Today is only around 45 degrees with an east wind off the ocean. I have the stove lit inside today burning wood scraps and figured I would light the mud oven. I fired the oven using oak splits and some cut up maple snow stakes. The nuisance wind was pushing right at the door causing a little grief. The wind at times would push all the gasses and smoke back in the oven door making the flames go low. Then all of a sudden, it would ignite again and throw flames out the door. Great secondaries coming out the door. I made two bacon and pineapple pizzas first. There is something about the saltiness of the bacon and sweetness of the pineapple. I forgot to add olive oil to the dough mix, so the crust was not as browned as I like. Second one out. Black olive. Regular cheese to wrap it up.
Fishingpol, question for you. Why did you choose to make a clay oven vs brick and morter? Just curious, I love your oven and the amazing food pics you show us.
I've had the ham before, but it seemed too chewy and wet. The bacon has a bit of crunch, and the the higher saltiness that goes in hand with the pineapple
The clay was basically free, I just bartered a small woodworking item for it. I figured if it did not work out or the design was flawed, it was a minor investment in time and material. Clay/cob is a traditional material of the French-Canadian mud ovens. I was searching for traditional French-Canadian recipes such as Tourtiere, galetttes, breads, stews, etc to make in it. When this oven dome fails, I can keep the base and probably try a beehive-style oven with a firebrick dome. I will probably clad it again in cob. I will say, I am very happy with what I have. It has worked very well for my needs.
Well it is not late at night when I spotted this thread but I haven't had breakfast yet sooooooo nope, no pizza for breakfast!!!
Square-shaped on the exterior? I'd say no problem. You just need to try to stick with the interior dome height and door ratios ratio. The outside can be made to look like anything. Square-shaped on the interior? Yes, there would most likely be problems with air flow. The dome gives a nice pathway and strength.
I'll have to see if my library has any books on it. So 60-65% door height to dome height is right? Also is there a ratio for the door?
Exactly. Door width should be around 1/2 of the diameter of the inside of the oven. This is a really good video to give you an idea of the construction. His videos are really good for rustic cooking.
Thats really cool, I will be building one of these for sure. I want to make it on a stand similar to what he has there so I can move it if needed. Also would be nice to be able to take it with me when I move.
