The primary reference for this topic is the book by Tom Jaine , first published by Prospect Books . It is widely considered a foundational DIY guide, covering the history, construction, and operation of traditional brick ovens. Key Technical Research & Papers
: A study on a pilot-scale traditional wood-fired pizza oven found that at a firewood feed rate of , the oven floor can reach an asymptotic temperature of
In addition to the Jaine book, several technical and academic studies analyze the thermal performance and engineering of these ovens:
: Modern studies use Computational Fluid Dynamics (CFD) and Finite Element Analysis (FEA) to simulate thermal behavior and structural stability in biomass ovens. Oven Design Principles
: Research published in Foods and Journal of Food Engineering notes that traditional ovens typically have an average thermal efficiency of
