Masonry oven Masonry oven A masonry oven, colloquially known as a brick oven or stone oven, is an oven consisting of a baking chamber made of fireproof brick, concrete, stone, clay, or cob. Though traditionally wood-fired, coal-fired ovens were common in the 19th century, and modern masonry ovens are often fired with natural gas or even electricity. Modern masonry ovens are closely associated with artisanal bread and pizza, but in the past they were used for any cooking task involving baking. Masonry ovens are built by masons. Humans built masonry ovens long before they started writing. The process began as soon as
Earth structure principal directions, based on wall thickness, story height, bracing wall spacing, and the roof, loft and second story weight above earthen walls. Building techniques that are more ductile than brittle, like the contained earth type of earthbag, or tire walls of earthships, may better avoid collapse than brittle unreinforced earth. Contained gravel base courses may add base isolation potential. Wall containment can be added to techniques like adobe to resist loss of material that leads to collapse. Confined masonry is effective for adobe against quake forces of 0.3 g may be useful with earthen masonry. Many types of reinforcement can