Your Brick Oven: Building it & Baking in it

A guide to building and using a wood—fired brick oven, with recipes and construction tips.

In 1992 Russell Jeavons opened, and cooked at, a unique restaurant in an old cottage in one of South Australia’s prized wine districts. It was famous for the fact that it only opened on one night of the week, on a Friday night but is famous most of all for its fresh, simple food cooked entirely in Russell’s wood—fired brick ovens. The pizzas are renowned and their toppings drip with fine regional ingre...