Dutchoven baking

Ready to go. Easy to use.

This pre-seasoned oven needs no prepping. Simply place coals on top, and beneath your oven with the door in place for 20 minutes to bring the interior to the optimum cooking temperature.

Slide a freshly made pizza directly into the oven, replace the door, and in less than four minutes you’ll have a pizza with a blistered, golden-brown crust.

The cork door keeps your hands free from burns (black cork is fire resistant and an amazing thermal insulator).

Some notebook sketches, and sketch models

After about 25 minutes the oven reaches just over 600 degrees and with one set of coals will last for about 45 minutes. The oven cooks 10” thin crust pizza in about 4-5 minutes. I’ve used the oven a few times while having people over and watched how people react and respond. What is wonderful about cooking them one at a time, is people nearly always share their pizza with others as they come out of the oven. The oven has worked as I had hoped in pulling people outside and lengthened the time it takes to cook and eat. This lengthen while still ‘active’ has certainly helped promote conversation and eased social awkwardness.