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August 18′ Oven of the Month – Ben Mastel

Hi Stone Bakers! Welcome to August’s oven of the month! Congratulations to our winner Ben Mastel for his brilliant Primo 60 oven!


We really like Ben’s brick stand and matching archway, the whole colour scheme works really well. This looks like a perfect secluded area of the garden for those evening pizza parties!

Here’s what Ben had to say about his experience: 

We did a great deal of research on which oven to buy before taking the plunge. Much as I wanted to try and construct one from scratch with a complex brick vault dome, this may have been beyond my skillset – and I am not convinced the end result would have delivered the results we wanted.

In the end, we agreed that we needed a high performance one-piece dome and a solid hearth, but still offered the flexibility to be customized to our taste. The content and support on The Stone Bake Oven Company website, was extremely useful here.

The next criteria was cooking efficiency. A quick search online yields some interesting insights into the competitive nature of the outdoor oven enthusiast! With this in mind, we wanted to ensure the oven achieved a high maximum temperature, with decent heat retention – insulation being the key here. 

The design for our base is pretty straightforward and incorporates a BBQ and wood store. It is probably over-engineered in terms of the slab and reinforcement, but we had a steel lintel left over from work on our house! The base is insulated with both a vermiculite mix and then 50mm of silicone fireboard.

The dome was then insulated with several layers of silicone fire blanket and held in place with plasters lathe as suggested on the Stone Bake manuals. The next decision was what to render the oven with.  We decided to use a two-coat flexible coloured render system, which worked out well. One tip I would offer here, is make a curved float to apply the mix and topcoat – it made the job a whole lot easier.

We are absolutely delighted with the end results and the oven has become the focal point of the garden. I am pleased to report, it will generate in excess of 650 degrees celsius and will cook a delicious pizza in 90 seconds. The heat retention is extraordinary and we are now experimenting with slow cooked dishes overnight. The BBQ has hardly been used since the oven became operational.

The highlight for us is having friends and family over for pizza parties and seeing the exuberance on everyone’s face as they experiment in the creation and cooking of their own individual masterpieces! “

Thanks so much for sharing Ben and we hope you enjoy your pizza oven for many years to come!










If you would like to be in with a chance of winning Oven of the Month, simply send in photos of your oven and some feedback to Whether you purchased your oven a while ago or are a new customer, we would love to hear from you!


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