back to board Main Page
From the WFO board
Posted by Ed (220.127.116.11)
In Reply to: Re: Woodfirepizzaoven posted by Rank
conventional ovens don't get anywhere near the temperatures that can be achieved in brick ovens so I'd rather use gas if I have to than stewing my pizzas in the conventional oven. I have tried pizzas from gas and electric brick ovens, and consider it's the high levels of heat that is responsible for good pizza although I do agree with you that wood firing is by far the best.
Jamie and Katrina's brick oven with temperature gauge, in Victoria.
Concrete blocks used for the oven’s outer walls. By Joe in Connecticut USA
Wood fired family oven and chimney project by Robert in Austria
My oven with fireplace, cook food and heat water, by Joel in Philippines
Baking sourdough breads in quantity in Canada
Pizza oven and hut built by Tony in Philippines