Oven & technique reminiscent of tandoor breadmaking,
but have seen photos of a quite similar operation in Israel...

I'm a bit of a frustrated baker; figured out how to produce
a good sour dough, and now can't (or should'nt) eat the
stuff, due to carbohydrate content...

A pile of firebrick at my old shop became an ersatz oven,
holidays - I'd fire it with broken-up wood pallets and make
pizzas for the assembled multitude... :)
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