Air, water, and bread
What else do you need to survive? 

Whoever invented bread deserves my unreserved gratitude.
I'm so addicted to bread that I started to make my own bread a few years ago while living in India where there's no tradition of leavened bread, which is my staple. 
Making your own bread and pizza is fun and very rewarding and not as complicated as one would think.
One day I figured out that it would be extremely cool to have my own brick oven where I could bake bread and pizza.
Not just have one mind you, but build one from scratch as well.

Beside the challenge and satisfaction of building a functional oven myself, I was also interested in the engineering aspect of the project. I started to read a lot on the subject and not surprisingly found that there's a lot of science and technology behind it.
I was also surprised to see how many people were also building their own brick oven in their backyards, with the ultimate satisfaction of baking succulent breads and pizze.
Like me, most of these brick oven aficionados had never done any masonry work or laid a brick in their lives, but they nevertheless managed to build great looking and functional ovens. This comforted me in the idea that this enterprise wasn't too ambitious or unrealistic and totally within my reach - I was not going to build the Colosseum or the Millau bridge after all.

With a mix of perseverance, some ingenuity, a lot of information and a set of minimal diy skills, I thought it could be achievable. 
So after about a year of studying the subject, I finally started to build my oven in the courtyard of our little stone house in Istria.

The following pages describe the oven I built: how I planned it, photos and description of the building process and the tools and materials I used.
I also included information about brick oven 'science' and also a list of references and websites I read during my brick oven adventure.

Marcel - pizzaiolo apprentice - from my cartoon blog