A door is a useful component of any tradition wood fired oven for use in establishing the desired temperature, maintaining a temperature for cooking, and keeping the oven free from debris while not in use. A simple rectangle oven door is very simple to make with basic hardwood, a hand saw or circular saw, a cordless or corded drill, a screwdriver or suitable drill bit, and suitable hardwood screws. It is imperative that untreated hardwood be used in place of alternatives such as softwoods like pine. Softwoods will be susceptible to smoldering and catching much faster than hardwoods. Also ensure that the wood chosen is not treated with harmful chemicals such as chlorine as these may be released while the oven is operational.
Do not paint or seal the wood door with paint, clear lacquer, or waxes. While the oven is in operation the extreme temperatures generated will likely burn off or damage any sealant applied. Additionally before using the oven it is suggested that the door be soaked in water for around 10 minutes to first saturate the wood with water. This water will help prevent the door from being damaged or catching fire while in use. The application of sealant will additionally make the absorption of water into the wood more difficult.
Usage of the door will generally occur while the oven is in use and cooking foods such as bread or roasts. An oven door is not recommended for use when cooking pizza. First allow the fire to build in heat while the oven door is open. Once the temperature reached is sufficient move the fire to the back of the oven and place the oven door in place. After 5 minutes recheck the temperature of the vault. At this point the oven temperature will have stabilised, become evenly distributed, and is ready for cooking.
Be careful not to close the door fully when in use but to leave a gap to enable oxygen to circulate within the oven. Closing the door will starve the fire of oxygen to such an extent that when the door is finally removed a small eruption may take place.