Q: Do brick ovens use wood or gas?
A: Brick ovens are typically wood-fired, but some brick ovens utilize gas. In either case, the pizzas made inside of a brick oven cook extremely fast, with a crust that is charred to perfection.
Q: Why do some pizzerias prefer brick ovens to steel ovens?
A: When a brick oven is heated to roughly 600 degrees, the crust is heated to just under 400 degrees, while the top of the pizza is cooked at roughly 200 degrees. Those temperatures, many pizzaiolos say, are ideal for making the perfect pie. Meanwhile, pizza crust cooked at the same temperature in a steel oven will hit north of 550 degrees, which may result in burning as opposed to charring.
Q: What pizza styles are usually made with a brick oven?
A: Brick oven pizza is synonymous with Neapolitan pizza, which relies on the heat of the brick oven to achieve a crust that is simultaneously crispy, yet chewy. However, other styles of pizza are also made in brick ovens, including Sicilian pies.