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
In addition to the Jaine book, several technical and academic studies analyze the thermal performance and engineering of these ovens: Building a Wood-Fired Oven for Bread and Pizza
: Semi-empirical models have quantified that approximately 46% of energy is lost through flue gases (smoke) and 26% through the oven walls, highlighting the critical importance of insulation. The primary reference for this topic is the
: Research published in Foods and Journal of Food Engineering notes that traditional ovens typically have an average thermal efficiency of : Research published in Foods and Journal of
Construction varies based on the intended primary use—bread or pizza: Building a Wood-Fired Oven for Bread and Pizza - Amazon.com
: 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
: 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