Long before there we had the clinical hi-tech and rather fancy metal ovens of today, there were simple stone and earth ovens. These date back to times long ago, but they often with a very similar design as the home pizza ovens you will see today. Many have a rounded, domed baking area, with a vent at the front. There is no real mystery as to why we still use the same designs to cook our food that were the standard form at least a thousand years ago; when an oven works so beautifully, why on earth would you change it? Many people would argue that this is the only way to cook your pizza, and that you really can actually taste the difference between pizzas cooked in traditional or wood fired ovens and the modern equivalents. These ovens are not just for high turnover restaurants, there are many options for enjoying your own outdoor pizza ovens which need not be expensive but will take a little of your time for great and long lasting rewards