Sure thing. Start with a solid base—use concrete blocks or a stone slab; make it level so the oven stays steady. For the walls pick seasoned firebrick, about 1.5 inches thick; they’re tough and hold heat. Keep the dome shallow, not a full dome—an 8‑to‑10‑inch rise is enough to keep the heat focused. Insulate the interior with firebricks and a layer of fire clay or ceramic fiber; that’ll keep the oven hot without using too much fuel. The door should be a single slab that swings out, with a metal frame so it doesn’t warp. Finally, finish the outside with a weather‑proof sealant so the wood doesn’t rot. Keep the design simple, and you’ll have a reliable oven in no time.