This video shows how I built a bread pizza oven based on Alan Scott 's original design. My oven includes steam injection for sour-dough bread making, four thermo-couples and the door design allows air to enter the oven from ash slot as desired.
The construction of oven base is on reinforced concrete base and concrete blocks. Compressed cement sheet and 200mm Hebel blocks supports the oven. The oven surround has 3 insulating layers: Calcium silicate, ceramic blanket and Hebel blocks. This was then encased in a removable corrugated iron roof. The oven has a temperature gradient over 7 days from 400-50 degrees Centigrade.