Your Brick Oven

In 1992, Russell Jeavons opened a unique restaurant in an old cottage in one of South Australia’s prized wine districts. Famous for opening only one night a week, on Friday nights, it became renowned for its fresh, simple food cooked entirely in Russell’s wood-fired brick ovens. The pizzas are particularly celebrated, with toppings featuring fine regional ingredients combined on classic, thin, wood-oven cooked bases.

This book is divided into two parts. The first offers a step-by-step…