Brick ovens date back thousands of years, the first being used in Ukraine around 20,000 BC. The process surprisingly hasn't changed very much since, and there’s a reason why brick ovens are still prevalent today: The taste is unmatched.
Brick oven pizza is cooked quicker than in a conventional pizza oven, which means less wait time between ordering and eating, typically only taking 2-3 minutes to cook. A big reason for the hasty cooking time is the extremely high temperature at which the pizza is cooked, which ranges anywhere from 570 to 800 degrees Fahrenheit, depending on the crispiness of the pizza.
What really differentiates the brick oven from the conventional oven is what happens inside. The entire process of a brick oven is more intimate than a conventional oven. The heat generated from the wood fire is spread throughout the oven and absorbed by the inner brick walls, the small controlled fire heating the entire oven for hours. The intense but controlled heat absorbs any moisture in the dough that would be accumulating at the base of the pizza and quickly crisps the crust, which means you won’t find any soggy feeling dough at a brick oven pizzeria.
If you enjoy your pizza with a topping, brick ovens are the way to go. Toppings on the pizza are more crisp, being cooked quickly and evenly through. For anyone seeking a healthier option, vegetable toppings are cooked quickly allowing them to retain their vitamins and nutrients, giving a tastier, healthier dish. The smoky flavor extracted from cooking a pizza in a brick oven can’t be replicated in a conventional pizza oven, giving a unique and delicious experience.