As part of the renovations of the smaller building on the quinta, we intended to create an outdoor kitchen under the new roof extension with all cooking to be done using energy sources on the quinta – ie. with wood-burning or solar. First on the list – mainly because I’ve been itching to build one – was a cob bread/pizza oven.
I followed the guidelines and proportions recommended by Kiko Denzer in his “Build Your Own Earth Oven”, the seminal reference book on the subject.
First, we built a schist stone retaining wall for a kitchen counter, backfilling with rubble and stamping it well down, leaving enough depth for a substantial insulation layer beneath the oven.