The Clay Oven

Tradition and Science in Artisan Cooking

Dive into the ancient world of clay and brick ovens. This course is a gem for both beginners and veterans, offering you everything you need to know to build your own efficient and functional oven. Want to revolutionize your kitchen? Keep reading.

Why Do Most Self-Built Ovens Fail?

  • Lack of base insulation: If the oven loses heat downward, the floor will never get hot enough and will not cook properly.
  • Insulation shortage in the dome: The oven loses heat in all directions, forcing the user to always cook with embers.
  • Too high dome: A high dome prevents radiant heat from reaching the oven floor.
  • Poorly designed chimney: The chimney's location is essential for the oven to function well.
  • Incorrect proportions: The size of the door in relation to the height of the dome is crucial.

Is This Course for Me?

  1. If you feel frustrated because you can't find a practical step-by-step course to build your oven.
  2. If you would like to devote yourself to building ovens and want to learn from qualified professionals.
  3. If you have tried various construction methods and none have worked as you hoped.
  4. If you watch videos online but end up with more questions than answers.
  5. If you don't know what tools, measurements, or plans to use to build your ideal oven.

 

Course Content

Module Topics
Module 01 - General Q&A Forum, Types of Ovens, Wooden Base Construction, Dish Holder
Module 02 - Introduction Measurements for 90cm Oven, Materials List for Family Oven, Suppliers, Proportions, The Base, Metal Base Materials List, First Layer, Lower Thermal Insulation, Refractory Floor, Door Anchors
Module 03 - Construction Center of the Dome and Compass, Dome and Upper Anchors, Formwork and Arches, Refractory Mortar, Refractory Dome, Chimney, Dome Thermal Insulation, Rough Coating, Protection, Self-Assessment Quiz
Module 04 - Commercial Ovens Introduction to Commercial Ovens, Calculating the Ellipse, Drawing a Template, Follow-up 1 - 110x40cm Refractory Pizzaiolo Oven, Follow-up 2 - Semi-Refractory Neapolitan Oven
Module 05 - Usage Type of Wood to Use, Ignition Techniques, How to Know if an Oven Works Correctly, Cooking Techniques: with Fire, with Embers, and with Stored Heat, How to Create Your Own Cooking Time Chart
Module 06 - Basic Recipes Neapolitan Style Pizza, Whole Wheat Neapolitan Pizza, Meats, Vegetables, Baked Fruits, Desserts, Pastries, Bread

 

Instructor

Carlos Ponticelli has been building thermal inertia stoves from the Rocket and Gymse families for over 8 years. He is the founding stove-maker of Masa Térmica, one of the most prestigious wood heating ventures in Latin America.

 

Testimonials from Our Users

"The plans are clear and the materials list is complete. I built my Neapolitan oven in record time." - Roberto Luján, Constructor, Córdoba

"The course is excellent. Super dynamic and well-explained. It's almost like being in an in-person workshop." - Lucas Pausada, Stove Builder, Buenos Aires

Frequently Asked Questions

  • Do I have to follow a schedule?

    No! The course is online but not live. This means you don't have to be available at specific times or days. The material is uploaded to the classroom, and you can connect whenever you're able to watch the videos and photos and download the bibliography.

  • Is the payment for the entire course?

    Yes! A single payment grants you one year of access to the material and all its updates.

  • How long is the course?

    Currently, the course has 2 hours and 48 minutes of high-definition videos, but we are constantly updating it with new material.

  • Can I download the material?

    You can download the photos, plans, and lists of materials and suppliers, but not the videos. You will have access to the videos for a year.

  • Is this course suitable for building an oven for a bakery?

    The course teaches you how to build semi-spherical ovens of the Tuscan and Neapolitan types. Within those models, you'll learn how to build both family-type and commercial ovens. That is, you'll be able to calculate large Neapolitan ovens and know how to build them.

  • Will I learn other types of ovens?

    No. The course specializes in semi-spherical ovens. You'll learn how to build them with clay, clay and bricks, and also with refractory bricks.

  • Do I need prior knowledge?

    No. All the knowledge you need is included in the course.

Clay and brick oven construction course

$79.00 USD $69.00 USD
Clay and brick oven construction course $69.00 USD
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The Clay Oven

Tradition and Science in Artisan Cooking

Dive into the ancient world of clay and brick ovens. This course is a gem for both beginners and veterans, offering you everything you need to know to build your own efficient and functional oven. Want to revolutionize your kitchen? Keep reading.

Why Do Most Self-Built Ovens Fail?

  • Lack of base insulation: If the oven loses heat downward, the floor will never get hot enough and will not cook properly.
  • Insulation shortage in the dome: The oven loses heat in all directions, forcing the user to always cook with embers.
  • Too high dome: A high dome prevents radiant heat from reaching the oven floor.
  • Poorly designed chimney: The chimney's location is essential for the oven to function well.
  • Incorrect proportions: The size of the door in relation to the height of the dome is crucial.

Is This Course for Me?

  1. If you feel frustrated because you can't find a practical step-by-step course to build your oven.
  2. If you would like to devote yourself to building ovens and want to learn from qualified professionals.
  3. If you have tried various construction methods and none have worked as you hoped.
  4. If you watch videos online but end up with more questions than answers.
  5. If you don't know what tools, measurements, or plans to use to build your ideal oven.

 

Course Content

Module Topics
Module 01 - General Q&A Forum, Types of Ovens, Wooden Base Construction, Dish Holder
Module 02 - Introduction Measurements for 90cm Oven, Materials List for Family Oven, Suppliers, Proportions, The Base, Metal Base Materials List, First Layer, Lower Thermal Insulation, Refractory Floor, Door Anchors
Module 03 - Construction Center of the Dome and Compass, Dome and Upper Anchors, Formwork and Arches, Refractory Mortar, Refractory Dome, Chimney, Dome Thermal Insulation, Rough Coating, Protection, Self-Assessment Quiz
Module 04 - Commercial Ovens Introduction to Commercial Ovens, Calculating the Ellipse, Drawing a Template, Follow-up 1 - 110x40cm Refractory Pizzaiolo Oven, Follow-up 2 - Semi-Refractory Neapolitan Oven
Module 05 - Usage Type of Wood to Use, Ignition Techniques, How to Know if an Oven Works Correctly, Cooking Techniques: with Fire, with Embers, and with Stored Heat, How to Create Your Own Cooking Time Chart
Module 06 - Basic Recipes Neapolitan Style Pizza, Whole Wheat Neapolitan Pizza, Meats, Vegetables, Baked Fruits, Desserts, Pastries, Bread

 

Instructor

Carlos Ponticelli has been building thermal inertia stoves from the Rocket and Gymse families for over 8 years. He is the founding stove-maker of Masa Térmica, one of the most prestigious wood heating ventures in Latin America.

 

Testimonials from Our Users

"The plans are clear and the materials list is complete. I built my Neapolitan oven in record time." - Roberto Luján, Constructor, Córdoba

"The course is excellent. Super dynamic and well-explained. It's almost like being in an in-person workshop." - Lucas Pausada, Stove Builder, Buenos Aires

Frequently Asked Questions

  • Do I have to follow a schedule?

    No! The course is online but not live. This means you don't have to be available at specific times or days. The material is uploaded to the classroom, and you can connect whenever you're able to watch the videos and photos and download the bibliography.

  • Is the payment for the entire course?

    Yes! A single payment grants you one year of access to the material and all its updates.

  • How long is the course?

    Currently, the course has 2 hours and 48 minutes of high-definition videos, but we are constantly updating it with new material.

  • Can I download the material?

    You can download the photos, plans, and lists of materials and suppliers, but not the videos. You will have access to the videos for a year.

  • Is this course suitable for building an oven for a bakery?

    The course teaches you how to build semi-spherical ovens of the Tuscan and Neapolitan types. Within those models, you'll learn how to build both family-type and commercial ovens. That is, you'll be able to calculate large Neapolitan ovens and know how to build them.

  • Will I learn other types of ovens?

    No. The course specializes in semi-spherical ovens. You'll learn how to build them with clay, clay and bricks, and also with refractory bricks.

  • Do I need prior knowledge?

    No. All the knowledge you need is included in the course.