The primary structure of the oven is a cob dome with an interior radius of 1’-4” and an exterior radius of 2’-10”. The interior height measures 1’-3” while the exterior height measures 5’-3” from the ground.

From the bottom, two courses of rammed earth tires form a circular foundation enclosing compacted earth. In order to make the oven circular, one vertical rebar with a string is inserted in the earth to create an even radius.

Above the tires sits a layer of cob (sand + earth + straw) with glass bottles laid horizontally to save material. Above the cob, in the central part sits a layer of pumice stones, covered with aluminum foil, and topped with gravel and river sand to create the foundation for the internal portion of the oven. Above the rock and sand layers sits a 4.5” tall layer of bricks paving the internal space of the oven.

An arch of bricks follows the opening of the oven and is topped with a cob chimney to release the smoke. Closing off the oven is a layer of sand followed with a plastic sheeting and cob to create the dome shape. In the back are four 9” long cob legs that stabilize the structure.