Brick ovens or artisan ovens create an authentic pizza that gives your crust the traditional taste that has been around for centuries. Brick ovens use three different heating methods that can be used to heat these types of ovens. Great for commercial businesses who want to provide guest with that great tasting wood-fired pizza. They also make for an amazing addition to the landscape in the back yard of residential users.

Convection works with air convection that current through the body of the appliance via a heating element. It heats up the air and increases the volume so it becomes buoyant and rises filling the oven with hot thick air. The shape of the dome used in a brick oven creates a natural airflow. Reflective heating uses radiant heat and heats the food up through the top and the bottom. It heats quickly and thoroughly using reflective surfaces. In a brick oven the heat is reflected off the bricks bake to the pizzas that are cooking. The stone hearth also conducts the heat to the crust of the pie by trapping heat in the stone.

Heating a brick oven can be as simple as lighting a fire. You can use wood, coal, or have it fitted with a gas line. Most commercial users and some home users will use a wood-fired oven with a gas line back up. Heating up your oven can be time consuming, although it is well worth it. The average pre-heating time is about 45 minutes; however it can trap the heat for hours.

Cooking times will vary depending on what you are actually cooking. The possibilities are really limitless in these ovens; don't think these bad boys can only cook a pizza. I have made chicken, bread, pizza, brownies and duck. However, we are all things pizza here! Keep in mind these types of ovens are made to do one thing, get hot. The temperatures can reach up to 1000°F, but normally stay around 700°F- 800°F.

Wood-fired brick ovens will always hold a special place in any pizza lover's heart as being the purest way to cook a pizza. Brick ovens have been around since the dawn of civilization. Ancient brick ovens found in Pompeii are still able to be run with only a few minor repairs. Brick ovens are spread out all over Europe and can still be seen today