Researching oven plans; pizza vs. bread
I live at a monastery and we are thinking of building a brick oven outside, and I believe our main use of it will be bread, though it would be nice to use it for pizza and other things too from time to time. I'm just getting started researching this and would like information on how the design differs between pizza ovens and bread ovens, and if there is a good hybrid approach. What is the advantage to having a single-chamber oven with the fire in the cooking area versus putting the fire in its own chamber separate from the cooking area?
We don't have a lot of financial resources, so I'm interested in simple plans, nothing complicated, and aesthetics is much less important than functionality. Our community is around 20 or so, and I'm sure if we get this going well we will be able to sell bread as well.
Can someone point me to two or three good plans to peruse?
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