|Pompeii, Italy bakery oven 2000+ years-old|
|French Commuity Oven|
|Grilling in the mouth|
Uninsulated ovens or ovens with semi-conductive shells such as cob ovens are great for short term baking. The heat, even with a thin layer of insulating vermiculite cement on the exterior, leaves the mass of clay and sand quickly. But they are great ovens, used throughout history to the advantage of many cultures.
In order of least expensive to most:
A 'pizza stone' in a gas or electric oven will make really good bread, okay pizza.
Next, the use of a heavy pizza stone on or in hooded gas grill has been reported to make good pizza. A cob oven, built for around $200 will give true wood-fired satisfaction and is the perfect entry-level oven for some wanting to get their feet wet in the artisan baking world.
Lastly, custom built true brick ovens are made to last a lifetime and more. They are expensive because a mason is building them (or if you are courageous, patient, and exacting you may take on the project).
|Three season room|
|Right in the kitchen|
The location of an oven will tend to determine the frequency and way it is used. An outdoor oven will lean towards the summer party event. An oven off of a three season room will get much more frequent use given the shelter from weather, bugs, and easy access to the home. An oven sited right in the working kitchen may be used daily.
As they say in election years, it's all about 'informed choice'.