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A masonry oven, colloquially known as a brick oven or stone oven, is an oven consisting of a baking chamber made of fireproof brick, concrete, stone, clay (clay oven), or cob (cob oven). Though traditionally wood-fired, coal-fired ovens were common in the 19th century, and modern masonry ovens are often fired with natural gas or even electricity.
Scott soon became an expert in the construction and use of brick ovens. In 1999, he published The Bread Builders: Hearth Loaves and Masonry Ovens with his apprentice Daniel Wing. [1] [4] The Bread Builders contained a treatise on the history and science of bread making, and gave detailed specifications for how to build a brick oven. [1]
If you've still got some space left in your cafe for new appliances, Zynga has launched another new piece of "machinery/cookware" in Cafe World this week, in the form of a traditional brick Pizza ...
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A classic Scandinavian style round ceramic stove, which fits in the corner of a room, from the porcelaine manufacturer Rörstrand in Stockholm, c. 1900. A masonry heater (also called a masonry stove) is a device for warming an interior space through radiant heating, by capturing the heat from periodic burning of fuel (usually wood), and then radiating the heat at a fairly constant temperature ...
Speaking of heat, a brick-oven pizza and a wood-fired pizza oven are often confused. Some brick-ovens actually use gas as the heat source, but in a different way than a conventional oven does.
Ovens were used by cultures who lived in the Indus Valley and in pre-dynastic Egypt. [7] [8] By 3200 BC, each mud-brick house had an oven in settlements across the Indus Valley. [7] [9] Ovens were used to cook food and to make bricks. [7] Pre-dynastic civilizations in Egypt used kilns around 5000–4000 BC to make pottery. [8]
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