• Facebook
  • Instagram
  • Pinterest
  • Snapchat
  • Twitter
  • YouTube
  • Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

MsMarmiteLover

  • Food
    • Recipes
    • Vegetarian
    • Vegan
  • Travel
    • France
    • Italy
    • Spain
    • UK
  • Wine
  • Gardens
  • Supperclubs/Events
  • About
    • Published Articles
    • Books
  • Shop
    • Cart

Cob oven making in Norfolk

August 5, 2016 4 Comments Filed Under: Food, Recipes, Uncategorized

white cottage thatched cottage in norfolk with Charlotte Eve
building a cob oven, norfolk
pic by @siennamarla
pizza oven at white cottage, norfolk
Making pizza in a wood fired cob oven, Norfolk

 ‘If you can leave your hand in for a second it’s not hot enough.’ 

We arrive at White Cottage in Norfolk just in time for homemade pizza fresh out of their cob oven, which has now reached a roaring 700°F (370°C). This oven is built from the cheapest materials: sand, clay, straw. I was supposed to arrive at 10 in the morning but, due to a feverish night, I’m only able to get there for lunchtime after taking paracetamol to stop the shivering. We stayed at Woodland Lodges, a peaceful lakeside retreat at Fritton filled with dappled meandering woodland paths, deer and rabbits. 

While I’ve always liked Norfolk – white beaches, good food, weird people – I’ve never been to the broads before, and would love to spend time reading and cooking on a canal boat on the watery network. 

Charlotte Eve and Kate Edwards live in a picture book (yellow, not white) thatched cottage and run courses on how to build a cob oven, a technology that can also be used to build houses. Charlotte opened a window in her cottage kitchen, which then functioned as a serving hatch. We collected our pizzas from there to be baked in the oven. 

Around 15 people attended the course, evenly divided between men and women. What did surprise me was that the women were more hands on than the men. 

Step by step recipe for building a cob pizza oven

Ingredients:

  • 12 bags of 10mm ballast (all in one, light concrete mix) – a mix of sharp sand and stones no larger than 10mm
  • Clay (if using potters clay 15%, natural dug clay 25%)
  • Straw (not hay)
  • Water, to add to the mix
  • Stick with a sharp point
  • Material for a base
  • Plaster trowel
  • Cooking surface (either fire bricks or metamorpic rock such as marble or granite)
  • Hardwood oven door (the height needs to be 63% of the internal height of the oven; the width is not as important but rule of thumb is about a foot or so)

Method:

1. Build a brick, wooden or stone base

Think about the height so you want a level where you can feed the fire, add and remove pizzas and operate bellows while sitting down. Diameter: a 1m diameter base will allow for cooking one pizza at a time. It needs to be strong to support the weight of the oven. You can make a cob base, which is very strong. The base must be weather proof and level.

2. Mix 1 part clay to 3 parts sandy subsoil by adding water and doing the cob dance (which entails jumping up and down on the pile).

3. Do 4 big mixes and in 2 of them add some straw (1 part) as well. Keep turning the big piles of cob, adding water and stamping. 

4. Lay the cooking surface level on the base. Use fire bricks or marble/granite.

building a cob oven, norfolk
pic by @siennamarla

4. Sculpt your oven around a dome of sand (use sharp sand and water to make it stick) which sits on the fire bricks. Smooth it over with a trowel. You don’t want irregularities because the oven will then have air pockets and cool parts. 

building a cob oven, norfolk
pic by @siennamarla
building a cob oven, norfolk
pic by @siennamarla


5. Build around the sandy dome by making cob bricks, the size of your palm, with your hands. The first layer is the cob without straw and the second is the cob with the straw (this insulates the oven). The wall must be at least 7 inches thick. Completely cover the dome. When it comes to the smoothing process, the women took over while their hubbies stood by, watching, chatting about plasterers and how they don’t notice the finer details. The oven was smooth as an egg by the time they were done primping. 

“Not that we’re perfectionists!” said one. 

building a cob oven, norfolk
pic by @siennamarla
building a cob oven, norfolk
pic by @siennamarla

6. Cut out a space for the oven door
Make a semi circular oven door from hardwood. The door must be 63% of the internal height. Use it as a template to draw around it in the cob. Cut into the cob with a trowel. Make sure the door fits perfectly so that you will have a good seal. 
Leave it to dry for two days.
When using the finished oven, soak the door in water then press it into the door space. This ensures that the heat is absorbed into the bricks.
 
7. Pull out the sand
Kate demonstrated how to dig out the ‘former’ (think the opposite of a mould), which we would usually do after leaving it a couple of days. The men became much more engaged when it involved fingering sand out of the oven and bandying innuendos about. 
Leave for a week to dry out.

building a cob oven, norfolk
pic by @siennamarla

building a cob oven, norfolk
pic by @siennamarla


8. Decorate the oven (optional)

Kate showed how, with a mallet, you could put tiles on the oven to make a mosaic exterior. Whether you want to add colour or not, making it into a sculpture is a fun idea. 

“You can do a dragon very easily.” 

Using a stick to bond it to the layers below, a nose was stuck on, followed by eyes, ears, lips and spikes. For fish fins and other more extended appendages, sticks can be inserted and left in place.

When creating a dragon oven, the nostril holes can go right through to create an even more impressive fire-breathing beast. In fact, this really improves the draw.

building a cob oven, norfolk
pic by @siennamarla
When the women went arty, the men again stood back and watched. 

“Some of us stand with hands in pockets, we know our place.”  

“Hand it over to the wife,” added another. 

Red nails were added to the dragons claws, then ‘eyelashes’ with branches.

building a cob oven, norfolk
pic by @siennamarla

9. Fire it up for 1 day
Ignite kindling and keep the fire going for at least six hours. You should be able to see the moisture from the cob. 

10. Final coat of cob
The oven now should be sealed either with more cob (without straw), fibre chalk or lime.

Then your oven is ready.

Maintenance: cover the oven when it is not in use. If it cracks, add more cob. 

Afterwards, the group settled on the grass with homemade flapjacks and cups of tea, bits of advice were shared. Don’t stay in Great Yarmouth. If forced to visit ‘Yarco’ (as it is apparently nicknamed), get curry at Planet Papadum. For the best fish ‘n chips, visit Grosvenor Fish Bar in Norwich. 

Norfolk: vagina pizza cob oven, which is based on the Gaia sculpture on the Isles of Scilly.

Above: their vagina pizza oven, which is based on the Gaia sculpture on the Isles of Scilly.

Charlotte’s pizza for the cob oven recipe:

For the dough:
3oz (100g) strong or extra strong white flour
1/2 tsp fast action dried yeast
A big pinch of salt
1/2 tbsp quality olive oil
Some hand hot water

Mix it, then knead for a few minutes until the dough has a spring in it.
Leave it to prove for about 1.5 hours.
Cut the dough with a sharp knife into portions and roll out with a rolling pin on floured boards.

For the tomato topping:
1 onion, sliced thinly
50ml olive oil
2 cloves garlic, crushed
1 tin good quality tomatoes
1 tsp sugar
Half a chilli
Big bunch of basil
Salt
Pepper
1 ball mozzarella cheese per pizza
Dried herbs
Local rapeseed garlic infused oil


Method:

Gently fry the onion in loads of good quality olive oil – do it really gently until slightly caramelised.
Add some crushed garlic, really good quality tinned tomatoes and a tiny touch of sugar. 
Cut a chilli in half and throw it in the sauce.
Add a big bunch of basil to the sauce.
Salt and pepper.
Simmer gently and let it reduce slowly.
Remove the chilli and basil.
Spread it on the pizza bases.
Tips:

Add your cheese – not too much – the pizzas cook so quickly in the cob oven that the cheese won’t have time to melt before the base is cooked if there is too much cheese.
Add dried herbs.
A drizzle of rapeseed garlic infused oil is great.
Avoid fresh basil before cooking – it wilts and burns up. 
Toppings like mushrooms and peppers should be roasted first otherwise they release water onto the pizza. 

The pizzas should cook and puff up (see below) in 1 minute in the oven.
Making pizza in a wood fired cob oven, Norfolk
Making pizza in a wood fired cob oven, Norfolk

Obviously the best way to learn to do this is to attend a cob oven building course. Cost for a one day course and lunch is £120 per person. They also teach how to make a cob tandoor oven.

If interested in doing one of their courses please contact Charlotte and Kate at sheepie32@hotmail.com.

Thanks to Sienna for co-authoring this piece.

I stayed courtesy of Hoseasons in a Meadow Premier 3 lodge at Fritton Lake Retreats, Fritton, Norfolk. A three-night short break for up to six people in a Meadow Premier 3 costs from £355, a week costs from £595. hoseasons.co.uk or call 0345 498 6130

Recent posts

Soup recipes for a broken arm

February 26, 2025

The future of farming

January 20, 2025

Poppy seed kifli pic: KERSTIN RODGERS

Hungarian poppy seed pastry ‘Kifli’ recipe

November 5, 2024

Previous Post: « Taste the world at Womad
Next Post: A load of cobblers – fruit recipes for summer puddings »

Reader Interactions

Comments

  1. Nic M

    August 5, 2016 at 9:35 am

    Ah, but we women are socialised to get on with the messy stuff: childbirth, pregnancy, menstruation, nappies, vomitous children, caring for sick relatives.

    It doesn't surprise me at all that the women got stuck in.

    Nice piece. Go Norfolk!

    Reply
    • Kerstin Rodgers aka MsMarmiteLover

      August 5, 2016 at 2:09 pm

      Did you see Gloss Witch piece on how the big society tends to mean more unpaid work for women?
      https://glosswatch.com/2016/08/04/new-statesman-the-kindness-revolution-sounds-like-yet-more-womens-work/

      Reply
  2. asharpknife

    August 7, 2016 at 7:19 am

    So cool, especially the sculpture element. If I ever have the right kind of garden space for it….
    I also love when pizza dough bubbles up like that. At the pizzeria I worked at for a bit in London the chefs got annoyed when that happened, and would pop the bubbles before sending the pizza out? I was always confused by that cos I think it's a good sign! Crispy goodness!

    Reply
    • Kerstin Rodgers aka MsMarmiteLover

      August 7, 2016 at 2:54 pm

      I agree, I love the bubbles!
      It was a great day, except for being so ill I had to lie down on the grass and sleep. Sienna had to take over for me.

      Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Primary Sidebar

MsMarmiteLover aka Kerstin Rodgers.

Chef, photographer, author, journalist, blogger. Pioneer of the supperclub movement.

This is my food and travel blog, with recipes, reviews and travel stories. I also stray into politics, feminism, gardening.

Kerstin Rodgers/MsMarmiteLover

msmarmitelover

Went with influencers to @standrewslakes in Kent w Went with influencers to @standrewslakes in Kent with @ourfinland @lakelandfinland @pcagency to experience Finnish food such as Karelian pies with egg butter, cinnamon buns, blueberry pies, and pea soup which they have with mustard and sour cream. We did zip lining, kayaking, saunas, whipped ourselves with birch sticks, ate in a gorgeous wooden bbq shed @arctic_cabins at the end of all this activity we were all tired but happy. @miramakeup @holidaywiththeheathers @amie_jane__ @onehungryasian @iamtimchung @travellingtuesdays @helimendetravels @charlotteemilyprice #presstrip
@camille.osullivan @camilleosullivanpics and @grah @camille.osullivan @camilleosullivanpics and @grahnort @wiltonsmusichall god this woman is talented. She did a solo show of The Rape of Lucrece. Her voice! #theatre #shakespeare #london
My latest article on Hungarian cuisine, a unique m My latest article on Hungarian cuisine, a unique meeting of east and west, for @ckbk It's a blend of Ottoman, Eastern and middle European, Austro-Hungarian empire and cowboy food. #food&travel #foodanthropology #hungary
Made Fermented Cucumber dill pickles from @nickvad Made Fermented Cucumber dill pickles from @nickvadasz book The Pickle Jar. At @katzsdeli in New York they sell half sours and full sours. I reckon these are 3/4 sour. The white mould is fine btw. These are delicious #pickleperson #fermentation #guthealthy
London in bloom: wisteria, cherry blossom, lilac, London in bloom: wisteria, cherry blossom, lilac, plum blossom, 🌸 you don’t need to go to Japan for the Sakura season- it’s all here- london at its most beautiful. #london
Bluebell walk on Wanstead flats. The scent is incr Bluebell walk on Wanstead flats. The scent is incredible: similar to lily of the valley. These are actual English bluebells - a deeper colour & more delicate than Spanish bluebells which are rather invasive. #london #walks #april #bluebells
Snapshots from portobello rd market. Portuguese fo Snapshots from portobello rd market. Portuguese folar de pascua bread from Lisboa patisserie,  a gorgeous mosaic table from Fez, my favourite antique shop @muirshindurkin, Alice’s shop, an Easter hat, the best wisteria I wrote a substack on portobello road: https://open.substack.com/pub/kerstinrodgers/p/where-to-go-in-portobello-road-the?r=3873k&utm_campaign=post&utm_medium=web&showWelcomeOnShare=true #london
I visited @tokyobagellondon with my granddaughter I visited @tokyobagellondon with my granddaughter yesterday to try one of their viral wobbly bunnies. We also tried the multi layer Oreo pancake cakes, the onigiri shaped croissant. My sister had the black sesame latte and I had yuzu tea. I spent £35 in a short space of time as each dessert was £5 but it was a fun experience. Ophelia said ‘lovely flowers’ which shows a degree of sophistication for a 2 year old. I preferred the strawberry to the coconut flavour . #londondaysout #grandmacore #easter
A quick high protein lunch of ratatouille with smo A quick high protein lunch of ratatouille with smoked tofu.  @pomoragoodfood olive oil then an aubergine cut into thick slices then quartered. Fry till translucent then add the chunks of red pepper. 2 fat garlic cloves sliced thinly, a block of smoked tofu in chunks, 2 bay leaves, a small handful of maldon salt. A courgette cut into thick half lengthways- then sliced into half moons. I might chuck in a handful of pantelleria capers in vinegar to give some acidity. Serve hot or cold. #sololunch #protein #vegetables
Inspired by @nickvadasz book The pickle Jar I used Inspired by @nickvadasz book The pickle Jar I used his dill pickles to make one of my favourite recipes for lunch - a potato, sour cream & pickle soup. Recipe on the blog. #soup #pickles
One of my favourite ways to eat mushrooms. Cook wh One of my favourite ways to eat mushrooms. Cook whole button mushrooms in olive oil, lemon juice, a little white wine vinegar, salt, bay leaves, whole coriander seeds, thyme, and white wine if you have it to hand. I used @pomoragoodfood olive oil. You can eat it straight away or leave it to marinate longer and eat the next day. #vegetarian #vegan #mushroomrecipe
Table side Caesar salad @maisonfrancois for @sienn Table side Caesar salad @maisonfrancois for @siennamarla birthday 🎂 #london #restaurants #caesarsalad
I went to sheffield to visit the @reclaimedbrickco I went to sheffield to visit the @reclaimedbrickcompany to look at their hand cut, wire cut and tumbled bricks for a herringbone patio. I love the historical aspect of bricks, the different quarries from different parts of the country. #patio #englishhistory story
Made brussel sprouts with pistachio pesto. The pis Made brussel sprouts with pistachio pesto. The pistachios came from Brontë in Sicily- they are the best pistachios in the world. You can make pesto with any nut: it’s usually with pine nuts but I’ve used hazelnuts, almonds (trapani), walnuts. #vegetarian #pesto #bronte
Bathroom palette: @firedearthuk scallop tiles @top Bathroom palette: @firedearthuk scallop tiles @toppstiles honed white marble skirting and dado @paintandpaperlibrary paint @sanderson1860 wallpaper this is my first rodeo when it comes to bathroom design. Follow my progress
Yesterday I cooked ( needed help with heavy pans a Yesterday I cooked ( needed help with heavy pans and pouring) pesto alle genovese. Made pesto in the vitamix: fresh basil leaves, 4 cloves garlic, 100g pecorino, 100g pine nuts, 150ml olive oil, salt, and juice of half a lemon. Whizz up.  Then cook the pasta - traditional shape is trofie but I only had fusilli. Top with small boiled potatoes and steamed green beans. Douse again with olive oil and more pine nuts. I served this with green salad with cucumber, avocado, pumpkin seeds and a mustard lemon olive oil dressing. #familylunch #sundaylunch #pestopasta #pestgenovese
Unstyled food photos no.4: butternut squash soup. Unstyled food photos no.4: butternut squash soup. Peel and cut up the butternut squash. Discard the seeds. Roast with olive oil, salt, smoked paprika in the oven for 30 minutes. Soften 2 brown onions in a deep pan with olive oil, add 3 cloves garlic minced, 3 bay leaves. Then add the veg stock powder and 1.5 litres hot water to the pan. Stir. Pour in the roast butternut squash. Cook for 10 minutes. Then remove the bay leaves and blend. Add 3 large scoops of natural yoghurt or skyr. Season to taste. Transfer back to the deep pan and serve with grated cheese, pumpkin seeds, chilli. 🌶️ #vitamix #soup #winterfood #agacooking
Unstyled food photos #3: roast cauliflower & garli Unstyled food photos #3: roast cauliflower & garlic cheese soup. Roast the cauliflower florets, unpeeled garlic cloves, one chopped brown onion in olive oil. Once golden, tip into a saucepan with a potato chopped small, 3 tbsps veg stock and 1.5 litres hot water. Boil till soft the. Add 100g cheddar. Stir then blend in a blender. Serve with grated cheese on top. #soup #vitamix #winterfood #cookingwithonehand #simplerecipes
Unstyled food photos: whole roast cauliflower with Unstyled food photos: whole roast cauliflower with ground almond crust, yoghurt, cumin, lemon juice and tahini sauce using @pomoragoodfood olive oil. First I parboiled the cauliflower then roasted it for 30 to 30 minutes with salt and olive oil in the oven. Add the ground almonds and bake for another 10 minutes. Then serve hot with the sauce. #highprotein #lowcarb #vegan #vegetarian #glutenfree
Unstyled food photos: carrot and preserved lemon s Unstyled food photos: carrot and preserved lemon soup. I’m eating a lot of soup as it’s easy to make with one hand and a vitamix. I roasted the carrots ( 1 kilo) in olive oil. Then boiled them with 2 tbsp veg stock, 1 tsp ground coriander, 1 tsp ground cumin and 2 litres hot water. For a thicker soup, add 1 tbsp of cornflour mixed with the stock juice and add. Once tender, I blended this with 2 whole preserved lemons, adding a little of the juice from the jar. Blend on medium then high. Serve with yoghurt. It’s a way of effortlessly eating a lot of vegetables in one meal. #winterfood #soup #vegetables
Load More... Follow on Instagram

Archives

Copyright © 2025 msmarmitelover