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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]
Ovens historically have been made by either digging the heating chamber into the earth, or by building them from various materials: Earth ovens, dug into the earth and covered with non-permanent means, like leaves and soil; Masonry ovens, a term historically used for "built-up ovens", usually made of clay, adobe and cob, stone, and brick.
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 ...
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.
"Brick pizza ovens have become a sought-after feature in outdoor living spaces," she says. "These ovens offer more than just a delicious dining experience—they create an inviting focal point ...
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