Once a year, my friends and I rent a cabin somewhere off the grid. Sometimes, those cabins (or small ex-farms) still have working stone ovens. It&#x27;s not hard, you make a big fire and when the wood has been reduced to embers and the stone has soaked up the heat, you put your baking goods into it. It works great for pizza, bread, pastries, everything. You have to inspect the state of the process from time to time, but as you get more experience you need to do it less frequently.<p>Personally, when I bake things in modern ovens, I don&#x27;t use the thermometer either. Sort of, because they still have a thermostat of course. But in general you really don&#x27;t need a thermometer for baking.