Here is a recently completed pizza oven in Provence France. The oven will not be used for bread baking so the oven opening was made extra wide to easily accommodate two pizzas with plenty of room to maneuver them around.
 |
| The location |
 Constructing the base with native stone |
Preparing base for concrete slab
Continuing slab preparation
Rebar for slab
Creating slab
Slab finished
Creating template for dome
Constructing the dome
Completed oven
Waiting for door to be fabricated
The oven builders
To my right Abdel Fatah
To my left Fernand Toucourt
Oven Specifications
Made with native stone and firebrick. Insulated with vermiculite and Roxul. Stuccoed with mortar mix.
28.5” interior width
41.5” interior depth
16.5” interior dome height
42.5” baking height
3.5” interior concrete slab
