KEY TO A HOT COB OVEN IS WELL SEASONED WOOD – 3rd wk in July 2014

Initially the cob oven is a damp structure just like a wet cement structure. After ten days of summer weather, (the warmer and windier the better,) it is time to scoop out the damp sand which gives the final cob oven its shape.

To speed up the natural drying process (as we needed to do!) small fires can be lit on the fire bricks for short periods to gradually dry the inside of the oven. This we did three times a day for a few days until we prepared dough and pizza toppings – and assembled a pizza making team of teenage nephews!

Voila - Conor Neville prepares to serve the first pizza from the new cob oven to be shared with the brothers Adam and Brian, while Áine checks on the seasoning wood supplies.

Voila – Conor Neville prepares to serve the first pizza from the new cob oven to be shared with the brothers Adam and Brian, while Áine checks on the seasoning wood supplies.

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