Masonry oven Technology info details

The function of a masonry oven is to trap and radiate heat from a fire, either built within the oven itself (a black or Roman oven, as described above) or in a firebox that vents into the oven (a white oven); smoke is vented through the front of the oven, either directly to the outside or through a chimney immediately above the oven door. The front-loading masonry design is generally held to be somewhat more heat-efficient than an open-topped oven like a tandoor.

Masonry ovens are generally built with fire-resistant materials like firebrick or clay. Those designed for bread use are generally quite heavily built to store several hours' worth of heat after completely burning a load of wood, while those designed for pizza or other live-fire cooking techniques can have thinner construction. Generally, a properly-built Roman-plan oven is roughly egg-shaped, with the ceiling of the oven constructed as an arch over the baking surface. The front entrance is ideally approximately 63%±5% the height of the top of the oven ceiling; too high and heat is lost, too low and the oven does not heat completely.

The "white oven" is a somewhat more complex design that pipes heat in from an external firebox without routing the smoke from the fire through the oven. A compromise design known as the gueulard in France combines aspects of both internal and external-fired models.

Modern-designed masonry ovens sometimes bear little resemblance to their forbears, sometimes having only a refractory cement deck inside a more conventional oven exterior.

The governments of Russia and Finland have done research into optimizing the design of wood-burning ovens.

Simulating the effects of a masonry oven
It is possible to get some of the benefits of a masonry oven without constructing a full oven. The most common method is the stoneware pizza stone, which stores heat while the oven is preheating and transmits it directly to the bottom of the pizza. Bread and meat can be cooked in a type of covered ceramic casserole dish known variously as a cloche, a Schlemmertopf (brand name), or the like. Most expensive is a ceramic or stoneware oven liner that provides many of the benefits of a cloche without restricting the baker to one size of pan.

Traditional Masonry Ovens
The precursor to most modern masonry oven designs is the earth oven.
Masonry ovens are used in the Persian Gulf for the preparation of the traditional khubz bread.
In India, tandoors are traditional clay ovens, although these days modern electrically fired tandoors are available. The tandoor is a transitional design between the earth oven and the Roman-plan masonry oven.