is around eight inches deep, because I wanted it to contain four inches of glass-chip-and-slip insulation and then four inches of clay thermal mass on top of that.

The string is the cable of a thermocouple type XCIB-K-1-1-10 from Omega http://www.omega.com/pptst/XCIB.html. The thermocouple unction is cemented inside a hole drilled halfway through one of the hearth bricks. In the process of threading the cable down through all the thermal mass and insulation, I seem to have damaged it somehow: as far as I can tell from the meter I seem to have a short somewhere in the cable. Omega's tech support is SUPER helpful, so I'm sure they could talk me through a fix or a replacement if I engaged with the problem. The Wing/Scott book talks about how to use thermocouples and meters. The Denzer book just has you use medieval techniques like browning flour, browning paper and sticking your bare hand in and counting. I've been using the bare hand test and it works well and I haven't gotten hurt. I'll fix the thermocouple eventually.
lucek6 years ago
that's one weird looking pizza. how you make the crust green? JK.
fritz.bogott (author)  lucek6 years ago
The ones that grow on trees have orange crusts and the ones that grow on vines have green crusts. You're a winner either way.
theophilus6 years ago
where'd you get the vermiculite, 'cause i heard they'd stopped mining it due to asbestos contamination
fritz.bogott (author)  theophilus6 years ago
I get it in giant sacks at the local lumberyard. According to the Square Foot Gardening book, there was an issue with one mine years ago, but it hasn't affected other sources. It's easy to find. It's probably safest to wear a mask when you work with it, as would be true for any mineral dust. I didn't worry about it much, since I was outdoors and upwind.
Wendyr6 years ago
This idea is so great. i will be trying to build it this weekend as a christmas gift for myself thanks
colinsmith6 years ago
Fantastic job. I'm going to make one. One question: looks like you have a chimney in it, is that right? And if so, when does that get put in, and doesn't a lot of heat escape thru it after the burn?
fritz.bogott (author)  colinsmith6 years ago
It's much easier to build one without a chimney and just let the smoke and sparks come out the front door-- but it's less kid-friendly that way so I went to the trouble of building the anteroom, the outer arch and the chimney. Start by drawing the floor-plan of an igloo on a piece of paper. See how there's the main, round room with a rectangular anteroom poking out? Now draw a line across each end of the anteroom, and label the inside line "small inner arch / baking door" and the outside line "large outer arch / firing door". Now draw a small circle in the middle of the anteroom. That's where the chimney is. When you're firing, you leave the baking door out and (optionally) partially close the firing door to keep gusts of wind out. You never close the firing door completely. On still days I don't use it at all; on windy days I set it on some rocks and let air come in under it. You could use a sheet of plywood or a trash-can lid as a firing door. When you're baking pizza, you keep a fire burning inside the oven, leave both doors off, and don't worry about heat-loss. When bread is baking inside the oven, first you sweep all the fire and coals and ashes out, then you mop, then you let the heat equalize for twenty minutes or so, then you load your bread, then you install the insulated baking door. At that point the oven is completely sealed off from the outside world including the anteroom and the chimney. You can make a baking door out of scrap wood, but then you have to soak it in a bucket for a while before you use it so it doesn't char. A soaked wood door also injects some steam into the oven, which is nice. Did that help?
Thanks Fritz, yes that helps a lot. I see how it works. Sounds like a good idea to do the chimney, as you say, to save the dog and kids ;-)
The instructions are fantastic and something I have been considering for some time. I have one question however, in step 14 we see the sudden appearance of a chimney, is it just rammed through the dome created in previous steps?
fritz.bogott (author)  RepairmanSki6 years ago
Yes, I didn't explain that very well. No, the anteroom ceiling was built up around the stovepipe in Step 12 (I left a rectangular hole in the ceiling just large enough to allow me to insert the pipe, and then I filled in the gaps with adobe. It shouldn't have worked as well as it did. By rights I should have had to support the pipe from below somehow while the adobe dried around it. In the event it held itself up there by friction and/or magic.
sjzabel6 years ago
That was a fantastic Instructable Fritz! The combination of detailed instructions, excellent pictures make it very easy to follow :) I also like that you left in the names of friends and family as well as the random finds and happenings that make projects like this worth doing. Thank you for the inspiration! Stephen
Fritz, How much did you spend on this project? Looks great and seems like you kept the cost down.
fritz.bogott (author)  dquenneville6 years ago
Between $200 and $300, I think. For the simplest Denzer-style oven, firebricks are about all you'd have to shell out for ($60?). You could do the rest with rubble and mud and scrap wood.
Wow, I really love this 'ible!! Thanks for sharing. Could you share the recipes of the mud and other layers please? I have no feeling with these "nature" things. I almost immediately go to cement with sand, which is definitely wrong here. Michel Portugal
fritz.bogott (author)  silver912targa6 years ago
The Denzer book is incredibly great on how to test and amend your local soil. You and your kids (or borrowed kids) could have a great time just going through the soil tests in the book, even if you weren't planning to build anything. They're crazy fun and interesting.

In my case, I drove all over the county with my geologist-turned-architect brother-in-law (the one in the photos). We went to every ditch and gravel pit and excavator's dump we could find and he told me about the geological history and chemical makeup of the soil. We couldn't find enough clay anywhere.

I gave up.

Then Chris called and said that he was doing some excavating and the subsoil he was hitting was sandy and goopy and stuck to everything. Right on!

I just used that stuff raw.

So, um (and bearing in mind that my kids and I did this with a competely naive, playful attitude of "does this feel right?" "nah, spray the hose in there some more.")

Woodchip dough: Take clayey subsoil and mix it with water till it's the texture of heavy cream. Then have a kid mix that with pea-sized woodchips until you can make balls with it: Not so dry that it's powdery; not so wet that it's runny.

Thermal mass and oven dome: Take clayey subsoil and mix it with water till it's the texture of the clay you used to make coil pots in art class. Maybe a little soggier.

Popcorn balls: Same as for woodchip dough except use pea-sized perlite or vermiculite ("Micaflake" brand, in my case) instead of woodchips.

Adobe: Arrange a barter deal with the students at Farmhouse so you get half a bale of rotten straw in return for a pizza-promissory note. Then dump fistfuls of straw into some soppy mud until the mixture is fun to play with. Then mash that into shape and smooth it down with the palms of your hands until you are completely at peace. (Check out the book Built by Hand for brilliant houses, mosques, etc. built this way.)

Mud mortar: Take clayey subsoil and mix it with water till it's the texture of mortar.

You get the picture.
Wow thanks Fritz, seems like you need to have some feeling with it. Suppose you just have to do it instead of only thinking. Michel Portugal (we have lots of clay here :-)
carlos66ba7 years ago
My father in law also uses a brick oven to cook all sorts of things. It is excellent for chicken, pork, lamb, pies, etc. Experiment with it...
fritz.bogott (author)  carlos66ba7 years ago
My kids are especially looking forward to sopa sens aigua, foch, ni olla!
So, you're into catalan cuisine too? Congratulations for your awesome instructable!
fritz.bogott (author)  monsamga6 years ago
I could have titled this "Make coques with a plasma cutter," or simply, "tens foc?" Missed opportunities...
Now, that's inspiring! I would kill to eat a nice "coca de recapte" ... for not talking about the luxurious "coca de sant Joan". God, I miss "casa meva":-D
fritz.bogott (author)  carlos66ba6 years ago
t.rohner says he makes flammkuchen in his.
jasonmrye7 years ago
Awesome! I have priced these new in kit form and your way isn't that much more work, but way less money. One question, though. What is this "weed whip" of which you speak in the last step? I read through kind of quickly, so if the definition is in there, just tell me and I'll read more carefully. Thanks, Jason
fritz.bogott (author)  jasonmrye6 years ago
It's a strip of steel with a bend at one end. Any long-handled fire-resistant raking implement would work fine. You could even make an L- or a T-shape out of wood, if you didn't leave it in there too long.
boocat7 years ago
Fantastic Instructable! This is so exciting. Thanks for sharing with us.
Rishnai7 years ago
You had me at "plasma cutter." I was expecting something similar to roasting a marshmallow with an oxyacetelyne torch, but this looks just as fun!
Firebert0107 years ago
Nice 'Ible. I look forward to more from you in the future.
murex7 years ago
Great instructuble! i was planning to make one ... when i find time for that
t.rohner7 years ago
Very nice oven, fantastic Instructable. Thumbs up! Seeing the vegetation around your oven, i think the annual rainfall is about the same as here. I would add a roof or another form of protection for the oven. Otherwise it will wash out. I guess you know that and it's not a big deal to add another layer of cob to replace, what was washed away. But it takes much more wood to heat up a damp oven. Some pics of my oven with roof. Many happy pizza-events to you.
fritz.bogott (author)  t.rohner7 years ago
Yep, I have an enormous tarp that I crisscross-bungee down to some buried swing set anchors, which does a good job against blowing rain (and soon snow). We'll be building a big grass roof over it next summer. And grass-roofed exoskeletons for the other sheds! Stay tuned!
Very Cool! Great Instructable!
Nicely done. My hat is off to you. I keep thinking about building an adobe bread oven, but with Godfather's number on the speed-dial, there's that whole inertia issue... ;-)
sageserver7 years ago
i dont really like doing this stuff. but great instructable.
I may try this out, looks good.
uguy7 years ago
Outstanding, very well done oven and ible. Me want pizza!
ItsTheHobbs7 years ago
Looks tough, great 'ible!
LinuxH4x0r7 years ago
I've been wanting to make a mud oven for a long time now. Hopefully I'll do it within the next 3 months. Great instructable, 5/5