Great project by Scott – knowing what to cook and bake in it

Hey Rado – I was planning to build a pizza / bread oven last summer and really looked forward to the project. Your site has a lot of good info / detail therefore I looked forward to the download-able plans on CD so I could get started.

Thanks so much for this, it’s really great to see the process in advance and it helped my planning process and ideas a lot. First I working with the materials list, and I settled on a 4 x 6 ft space to build my oven in. I had a decent sense of what to do. Much appreciated.

Well, it’s been winter now, many starts & stops but my oven is finally complete (minus a paint job in the spring once the stucco has fully cured). I didn’t have the space to do the full size 3gMTO, but mine is slightly wider and slightly shallower instead. I’ve been cooking pizza at ~900F and loving every minute of it. I can’t wait to have a full bread baking day and see how it performs. The oven was covered in snow when I used it on Sunday and I was pleased to see on Monday afternoon the roof had little to no melt (the insulation is working perfectly).

Continuing …

Rado,

Finally painted everything up, and we think it looks really sharp. We’ve stopped buying bread at the grocery store now in favor of our oven cooked bread – the retained heat cooking ability is amazing. I’ve only done 2 rounds of bread (12 baguettes then 16 loaves sandwich bread) in a single burn, but I think / evidently I could easily do 4-5+ bread batches. I ended up buying a Commercial mixer from Hobart just to keep up on baking day and the neighbors are all trying to get invites for pizza night now.

Thanks again for the great plans / direction / photo series / material list.

Scott
Oak Park, IL