Brick Oven Vs. Wood Fired Pizza: Which Is The Real Mvp?

The world of pizza is vast and diverse, with countless variations and styles to choose from. Among the most popular choices are brick oven and wood fired pizzas, each offering its own unique flavor and texture. But which one is the superior choice? In this comprehensive guide, we’ll delve into the key differences between brick oven vs. wood fired pizza, exploring their respective advantages and disadvantages to help you make an informed decision.

Cooking Methods

Brick Oven: Brick ovens are heated by burning wood or gas inside a sealed chamber, creating a consistently high temperature. The heat is absorbed by the bricks, which then radiate it evenly onto the pizza.

Wood Fired: Wood fired ovens, as the name suggests, are fueled by burning wood directly in the oven. This produces a more intense, smoky flavor and creates a slightly charred crust.

Heat Distribution

Brick Oven: The enclosed nature of brick ovens allows for consistent heat distribution throughout the cooking chamber. This results in a more evenly baked pizza with a crispy crust and a well-cooked interior.

Wood Fired: Wood fired ovens have a more uneven heat distribution, with hotter areas near the flames and cooler areas away from them. This can lead to slightly charred spots on the crust while leaving other areas softer.

Flavor

Brick Oven: Brick ovens produce a slightly more subtle flavor, allowing the natural flavors of the ingredients to shine through. The consistent heat distribution also prevents any overpowering smokiness.

Wood Fired: Wood fired ovens impart a distinct smoky flavor to the pizza, adding an extra layer of complexity and depth. The charred crust also contributes to a more pronounced flavor profile.

Crust Texture

Brick Oven: Brick ovens typically produce a thin, crispy crust with a slight crunch. The radiant heat from the bricks creates a uniform crust that is well-balanced and satisfying.

Wood Fired: Wood fired ovens produce a slightly thicker, chewier crust with a more charred exterior. The uneven heat distribution can result in a crust with a variety of textures, from crispy to soft.

Cooking Time

Brick Oven: Brick ovens are generally more efficient at cooking pizzas due to their consistent heat distribution. Pizzas typically cook in 5-10 minutes in a brick oven.

Wood Fired: Wood fired ovens take slightly longer to cook pizzas, usually around 10-15 minutes. This is because the wood needs to be continually fed to maintain the desired temperature.

Cost

Brick Oven: Brick ovens are typically more expensive to install and maintain than wood fired ovens. The cost can vary depending on the size and complexity of the oven.

Wood Fired: Wood fired ovens are generally more affordable to install and maintain, making them a popular choice for home cooks and small businesses.

Summary: The Verdict

The choice between brick oven and wood fired pizza ultimately depends on personal preferences and the desired culinary experience. Brick ovens offer a more consistent cooking experience with a subtle flavor profile, while wood fired ovens provide a more intense smoky flavor and a chewier crust. Both methods have their advantages and disadvantages, and the best choice for you will depend on your individual tastes and priorities.

Questions We Hear a Lot

1. Which type of oven produces a healthier pizza?

Both brick oven and wood fired pizzas can be healthy options, as they are typically made with fresh ingredients and whole wheat or sourdough crusts. However, wood fired pizzas may contain slightly higher levels of polycyclic aromatic hydrocarbons (PAHs), which are produced by the burning of wood.

2. Can I use a brick oven to cook other foods besides pizza?

Yes, brick ovens can be used to cook a wide variety of foods, including bread, meat, vegetables, and desserts. The consistent heat distribution makes them ideal for roasting, baking, and grilling.

3. How often should I clean my wood fired oven?

Wood fired ovens should be cleaned regularly to remove ash and debris. The frequency of cleaning will depend on how often the oven is used, but it is generally recommended to clean it after every 20-30 uses.

4. Can I use any type of wood to fuel a wood fired oven?

No, not all types of wood are suitable for burning in a wood fired oven. Hardwoods, such as oak, maple, and hickory, are preferred as they burn hotter and produce less smoke. Avoid using softwoods, such as pine or fir, as they can produce excessive smoke and creosote.

5. Is it difficult to build a wood fired oven?

Building a wood fired oven can be a complex task, especially for those without prior experience. It requires careful planning, sourcing the right materials, and skilled craftsmanship. However, there are also pre-built wood fired ovens available for purchase, which can simplify the process.