A wood fired earth oven can be made from readily available and often free materials. The process is deeply rewarding and the result is endless fun and delicious baked goodies!
If you always dreamed of making your own wood-fired oven pizza in your backyard, it is totally doable. Here’s a detailed tutorial to help get you started!
3 weeks ago I attended an Earth Oven (also called Cob Oven) building class taught by one of the best teachers in this field, Kiko Denzer ( more about Kiko and his website in Resources at the end!), at the fabulous Grain Gathering.
Years ago, I was greatly inspired by Kiko’s amazing book Building Your Own Earth Oven. To be in his hands-on class is a dream coming true.
I will share a quick overview of this amazing class so this post does not get too long. If you want to dig deeper, I made a pdf with more details for you to print and keep, see Resources at the end! ( Some of the helpful resources are affiliate links. Full disclosure here. )
You are probably wondering -“What can you make in this little mud oven?” Good question!
The next 3 pictures are from our friend Bill, who bought an oven made by the class last year. He loves it so much and decided to join our class this year so he can build another one!
Bill has been using the earth pizza oven almost once a week for a year now. I asked him to share what are his favorite things to make, here’s what Bill said –
” you do get a long cooking time from each firing if you think of cooking along the temperature curve with pizza first, bread, then braises of all sorts.( pulled pork,beans, rice of all ethnic cooking styles) pies and cookies and then overnight meats like carnitas. the end temp. is long in the 250 f range and is great for drying fruits, toasting nut’s and great grilled cheese. those are my favorites … really it works for everything that you can imagine as long as you understand a dish’s temperature requirements.”
“Here are a few shots of a fun Sunday bake. 3.5 hr fire, coals burned out and got 900 F dropping to 600 after coals out. Baked pizza, bread at 500 F then cooled to 400 F and did the bean casserole and still the next day(24hrs) oven still at 250 F for any drying of fruit!!”
OK, is this enough temptation for you to run out there and start building yet?
During the 6 hour long class, we built 2 portable earth ovens, which were auctioned the next day. I learned so much about building with earth and other readily available materials. There’s such simplicity and beauty to the process that I find deeply inspiring.
Kiko and the event organizers graciously allowed me to share my experience of this awesome class with you. So here are some step by step details of how to build a cob oven! Continue to next page –