Many people tend to think good pizza comes from a classic brick pizza oven. Brick is one of the more traditional materials used. They can range anywhere in size, with the half-dome and the barrel vault being the two most common. Commercial brick ovens are widely available with room for customization. They are a fantastic addition to the backyard cooking areas.
Parts of a Brick Pizza Oven
Many backyard brick pizza ovens use a domed design. The enclosure walls are built using a binding agent to hold heavy-duty fire bricks. Those bricks are also laid into the floor of the oven so that it completely surrounds the inside. Both the material and the dome design help to retain and equally distribute heat. Modern brick ovens pizza ovens have helpful tools to properly gauge and control the internal temperature. The opening of the oven is designed to be large enough for pizzas and dishes but not large enough for the heat to escape. The door of a pizza oven is usually heavy with vents built in.
Fuels and Styles
Wood is the most common fuel type for brick ovens. Similar to grilling or smoking, different types of wood add their own unique flavors. Pairing a dish with the right wood smoke can significantly elevate the recipe. Maple wood adds a unique undertone to fresh focaccia and is complimentary with cedar plank salmon. There are convection and natural gas pizza ovens, but they do not add as much unique flavor.
