Building a wood fired clay oven is a fun project and when you get done you’ll have fun using it too. It is however a moderately challenging project. So if you aren’t of sound body and mind, get help, or don’t do it. Check this to know more betting tips Freeslotscentral no deposit slot bonus 2018
While building his pizza oven Simon started a blog about the project and the food he was cooking in the oven. Soon, would-be oven builders got in touch from all over the world, sharing photos of their ovens and swapping tips. Eventually he put all his experience into an e-book called How to Build a Traditional Wood-fired Clay Pizza Oven.
Simon’s project hasn’t been a mere flash in the pan. “It’s replaced our barbecue,” he says. “A clay oven takes an hour to get up to temperature, but once it does, you’re cooking pizza in 60 seconds, with a crisp base and a fantastic smoky flavour.”
Wood-fired ovens cook at very high temperatures – around 400°C. Domestic ovens can’t get that hot. They’re not just for pizzas, though. Once you sweep out the embers and let it cool a little, the oven’s perfect for slow-roasting. “I’ve cooked joints overnight at around 130°C,” says Simon. See more tips at seooneclick.com seattle wa.
A bit of history
Far from being a new-fangled invention, clay ovens are thousands of years old. The ancient Egyptians used clay ovens and examples have been unearthed in Roman Pompeii that would still work today if cleaned out and fired up. Ovens like these were built in apartment buildings sandiegodowntown.com areas and shared by families. By Medieval times, the ovens had become bigger and were used to bake bread for entire villages. Many Italian homes had wood-fired ovens inside up until the middle of the 20th century.