The first baking molds were developed by the Egyptians. A cone-shaped oven, with an ember-heated interior, made soft, flat dough, adhering to its external walls, reach the point where it could be consumed (baked).
Little by little, the equipment evolved, until it took on characteristics that are very close to the oven we use today.
The traditional bread oven is usually a clay or brick construction with a flat base where wood is first placed and allowed to burn to heat it. When the oven is at the right temperature, the coals are placed in a corner, the surface is cleaned and the baked goods (bread, cakes, pizza, meat or fish) are placed in the oven.
This oven has the characteristic that the dome is built in round tiles.