{"title":"Authentic Pizza Ovens","description":"\u003cp\u003eAuthentic Pizza Ovens are handmade brick wood fired ovens from Portugal, and Crustify Pizza Ovens is an authorized Authentic Pizza Ovens dealer. Every traditional oven is a firebrick and mortar dome under patented rockwool insulation and refractory cement, so the outside stays cool while the floor runs at pizza temperature. The lineup covers nine families: the flagship \u003ca href=\"\/products\/authentic-pizza-ovens-lisboa-brick-pizza-oven\" style=\"color:#8B1A0A; font-weight:bold; text-decoration:underline;\"\u003eLisboa\u003c\/a\u003e, the classic \u003ca href=\"\/products\/authentic-pizza-ovens-pizzaioli-brick-pizza-oven\" style=\"color:#8B1A0A; font-weight:bold; text-decoration:underline;\"\u003ePizzaioli\u003c\/a\u003e, the portable Maximus and Prime, the Lume and Ventura facade families, and Custom Builders cores for \u003ca href=\"\/collections\/built-in\" style=\"color:#8B1A0A; font-weight:bold; text-decoration:underline;\"\u003ebuilt-in pizza oven\u003c\/a\u003e projects.\u003c\/p\u003e\n\u003cp\u003eOvens ship free over $750, liftgate included. Which brick oven fits your space? The \u003ca href=\"\/pages\/pizza-oven-buying-guide\" style=\"color:#8B1A0A; font-weight:bold; text-decoration:underline;\"\u003epizza oven buying guide\u003c\/a\u003e walks through the decision, and the comparison and honest skips below cover every Authentic Pizza Ovens family we carry.\u003c\/p\u003e","products":[{"product_id":"authentic-pizza-ovens-lisboa-brick-pizza-oven","title":"Authentic Pizza Ovens Lisboa Brick Wood Fired Pizza Oven","description":"\u003cstyle\u003e\n  .lis-h2 { color:#8a1f12; font-weight:700; margin-top:34px; }\n  .lis-h3 { text-decoration:underline; text-decoration-color:#000000; text-decoration-thickness:2px; text-underline-offset:4px; color:#111; margin-top:26px; }\n  .lis-img { max-width:100%; height:auto; border-radius:8px; display:block; margin:18px auto; }\n  .lis-cap { font-size:14px; color:#555; text-align:center; margin:-8px 0 18px; }\n  .lis-table { width:100%; border-collapse:collapse; table-layout:fixed; margin:20px 0; font-family:Arial,sans-serif; }\n  .lis-table th { background:#8a1f12; color:#fff; padding:12px 10px; text-align:left; font-size:15px; word-break:normal; overflow-wrap:break-word; }\n  .lis-table td { border-bottom:1px solid #ddd; padding:12px 10px; vertical-align:top; font-size:15px; word-break:normal; overflow-wrap:break-word; }\n  .lis-table tr:nth-child(even) td { background:#faf5f4; }\n  .lis-cards { display:none; }\n  @media (max-width:600px) {\n    .lis-table { display:none; }\n    .lis-cards { display:block; }\n    .lis-card { border:1px solid #ddd; border-radius:10px; padding:14px 16px; margin:14px 0; font-family:Arial,sans-serif; }\n    .lis-card h4 { margin:0 0 8px; color:#8a1f12; font-size:17px; }\n    .lis-card p { margin:4px 0; font-size:15px; }\n  }\n  .cart-specs { width:100%; border-collapse:collapse; margin:16px 0; font-family:Arial,sans-serif; }\n  .cart-specs th { background:#8a1f12; color:#fff; padding:10px 12px; text-align:left; width:36%; font-size:15px; vertical-align:top; }\n  .cart-specs td { border-bottom:1px solid #ddd; padding:10px 12px; font-size:15px; vertical-align:top; }\n  .lis-video { max-width:560px; margin:14px auto 6px; }\n  .lis-video iframe { width:100%; aspect-ratio:16\/9; height:auto; border:0; border-radius:8px; }\n  .lis-short { max-width:315px; margin:14px auto 6px; }\n  .lis-short iframe { width:100%; aspect-ratio:9\/16; height:auto; border:0; border-radius:8px; }\n  details[style*=\"border-bottom\"] \u003e summary { list-style:none; cursor:pointer; }\n  details[style*=\"border-bottom\"] \u003e summary::-webkit-details-marker { display:none; }\n  details[style*=\"border-bottom\"] \u003e summary::after { content:none; }\n  details[style*=\"border-bottom\"] \u003e summary:hover { background:#eef1f5 !important; }\n  details[style*=\"border-bottom\"][open] .pin-arrow { transform:rotate(180deg); }\n\u003c\/style\u003e\n\n\u003ch6\u003eDescription\u003c\/h6\u003e\n\n\u003cp\u003eThe Lisboa pizza oven is the flagship of the Authentic Pizza Ovens traditional line, the Authentic Pizza Ovens Lisboa: a firebrick and mortar dome, handmade in a town north of Lisbon, Portugal, wrapped in patented rockwool insulation and cased in refractory cement. It is the model the company built first and still sells most, because of the door. The Lisboa's taller dome and split Dutch door show the fire, take a rotisserie spit, and still seal tight enough to bake bread the next morning on stored heat. Five facades, one Lisboa pizza oven underneath. Crustify is an authorized dealer, and every Lisboa ships free with liftgate delivery.\u003c\/p\u003e\n\u003cp\u003eIf you have been pricing refractory ovens, this is the one that closes the gap. The Lisboa brick oven delivers the construction that makes a \u003ca href=\"\/collections\/hpc-fire\" style=\"color:#8B1A0A; font-weight:bold; text-decoration:underline;\"\u003eHPC Fire\u003c\/a\u003e cook the way it does, a hand built masonry dome and floor, at well under half the price, and it will hold the 700 to 850°F floor that \u003ca href=\"https:\/\/www.pizzanapoletana.org\/en\/\" target=\"_blank\" rel=\"noopener noreferrer\" style=\"color:#8B1A0A; font-weight:bold; text-decoration:underline;\"\u003eNeapolitan pizza\u003c\/a\u003e asks for with room to spare. Below is everything a buyer needs to decide: how it is built, what each facade changes, how it cooks, how it is installed and cured, and who should not buy it.\u003c\/p\u003e\n\n\u003ch2 class=\"lis-h2\"\u003eWhy a Portuguese Brick Dome Cooks Differently\u003c\/h2\u003e\n\u003cp\u003eA Portuguese brick pizza oven and a stainless steel oven reach the same temperature and cook nothing alike. Steel heats fast and gives its heat up fast; when the flame drops, so does the floor. A Lisboa pizza oven stores heat in roughly 1,300 pounds of firebrick, mortar, and refractory cement, then radiates it back from the dome and conducts it up through the floor. Authentic Pizza Ovens' own tolerance sheet rates the dome to hold above 350°C, about 660°F, for around four hours after peak firing. That number is behind the second morning bread, the overnight braise, and a pizza floor that recovers between pies.\u003c\/p\u003e\n\u003cp\u003eThe Lisboa pizza oven is built in three layers. The chamber is fire brick at roughly 40 percent alumina, rated for service around 1,200°C, in refractory mortar rated near 1,500°C, so the material touching the fire is nowhere near its limit at pizza temperature. Around that sits 50 to 80 millimeters of rockwool at 80 to 120 kilograms per cubic meter, held by steel mesh. The outer shell is calcium aluminate refractory cement with chamotte aggregate, 30 to 50 millimeters thick, at roughly 25 megapascals. Wall thickness runs close to six inches, and the outside stays cool enough to touch while the floor is at 800°F.\u003c\/p\u003e\n\u003cimg class=\"lis-img\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0695\/7760\/5375\/files\/authentic-pizza-ovens-lisboa-brick-pizza-oven-rockwool-insulation-factory.webp?v=1789595759\" alt=\"Rustic Lisboa pizza oven finished on the Authentic Pizza Ovens factory floor in Portugal, with domes behind it still wrapped in rockwool insulation before the outer shell\" width=\"800\" height=\"465\" loading=\"lazy\"\u003e\n\u003cp class=\"lis-cap\"\u003eA finished Rustic Lisboa on the factory floor. The domes behind it are at the second layer, wrapped in rockwool and mesh, waiting for the refractory shell.\u003c\/p\u003e\n\u003cimg class=\"lis-img\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0695\/7760\/5375\/files\/authentic-pizza-ovens-lisboa-brick-pizza-oven-handmade-portugal-factory.webp?v=1789585084\" alt=\"Craftsman applying the outer refractory layer to a stone arch Lisboa pizza oven dome at the Authentic Pizza Ovens factory in Portugal\" width=\"768\" height=\"1024\" loading=\"lazy\"\u003e\n\u003cp class=\"lis-cap\"\u003eEvery Lisboa is built by hand in Portugal. Here the outer refractory layer goes on over the rockwool wrap.\u003c\/p\u003e\n\u003cp\u003eTwo details separate this from a kit oven. The Lisboa pizza oven arrives as one finished piece with the dome, floor, insulation, and shell already bonded, which is why it weighs what it weighs and why it needs a hoist, not a Saturday of assembly. And the hardware is cast aluminum, an Al-Si10Mg alloy at about 230 megapascals, on the door, the chimney cavity, and the chimney itself, with a 5 to 6 millimeter borosilicate viewing window. No galvanized or zinc coated part anywhere on the oven, so nothing near your food will flake or off-gas at temperature. The \u003ca href=\"\/blogs\/news\/7-reasons-to-have-an-outdoor-brick-pizza-oven\" style=\"color:#8B1A0A; font-weight:bold; text-decoration:underline;\"\u003ebrick pizza oven guide\u003c\/a\u003e goes deeper on why mass matters.\u003c\/p\u003e\n\n\u003ch2 class=\"lis-h2\"\u003eThe Dutch Door and the Rotisserie: What Makes a Lisboa a Lisboa\u003c\/h2\u003e\n\u003cp\u003eAuthentic Pizza Ovens builds two dome shapes. The Pizzaioli is the low dome with the wide mouth, the pure pizza geometry. The Lisboa pizza oven is the taller dome with the taller opening, 15.5 by 12 inches, behind a cast aluminum door split like a barn door that swings left to right, the only Dutch door pizza oven in the range. Open the top half and you have a fire feature after dinner; open both and a spit runs straight through for a chicken, a leg of lamb, or a porchetta over live coals. The Pizzaioli's pull down door can do neither. That is the whole choice between the two.\u003c\/p\u003e\n\u003cp\u003eInside, the two share the same 31 by 31 inch floor and 19 inch dome height, so the Lisboa gives up nothing on pizza; two twelve inch pies side by side is normal use. The taller dome adds headroom for tall roasts, a lidded Dutch oven, and bread that wants to spring. It costs a narrower door than the Pizzaioli's 19.7 inches, which matters only for sheet pans wider than fifteen inches. For most buyers the Lisboa pizza oven is the more versatile of the two, and the rotisserie is the feature owners talk about most; it is a Lisboa brick oven first and a rotisserie pizza oven second.\u003c\/p\u003e\n\n\u003ch2 class=\"lis-h2\"\u003eChoose Your Lisboa Finish\u003c\/h2\u003e\n\u003cp\u003eAll five finishes are the same Lisboa pizza oven: same firebrick dome, same door and chimney hardware, same floor, same five day cure, same three year warranty. What changes is what you see, what it weighs, and in one case how big the outside is. Pick the geometry first (you already have, it is a Lisboa) and the facade second. Every finish below is in the variant picker above with its own price and photos.\u003c\/p\u003e\n\n\u003ch3 class=\"lis-h3\"\u003eLisboa Premium: the white dome you can make your own\u003c\/h3\u003e\n\u003cimg class=\"lis-img\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0695\/7760\/5375\/files\/authentic-pizza-ovens-lisboa-premium-brick-pizza-oven-dutch-door-fire.webp?v=1789584439\" alt=\"Lisboa Premium brick pizza oven with the Dutch door open and a wood fire burning, on a white block base with wood storage below\" width=\"744\" height=\"992\" loading=\"lazy\"\u003e\n\u003cp\u003eThe Premium is the original: a terracotta brick arch around the door and a white stucco dome, 39 inches wide and deep, 31 inches tall, about 1,300 pounds. It is the finish to buy if you want to paint or tile the dome to match your outdoor kitchen, because the white shell takes high heat paint or a high heat tile adhesive once the oven is cured and has run for a few weeks. It is also the lowest price into a Lisboa pizza oven. Left white, it reads Mediterranean; tiled, it reads however you want it to.\u003c\/p\u003e\n\n\u003ch3 class=\"lis-h3\"\u003eLisboa Stone Arch: natural stone around the door, white dome behind\u003c\/h3\u003e\n\u003cimg class=\"lis-img\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0695\/7760\/5375\/files\/authentic-pizza-ovens-lisboa-stone-arch-brick-pizza-oven-installation.webp?v=1789584488\" alt=\"Lisboa Stone Arch pizza oven set on a stucco base during installation, lifting loops still attached, before the first fire\" width=\"800\" height=\"924\" loading=\"lazy\"\u003e\n\u003cp\u003eThe Stone Arch Lisboa pizza oven swaps the terracotta brick for a natural stone arch in blended gray tones and keeps the white dome. Same dimensions and weight as the Premium, about 1,300 pounds, same price. It suits gray and cool toned patios where terracotta would fight the palette, and this Lisboa pizza oven still leaves the dome paintable. The photo above shows one on the day it landed, with the four steel lifting loops still on the corners; those get cut off flush once the oven is set, which is exactly how every traditional Lisboa arrives.\u003c\/p\u003e\n\n\u003ch3 class=\"lis-h3\"\u003eLisboa Rustic Arch: tumbled brick around the door, white dome behind\u003c\/h3\u003e\n\u003cimg class=\"lis-img\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0695\/7760\/5375\/files\/authentic-pizza-ovens-lisboa-rustic-arch-brick-pizza-oven-front.webp?v=1789584574\" alt=\"Lisboa Rustic Arch pizza oven with red brick arch, white dome, and cast aluminum door on a concrete counter in an outdoor kitchen\" width=\"800\" height=\"900\" loading=\"lazy\"\u003e\n\u003cp\u003eThe Rustic Arch uses the rougher, redder brick of the full Rustic on the arch only, with the white dome behind it. It is the warm toned middle ground: more character than the Premium's clean terracotta, without the weight or the price of brick over the whole dome. Dimensions and weight match the Premium Lisboa pizza oven at about 1,300 pounds. If you like the look of the Rustic below but plan to build the oven into a counter where the dome is mostly hidden, this is the sensible buy.\u003c\/p\u003e\n\n\u003ch3 class=\"lis-h3\"\u003eLisboa Stone Finish: slate stone over the whole dome\u003c\/h3\u003e\n\u003cimg class=\"lis-img\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0695\/7760\/5375\/files\/authentic-pizza-ovens-lisboa-stone-finish-brick-pizza-oven-fire.webp?v=1789584687\" alt=\"Lisboa Stone Finish pizza oven with slate stone over the full dome, door open and fire lit, on a tiled base\" width=\"800\" height=\"600\" loading=\"lazy\"\u003e\n\u003cp\u003eThe Stone Finish Lisboa pizza oven carries slate stone in gray tones over the facade and the entire dome, so there is no white shell to paint and nothing to finish after delivery. The footprint stays 39 inches, but the stone adds about 300 pounds; plan on 1,600 pounds and a crate near 1,850 pounds with the accessories packed. This is the finish for a buyer who wants the oven to look complete on delivery day and who has a base built for the extra weight. It is one of a kind by nature; no two stone layouts match.\u003c\/p\u003e\n\n\u003ch3 class=\"lis-h3\"\u003eLisboa Rustic: brick over the whole dome, the largest Lisboa\u003c\/h3\u003e\n\u003cimg class=\"lis-img\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0695\/7760\/5375\/files\/authentic-pizza-ovens-lisboa-rustic-brick-pizza-oven-outdoor-kitchen.webp?v=1789584794\" alt=\"Rustic Lisboa pizza oven with brick over the entire dome and a brass chimney, built into a stone outdoor kitchen with a woodpile behind\" width=\"800\" height=\"530\" loading=\"lazy\"\u003e\n\u003cp\u003eThe Rustic Lisboa pizza oven wraps the entire dome in tumbled brick and is the one finish that changes the outside: 43 inches wide and deep, 32 inches tall, about 1,800 pounds, roughly 1,850 crated. Interior, door, and chimney are unchanged. It is the statement oven of the whole Authentic Pizza Ovens range, the one that reads as a masonry build from across the yard, and the heaviest thing on this page. Measure the site against the 43 inch footprint, confirm the base and the hoist path, and it will outlast the house.\u003c\/p\u003e\n\n\u003ch2 class=\"lis-h2\"\u003eCooking in the Lisboa\u003c\/h2\u003e\n\u003cp\u003eA Lisboa pizza oven takes just under an hour to bring the floor to pizza temperature, longer on the first few fires while the mass is still learning to hold heat. Stack the wood in a crosshatch or teepee in the center with kindling in the middle, no paper, and light it with a torch for a minute. Open the flue, let the fire build for fifteen minutes, add a log at the halfway point, and set the door on with the vent open. The coals, not the flames, carry the heat, so let the logs burn down to a bed before you push it to one side.\u003c\/p\u003e\n\u003cimg class=\"lis-img\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0695\/7760\/5375\/files\/authentic-pizza-ovens-lisboa-pizza-oven-cooking-pizza-on-peel.webp?v=1789584896\" alt=\"Pizza on a metal peel inside a Lisboa brick pizza oven with the fire pushed to the left and coals spread across the floor\" width=\"800\" height=\"1067\" loading=\"lazy\"\u003e\n\u003cp\u003eIn a Lisboa pizza oven, pizza goes on the floor at 650 to 750°F, 350 to 450°C on the included dial, and cooks in about 90 seconds; hotter than that and the top burns before the crust sets. One thing the dial will not tell you: it reads air at the dome, and on the first pie of the night the floor lags the needle. Push the coals aside, give the floor ten minutes, then launch. If a later pie cooks slow, rake the coals back to center for a few minutes. Two twelve inch pies fit side by side; rotate each once with a turning peel.\u003c\/p\u003e\n\u003cp\u003eThe Lisboa pizza oven is at its best after the pizza is done. Close both halves of the Dutch door with a bed of coals inside and the dome sits above 660°F for hours, which is where roasts, casseroles in the included terracotta dish, cast iron vegetables, and a Dutch oven of beans belong. The next morning the oven is still in bread territory, and a loaf on that residual heat is the thing that turns owners into evangelists. With the optional spit, a chicken or lamb turns in front of a side fire through the taller opening, which no other dome in this range can do.\u003c\/p\u003e\n\u003cimg class=\"lis-img\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0695\/7760\/5375\/files\/authentic-pizza-ovens-lisboa-pizza-oven-roasts-bread-vegetables.webp?v=1789584978\" alt=\"Roasted potatoes, lasagna, green beans, steaks in cast iron, and a glazed ham cooked in a Lisboa wood fired brick oven\" width=\"800\" height=\"800\" loading=\"lazy\"\u003e\n\u003cp\u003eWood matters more in a wood fired brick pizza oven than in a metal one because the flavor has hours to work. Oak burns hot and long with a mild smoke; apple, cherry, pecan, and almond add sweetness that shows on slow roasts; hickory and mesquite are strong and best used sparingly. Seasoned hardwood only, split small for pizza and in chunks for coals. Never softwood, never treated lumber, never accelerants. Ask your firewood supplier for pizza cuts or chunks; most stock them.\u003c\/p\u003e\n\n\u003ch2 class=\"lis-h2\"\u003ePlacement, Base, and Installation\u003c\/h2\u003e\n\u003cimg class=\"lis-img\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0695\/7760\/5375\/files\/authentic-pizza-ovens-lisboa-pizza-oven-dimensions-diagram.webp?v=1789585173\" alt=\"Lisboa Premium pizza oven dimension diagram: 39 inch footprint, 28.7 inch dome height, 30 by 32 inch floor, 15.75 by 13 inch door\" width=\"800\" height=\"800\" loading=\"lazy\"\u003e\n\u003cp class=\"lis-cap\"\u003eLisboa pizza oven, Premium, Stone Arch, and Rustic Arch profile. The Rustic grows to 43 inches; the Stone Finish keeps the 39 inch footprint and adds stone over the dome. Measurements are approximate because every oven is handmade.\u003c\/p\u003e\n\u003cp\u003eA traditional Lisboa pizza oven is not a countertop appliance. It sits on a U shaped block base five courses high, open in front for wood, to the 43 by 43 inch footprint in the installation guide, with a top slab rated for the weight. It is set with an engine hoist on the four steel corner loops, which are cut off afterward, and it does not move again. Keep two inches clear at the sides of the dome, sixteen inches above it, thirty inches around the flue, twenty-eight inches around the vent bricks, and forty-seven inches of non combustible floor in front of the door.\u003c\/p\u003e\n\u003cp\u003eThe included chimney is a 5.5 inch cast spout with a flue damper, six inches tall. Most installs add a stainless extension pipe and a rain cap, sold separately, to lift smoke above eye level and keep water out of the dome. If the oven is going under a roof or pergola, run the extension through and confirm the sixteen inch dome clearance to any combustible above. For the build-it-in versus stand-alone decision, the \u003ca href=\"\/blogs\/news\/built-in-vs-freestanding-pizza-oven\" style=\"color:#8B1A0A; font-weight:bold; text-decoration:underline;\"\u003ebuilt-in versus freestanding guide\u003c\/a\u003e walks through both, and if a mason is finishing the whole kitchen, the Custom Builders Lisboa core in the \u003ca href=\"\/collections\/built-in\" style=\"color:#8B1A0A; font-weight:bold; text-decoration:underline;\"\u003ebuilt-in pizza ovens\u003c\/a\u003e collection is the same dome with no facade.\u003c\/p\u003e\n\n\u003ch2 class=\"lis-h2\"\u003eCuring, Cracks, and Care\u003c\/h2\u003e\n\u003cp\u003eEvery Lisboa pizza oven must be cured before the first pizza, and the warranty depends on it. Let the oven sit about a week after delivery, then build one small fire a day for five consecutive days, each held four to five hours at rising temperatures: 140°F, 215°F, 300°F, 400°F, 480°F. The included thermometer reads in Celsius, so those are 60, 100, 150, 200, and 250°C on the dial. Close the door each night to keep moisture out. Curing drives the water out of the mortar slowly; skipping it drives the water out as steam and cracks the dome.\u003c\/p\u003e\n\u003cp\u003eA Lisboa pizza oven will crack anyway, and this is the honest part. Every handmade refractory oven develops hairline cracks around the dome and where the facade meets it, and the base can crumble slightly at the edges. Authentic Pizza Ovens says so in writing: normal, cosmetic, not a warranty defect. The oven ships with an Ultra Fire patch kit; brush it on while the oven is hot if the look bothers you, or ignore the cracks entirely, because they do not affect cooking. What is not normal is a crack from skipping the cure, from accelerants, or from running above 500°C, and those are on the owner.\u003c\/p\u003e\n\u003cp\u003eCare of a Lisboa pizza oven is close to nothing. Do not clean the chamber; it self cleans at temperature. Sweep the ash to one side and shovel it out before the next fire, into a metal container. Keep the door closed between uses. And keep the oven covered whenever it is not in use, with the Authentic Pizza Ovens cover made for its dome, because wet refractory turns to steam on the next fire and because the warranty requires it. That single habit is the difference between an oven that lasts decades and one that does not.\u003c\/p\u003e\n\n\u003ch2 class=\"lis-h2\"\u003eWho Should Buy the Lisboa, and Who Should Not\u003c\/h2\u003e\n\u003cp\u003eBuy the Lisboa pizza oven if you want one wood fired brick pizza oven that does everything: pizza at speed, roasts and bread on stored heat, a rotisserie, and a fire you can watch. Buy it if you have a spot for a masonry base and a way to get a hoist to it. Buy the Premium or an Arch finish if you want to tile the dome yourself; buy the Stone Finish or Rustic if you want it finished on arrival. And buy it instead of a HPC if the refractory construction is what you were paying for and the cabinet finish was not.\u003c\/p\u003e\n\u003cp\u003eSkip the Lisboa pizza oven if pizza is the only thing you will cook and you want the widest door; the Pizzaioli's lower dome and 19.7 inch mouth are the better pure pizza geometry. Skip it if you cannot build a base or land a hoist; the portable Maximus and Prime are the same brand on a stand. Skip it if you want a burner on a weeknight; this is wood only, and the \u003ca href=\"\/collections\/wood-fired\" style=\"color:#8B1A0A; font-weight:bold; text-decoration:underline;\"\u003ewood fired pizza ovens\u003c\/a\u003e collection sits next to the hybrids for that reason. And skip any traditional brick oven if hairline cracks will bother you, or if you want to cook the day the crate lands.\u003c\/p\u003e\n\n\u003ch2 class=\"lis-h2\"\u003eWhat to Order With It\u003c\/h2\u003e\n\u003cp\u003eThe \u003ca href=\"\/products\/authentic-pizza-ovens-brick-oven-cover\" style=\"color:#8B1A0A; font-weight:bold; text-decoration:underline;\"\u003eAuthentic Pizza Ovens cover\u003c\/a\u003e comes first, because the warranty requires it and because a generic cover will not fit a dome this shape. Fit depends on the finish: the Premium, Stone Arch, and Rustic Arch take the taller profile traditional cover, while the Rustic and Stone Finish take the XL cover made for brick and stone covered domes. Add it to the same order and it ships with the oven.\u003c\/p\u003e\n\n\u003ctable class=\"lis-table\"\u003e\n\u003cthead\u003e\u003ctr\u003e\n\u003cth style=\"width:36%;\"\u003eLisboa finish\u003c\/th\u003e\n\u003cth style=\"width:34%;\"\u003eCover that fits\u003c\/th\u003e\n\u003cth style=\"width:30%;\"\u003eWhy\u003c\/th\u003e\n\u003c\/tr\u003e\u003c\/thead\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd\u003ePremium\u003c\/td\u003e\n\u003ctd\u003eTraditional cover, taller profile\u003c\/td\u003e\n\u003ctd\u003eWhite dome, 39 inch footprint, 31 inch height\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eStone Arch\u003c\/td\u003e\n\u003ctd\u003eTraditional cover, taller profile\u003c\/td\u003e\n\u003ctd\u003eWhite dome, same dimensions as Premium\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eRustic Arch\u003c\/td\u003e\n\u003ctd\u003eTraditional cover, taller profile\u003c\/td\u003e\n\u003ctd\u003eWhite dome, same dimensions as Premium\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eStone Finish\u003c\/td\u003e\n\u003ctd\u003eXL cover for stone, tile, and brick covered domes\u003c\/td\u003e\n\u003ctd\u003eStone over the full dome adds bulk\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eRustic\u003c\/td\u003e\n\u003ctd\u003eXL cover for stone, tile, and brick covered domes\u003c\/td\u003e\n\u003ctd\u003e43 inch exterior, brick over the full dome\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003cdiv class=\"lis-cards\"\u003e\n\u003cdiv class=\"lis-card\"\u003e\n\u003ch4\u003ePremium, Stone Arch, Rustic Arch\u003c\/h4\u003e\n\u003cp\u003e\u003cstrong\u003eCover:\u003c\/strong\u003e Traditional cover, taller profile\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhy:\u003c\/strong\u003e White dome, 39 inch footprint, 31 inch height\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"lis-card\"\u003e\n\u003ch4\u003eStone Finish, Rustic\u003c\/h4\u003e\n\u003cp\u003e\u003cstrong\u003eCover:\u003c\/strong\u003e XL cover for stone, tile, and brick covered domes\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhy:\u003c\/strong\u003e Stone or brick over the full dome adds bulk; the Rustic runs 43 inches\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\n\u003cp\u003eSecond is the Lisboa pizza oven's \u003ca href=\"\/products\/authentic-pizza-ovens-rotisserie-spit-traditional\" style=\"color:#8B1A0A; font-weight:bold; text-decoration:underline;\"\u003erotisserie spit\u003c\/a\u003e for traditional ovens, the reason to own a Lisboa rather than a Pizzaioli; if you are choosing this dome, order the spit with it. Third, tools: the \u003ca href=\"\/products\/authentic-pizza-ovens-starter-pack\" style=\"color:#8B1A0A; font-weight:bold; text-decoration:underline;\"\u003estarter pack\u003c\/a\u003e covers what the maker recommends starting with, a wood peel to launch, a metal peel to turn and retrieve, an ash shovel, and an oven brush. Chimney extension pipe and rain cap, a laser thermometer for reading the floor directly, and firewood are in the \u003ca href=\"\/collections\/accessories\" style=\"color:#8B1A0A; font-weight:bold; text-decoration:underline;\"\u003epizza oven accessories\u003c\/a\u003e collection.\u003c\/p\u003e\n\n\u003ch2 class=\"lis-h2\"\u003eBuying the Lisboa From Crustify\u003c\/h2\u003e\n\u003cimg class=\"lis-img\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0695\/7760\/5375\/files\/authentic-pizza-ovens-lisboa-brick-pizza-oven-freight-crate-delivery.webp?v=1789595886\" alt=\"Rustic Lisboa brick pizza oven strapped inside its treated wood freight crate, how the oven arrives at the curb\" width=\"800\" height=\"600\" loading=\"lazy\"\u003e\n\u003cp class=\"lis-cap\"\u003eThis is what arrives at the curb: the oven strapped inside a treated wood crate, door and chimney packed separately.\u003c\/p\u003e\n\u003cp\u003eEvery Lisboa pizza oven ships crated in treated wood, shrink wrapped, door and chimney packed separately, by freight from the brand's Texas warehouse. Orders over $750 ship free with liftgate delivery to the curb, so every finish qualifies. Curb to base is a pallet jack or hoist job. Inspect the crate before signing and note any damage on the receipt; a clean signature leaves almost no claim protection, and concealed damage must be reported within five days. Returns are accepted within fourteen days on an unused, still crated oven with return freight paid by the buyer. Lead times on stone and rustic finishes are confirmed at order.\u003c\/p\u003e\n\u003cp\u003eThe three year warranty applies to this Lisboa pizza oven as an authorized dealer purchase, on the conditions above: cured on schedule, installed to the guide, covered when not in use. You will see the same price on this oven at every authorized dealer; the differences are delivery included and who answers the phone. At Crustify that is the owner, through the \u003ca href=\"\/pages\/contact\" style=\"color:#8B1A0A; font-weight:bold; text-decoration:underline;\"\u003econtact page\u003c\/a\u003e or chat, usually the same day. \u003ca href=\"\/pages\/financing\" style=\"color:#8B1A0A; font-weight:bold; text-decoration:underline;\"\u003eFinancing\u003c\/a\u003e is available at checkout, and the full range sits on the \u003ca href=\"\/collections\/authentic-pizza-ovens\" style=\"color:#8B1A0A; font-weight:bold; text-decoration:underline;\"\u003eAuthentic Pizza Ovens\u003c\/a\u003e brand page. Still comparing? The \u003ca href=\"\/pages\/pizza-oven-buying-guide\" style=\"color:#8B1A0A; font-weight:bold; text-decoration:underline;\"\u003epizza oven buying guide\u003c\/a\u003e covers fuel, construction, and budget in five decisions.\u003c\/p\u003e\n\u003cp\u003eOrder the cover, the spit, and the starter pack alongside the oven and the accessories ride free on the same liftgate delivery, which is the cheapest they will ever ship.\u003c\/p\u003e\n\n\u003ch6\u003eKEY FEATURES\u003c\/h6\u003e\n\u003cul\u003e\n\u003cli\u003eLisboa pizza oven handmade in Portugal by Authentic Pizza Ovens; the company's original and best selling traditional dome\u003c\/li\u003e\n\u003cli\u003eFirebrick and refractory mortar cooking chamber, patented rockwool insulation, refractory cement shell; about six inches of wall\u003c\/li\u003e\n\u003cli\u003eTaller dome with a 15.5 by 12 inch opening and a split Dutch door that swings left to right; open half for a fire view or full for a spit\u003c\/li\u003e\n\u003cli\u003eRotisserie capable with the optional traditional spit; the Pizzaioli and Buena Ventura domes are not\u003c\/li\u003e\n\u003cli\u003e31 by 31 inch floor, 19 inch interior height; two twelve inch pizzas at a time\u003c\/li\u003e\n\u003cli\u003eHolds above 350°C (about 660°F) for roughly four hours after peak firing per the maker's tolerance sheet; bread the next morning on residual heat\u003c\/li\u003e\n\u003cli\u003eNon rust cast aluminum door, chimney cavity, and chimney with borosilicate viewing window; no galvanized or zinc coated parts\u003c\/li\u003e\n\u003cli\u003eIncluded: cast aluminum door with 5.5 inch stainless chimney spout and flue damper, 10 by 14.5 inch Portuguese terracotta baking dish, 0 to 500°C thermometer, Ultra Fire crack repair kit, four steel lifting loops, installation and care instructions\u003c\/li\u003e\n\u003cli\u003eFive finishes: Premium (white dome, terracotta arch), Stone Arch, Rustic Arch, Stone Finish (stone over the full dome), Rustic (brick over the full dome, 43 inch exterior)\u003c\/li\u003e\n\u003cli\u003eWhite domes can be painted or tiled with high heat products after curing\u003c\/li\u003e\n\u003cli\u003eWood only; hardwood recommended; never above 500°C; not for mobile or trailer use\u003c\/li\u003e\n\u003cli\u003eThree year warranty on structure, materials, and craftsmanship; cover required; cracking is normal and not covered\u003c\/li\u003e\n\u003cli\u003eFree shipping over $750 with liftgate, crated by freight direct from the brand's Texas warehouse\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch6\u003eSPECIFICATIONS\u003c\/h6\u003e\n\u003cp\u003e\u003cstrong\u003eBy finish.\u003c\/strong\u003e All figures approximate; every oven is handmade and Authentic Pizza Ovens holds dimensions to about 5 millimeters on the dome and 2 millimeters at the door.\u003c\/p\u003e\n\u003ctable class=\"cart-specs\"\u003e\n\u003ctr\u003e\n\u003cth\u003eFinish\u003c\/th\u003e\n\u003ctd\u003eOutside W x H x D\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth\u003ePremium\u003c\/th\u003e\n\u003ctd\u003e39 x 31 x 39 in, approx. 1,300 lb (maker's shipping field: 1,200 lb)\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth\u003eStone Arch\u003c\/th\u003e\n\u003ctd\u003e39 x 31 x 39 in, approx. 1,300 lb\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth\u003eRustic Arch\u003c\/th\u003e\n\u003ctd\u003e39 x 31 x 39 in, approx. 1,300 lb\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth\u003eStone Finish\u003c\/th\u003e\n\u003ctd\u003e39 x 31 x 39 in, approx. 1,600 lb; approx. 1,850 lb crated with accessories\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth\u003eRustic\u003c\/th\u003e\n\u003ctd\u003e43 x 32 x 43 in, approx. 1,800 lb; approx. 1,850 lb crated with accessories\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/table\u003e\n\u003cp\u003e\u003cstrong\u003eShared by every Lisboa pizza oven.\u003c\/strong\u003e\u003c\/p\u003e\n\u003ctable class=\"cart-specs\"\u003e\n\u003ctr\u003e\n\u003cth\u003eBrand and origin\u003c\/th\u003e\n\u003ctd\u003eAuthentic Pizza Ovens; handmade in Portugal\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth\u003eOven type\u003c\/th\u003e\n\u003ctd\u003eLisboa pizza oven: traditional wood fired brick dome, one piece, freestanding on a masonry base or built in\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth\u003eFuel\u003c\/th\u003e\n\u003ctd\u003eWood only, seasoned hardwood recommended; no gas option\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth\u003eCooking floor\u003c\/th\u003e\n\u003ctd\u003e31 W x 31 D in, firebrick; maker's diagram shows 30 x 32 in\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth\u003eInterior height\u003c\/th\u003e\n\u003ctd\u003e19 in at the dome\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth\u003eDoor opening\u003c\/th\u003e\n\u003ctd\u003e15.5 W x 12 H in (diagram: 15.75 x 13 in); split Dutch door, opens left to right\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth\u003eDoor and chimney material\u003c\/th\u003e\n\u003ctd\u003eCast aluminum Al-Si10Mg, approx. 230 MPa, corrosion resistant, non rust; stainless chimney spout\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth\u003eViewing window\u003c\/th\u003e\n\u003ctd\u003eTempered borosilicate glass, 5 to 6 mm, thermal shock resistant\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth\u003eChimney spout\u003c\/th\u003e\n\u003ctd\u003e5.5 in diameter x 6 in high with flue damper; extension pipe and rain cap sold separately\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth\u003eDome interior\u003c\/th\u003e\n\u003ctd\u003eFire brick, approx. 40 percent alumina, service temperature approx. 1,200°C; refractory mortar rated approx. 1,500°C\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth\u003eInsulation\u003c\/th\u003e\n\u003ctd\u003eRockwool fiber matting, 80 to 120 kg\/m3, 0.035 to 0.045 W\/mK at 200°C, retained by 18 to 20 gauge steel wire mesh\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth\u003eOuter shell\u003c\/th\u003e\n\u003ctd\u003eCalcium aluminate refractory cement with chamotte aggregate, approx. 25 MPa\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth\u003eWall build\u003c\/th\u003e\n\u003ctd\u003eFire brick 50 to 60 mm, rockwool 50 to 80 mm, cement 30 to 50 mm\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth\u003eBase slab\u003c\/th\u003e\n\u003ctd\u003eApprox. 2.75 in integral concrete base under the oven\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth\u003eThermometer\u003c\/th\u003e\n\u003ctd\u003eBimetallic dial, stainless probe, 0 to 500°C (932°F)\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth\u003eMaximum operating temperature\u003c\/th\u003e\n\u003ctd\u003e500°C (932°F); never exceed\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth\u003ePizza temperature\u003c\/th\u003e\n\u003ctd\u003e650 to 750°F floor (350 to 450°C on the dial); about 90 seconds per pizza\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth\u003eHeat up\u003c\/th\u003e\n\u003ctd\u003eJust under one hour when prepared correctly; longer on the first fires\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth\u003eHeat retention\u003c\/th\u003e\n\u003ctd\u003eMaintains above 350°C for approx. 4 hours after peak firing with the door closed\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth\u003eThermal expansion\u003c\/th\u003e\n\u003ctd\u003eTolerates 1 to 1.5 percent at 800°C, expansion joints included\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth\u003eCapacity\u003c\/th\u003e\n\u003ctd\u003eTwo 12 inch pizzas at a time\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth\u003eCooking modes\u003c\/th\u003e\n\u003ctd\u003ePizza, bread, roasts, casseroles, rotisserie (optional spit)\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth\u003eCuring\u003c\/th\u003e\n\u003ctd\u003eFive days: 140, 215, 300, 400, 480°F (60, 100, 150, 200, 250°C), one small fire held 4 to 5 hours each day\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth\u003eBase required\u003c\/th\u003e\n\u003ctd\u003eU shaped block base, five courses, 43 x 43 in footprint per installation guide; set with an engine hoist on four corner lifting loops\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth\u003eClearances\u003c\/th\u003e\n\u003ctd\u003e2 in at dome sides, 16 in above dome, 30 in around flue, 28 in around vent bricks, 47 in non combustible floor in front\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth\u003eIncluded\u003c\/th\u003e\n\u003ctd\u003eCast aluminum door with stainless chimney spout and damper, terracotta baking dish 10 x 14.5 x 3 in, 0 to 500°C thermometer, Ultra Fire repair kit, four lifting loops, installation and care instructions\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth\u003eSold separately\u003c\/th\u003e\n\u003ctd\u003eMatching cover (required for warranty), rotisserie spit, chimney extension and cap, starter pack of tools\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth\u003ePackaging\u003c\/th\u003e\n\u003ctd\u003eTreated wooden crate, shrink wrapped; aluminum door and chimney packed separately\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth\u003eShips from\u003c\/th\u003e\n\u003ctd\u003eBrand warehouse, Baytown, Texas, by freight, curbside with liftgate\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth\u003eWarranty\u003c\/th\u003e\n\u003ctd\u003e3 years, structural components, materials, and craftsmanship; see Warranty Information\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth\u003eUse\u003c\/th\u003e\n\u003ctd\u003eOutdoor residential; not for mobile or trailer use\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/table\u003e\n\n\u003ch6\u003eVIDEO\u003c\/h6\u003e\n\u003cp\u003eAuthentic Pizza Ovens on the Lisboa pizza oven, and the fire starting method the maker recommends for every traditional dome.\u003c\/p\u003e\n\u003cdiv class=\"lis-video\"\u003e\u003ciframe src=\"https:\/\/www.youtube.com\/embed\/FGPSUcJbGzw\" title=\"Authentic Pizza Ovens: We love the Lisboa\" loading=\"lazy\" allow=\"accelerometer; encrypted-media; gyroscope; picture-in-picture; web-share\" referrerpolicy=\"strict-origin-when-cross-origin\" allowfullscreen\u003e\u003c\/iframe\u003e\u003c\/div\u003e\n\u003cp class=\"lis-cap\"\u003eWe love the Lisboa, from Authentic Pizza Ovens.\u003c\/p\u003e\n\u003cdiv class=\"lis-short\"\u003e\u003ciframe src=\"https:\/\/www.youtube.com\/embed\/H9mPNxQnD38\" title=\"Best Seller: Lisboa Premium Pizza Oven\" loading=\"lazy\" allow=\"accelerometer; encrypted-media; gyroscope; picture-in-picture; web-share\" referrerpolicy=\"strict-origin-when-cross-origin\" allowfullscreen\u003e\u003c\/iframe\u003e\u003c\/div\u003e\n\u003cp class=\"lis-cap\"\u003eThe Lisboa Premium pizza oven.\u003c\/p\u003e\n\u003cdiv class=\"lis-short\"\u003e\u003ciframe src=\"https:\/\/www.youtube.com\/embed\/oh17FJK--PA\" title=\"Rustic Brick Lisboa Premium Pizza Oven\" loading=\"lazy\" allow=\"accelerometer; encrypted-media; gyroscope; picture-in-picture; web-share\" referrerpolicy=\"strict-origin-when-cross-origin\" allowfullscreen\u003e\u003c\/iframe\u003e\u003c\/div\u003e\n\u003cp class=\"lis-cap\"\u003eThe Rustic Lisboa pizza oven, brick over the full dome.\u003c\/p\u003e\n\u003cdiv class=\"lis-video\"\u003e\u003ciframe src=\"https:\/\/www.youtube.com\/embed\/Kr52SCLjivQ\" title=\"How to Start a Fire by Authentic Pizza Ovens\" loading=\"lazy\" allow=\"accelerometer; encrypted-media; gyroscope; picture-in-picture; web-share\" referrerpolicy=\"strict-origin-when-cross-origin\" allowfullscreen\u003e\u003c\/iframe\u003e\u003c\/div\u003e\n\u003cp class=\"lis-cap\"\u003eHow to start a fire: crosshatch stack, kindling, torch, flue open, about thirty minutes to pizza temperature.\u003c\/p\u003e\n\n\u003ch6\u003eINSTALLATION GUIDE \u0026amp; USER MANUAL\u003c\/h6\u003e\n\u003cp\u003eAuthentic Pizza Ovens supplies its installation guide, clearance diagram, cure schedule, and care instructions in the crate with the oven. The quick reference below is the same information, so you can plan the base and the cure before the crate arrives. A Crustify owner's guide for the traditional Authentic Pizza Ovens line is in preparation and will be linked here and sent with every order confirmation.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eSite and base for the Lisboa pizza oven.\u003c\/strong\u003e U shaped block base, five courses high, to a 43 by 43 inch footprint, with the front open for wood storage and a top slab rated for the oven's weight (1,300 to 1,800 pounds by finish). Non combustible floor for 47 inches in front of the door. Clearances: 2 inches at the dome sides, 16 inches above the dome, 30 inches around the flue, 28 inches around the vent bricks.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eSetting the oven.\u003c\/strong\u003e Engine hoist on the four steel corner loops; center the oven on the slab; cut the loops flush once it is set. Fit the cast aluminum door and chimney spout, which ship packed separately, and any chimney extension and cap.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eCuring, before the first pizza.\u003c\/strong\u003e Let the oven sit about a week after delivery. Then five consecutive days, one small fire each day held four to five hours: day one 140°F (60°C), day two 215°F (100°C), day three 300°F (150°C), day four 400°F (200°C), day five 480°F (250°C). Door closed each night. The dial reads Celsius.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eEvery fire.\u003c\/strong\u003e Seasoned hardwood in a crosshatch with kindling in the center, no paper, torch lit; flue open; door on with the vent open once the fire is established; under an hour to pizza temperature; never above 500°C. Sweep ash aside before cooking; shovel it out cold before the next fire.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eAfter.\u003c\/strong\u003e Door closed between uses. Cover on whenever the oven is not in use. Ultra Fire on hairline cracks while the oven is warm, if you want to.\u003c\/p\u003e\n\n\u003ch6\u003eWARRANTY INFORMATION\u003c\/h6\u003e\n\u003cp\u003eAuthentic Pizza Ovens warrants the Lisboa pizza oven to be free from major defects in materials and craftsmanship on its structural components for three years from the date of purchase. Crustify Pizza Ovens is an authorized dealer, so this purchase carries the full warranty.\u003c\/p\u003e\n\u003cp\u003eThe warranty does not apply if the oven was not installed to the installation guide and local building codes; if it was not cured on the published schedule; to cracking caused by over firing or a skipped cure; to weather damage on an oven not kept under the Authentic Pizza Ovens cover when not in use; to accelerants; to operation above 500°C; or to use on a trailer. Hairline cracking of the dome and facade is normal for a handmade refractory oven and is not a defect. The included terracotta dish carries no warranty. Cover warranty is limited to two years and excludes fading.\u003c\/p\u003e\n\u003cp\u003eClaims are made to Authentic Pizza Ovens by email with the oven model, invoice number, purchase date, a description, and photographs; Crustify will help you assemble the claim. Ultra Fire, the included patch compound for cosmetic cracks, is shown here.\u003c\/p\u003e\n\u003cdiv class=\"lis-video\"\u003e\u003ciframe src=\"https:\/\/www.youtube.com\/embed\/3d2Dth9MKmA\" title=\"How to repair cracks with Ultra Fire\" loading=\"lazy\" allow=\"accelerometer; encrypted-media; gyroscope; picture-in-picture; web-share\" referrerpolicy=\"strict-origin-when-cross-origin\" allowfullscreen\u003e\u003c\/iframe\u003e\u003c\/div\u003e\n\u003cp class=\"lis-cap\"\u003eRepairing hairline cracks with the included Ultra Fire kit.\u003c\/p\u003e\n\n\u003ch6\u003eFREQUENTLY ASKED QUESTIONS - FAQ'S\u003c\/h6\u003e\n\u003ccenter\u003e\u003ch2 id=\"faqs\"\u003e\u003cspan style=\"text-decoration: underline; color: #c62828;\"\u003eFrequently Asked Questions (FAQs)\u003c\/span\u003e\u003c\/h2\u003e\u003c\/center\u003e\n\u003ch3 style=\"color: #2c3e50; margin-top: 0; text-align: center;\"\u003eYour Questions Answered Before You Buy\u003c\/h3\u003e\n\u003cp\u003eThe questions buyers ask most about the Lisboa pizza oven before they order. If yours is not here, the chat goes straight to the owner and a real answer typically comes the same day.\u003c\/p\u003e\n\n\u003cdiv style=\"width: 100%; margin: 30px 0; font-family: Arial,sans-serif; border: 1px solid #ddd; border-radius: 12px; overflow: hidden; box-shadow: 0 4px 12px rgba(0,0,0,0.1);\"\u003e\n\n\u003cdetails style=\"border-bottom: 1px solid #eee; padding: 5px 0;\"\u003e\n\u003csummary style=\"padding: 18px 20px; cursor: pointer; background: #f8f9fa; font-weight: 600; font-size: 16px; color: #2c3e50; display: flex; justify-content: space-between; align-items: center; transition: all 0.3s ease;\"\u003e\u003cspan\u003e🍕 What is the difference between the Lisboa and the Pizzaioli?\u003c\/span\u003e \u003cspan class=\"pin-arrow\" style=\"font-size: 20px; transition: transform 0.3s ease;\"\u003e▼\u003c\/span\u003e\u003c\/summary\u003e\n\u003cdiv style=\"padding: 20px; background: white; line-height: 1.6; color: #333;\"\u003eThe dome and the door. The Lisboa has a taller dome and a 15.5 by 12 inch Dutch door that opens half or full, which shows the fire and fits a rotisserie spit. The Pizzaioli has a lower dome and a wider 19.7 inch mouth with a pull down door, which throws heat at the floor and takes bigger pans. Same floor, same construction, same cure. Lisboa for versatility, Pizzaioli for pizza first.\u003c\/div\u003e\n\u003c\/details\u003e\n\n\u003cdetails style=\"border-bottom: 1px solid #eee; padding: 5px 0;\"\u003e\n\u003csummary style=\"padding: 18px 20px; cursor: pointer; background: #f8f9fa; font-weight: 600; font-size: 16px; color: #2c3e50; display: flex; justify-content: space-between; align-items: center; transition: all 0.3s ease;\"\u003e\u003cspan\u003e🍕 Are the five Lisboa pizza oven finishes different ovens?\u003c\/span\u003e \u003cspan class=\"pin-arrow\" style=\"font-size: 20px; transition: transform 0.3s ease;\"\u003e▼\u003c\/span\u003e\u003c\/summary\u003e\n\u003cdiv style=\"padding: 20px; background: white; line-height: 1.6; color: #333;\"\u003eNo. Premium, Stone Arch, Rustic Arch, Stone Finish, and Rustic share the same firebrick dome, floor, door, chimney, cure, and warranty. The Arch finishes change only the material around the door and weigh about 1,300 pounds. The Stone Finish adds stone over the whole dome at about 1,600 pounds. The Rustic adds brick over the whole dome, grows to 43 inches outside, and weighs about 1,800 pounds.\u003c\/div\u003e\n\u003c\/details\u003e\n\n\u003cdetails style=\"border-bottom: 1px solid #eee; padding: 5px 0;\"\u003e\n\u003csummary style=\"padding: 18px 20px; cursor: pointer; background: #f8f9fa; font-weight: 600; font-size: 16px; color: #2c3e50; display: flex; justify-content: space-between; align-items: center;\"\u003e\u003cspan\u003e🍕 How long does the Lisboa pizza oven take to heat up, and how hot does it get?\u003c\/span\u003e \u003cspan class=\"pin-arrow\" style=\"font-size: 20px; transition: transform 0.3s ease;\"\u003e▼\u003c\/span\u003e\u003c\/summary\u003e\n\u003cdiv style=\"padding: 20px; background: white; line-height: 1.6; color: #333;\"\u003eJust under an hour to pizza temperature once the oven is cured, longer on the first few fires. Pizza cooks on the floor at 650 to 750°F, which is 350 to 450°C on the included Celsius dial, in about 90 seconds. The maximum operating temperature is 500°C, about 932°F, and the maker is clear that nothing cooks hotter than that; pushing past it damages the oven and voids coverage.\u003c\/div\u003e\n\u003c\/details\u003e\n\n\u003cdetails style=\"border-bottom: 1px solid #eee; padding: 5px 0;\"\u003e\n\u003csummary style=\"padding: 18px 20px; cursor: pointer; background: #f8f9fa; font-weight: 600; font-size: 16px; color: #2c3e50; display: flex; justify-content: space-between; align-items: center; transition: all 0.3s ease;\"\u003e\u003cspan\u003e🍕 Do I have to cure the Lisboa brick oven, and how?\u003c\/span\u003e \u003cspan class=\"pin-arrow\" style=\"font-size: 20px; transition: transform 0.3s ease;\"\u003e▼\u003c\/span\u003e\u003c\/summary\u003e\n\u003cdiv style=\"padding: 20px; background: white; line-height: 1.6; color: #333;\"\u003eYes, and the warranty requires it. Let the oven sit about a week after delivery, then build one small fire a day for five consecutive days, holding each for four to five hours at 140, 215, 300, 400, and 480°F, which is 60 to 250°C on the dial, with the door closed each night. Curing drives moisture out of the mortar slowly. Skipping it turns that moisture to steam and cracks the dome.\u003c\/div\u003e\n\u003c\/details\u003e\n\n\u003cdetails style=\"border-bottom: 1px solid #eee; padding: 5px 0;\"\u003e\n\u003csummary style=\"padding: 18px 20px; cursor: pointer; background: #f8f9fa; font-weight: 600; font-size: 16px; color: #2c3e50; display: flex; justify-content: space-between; align-items: center; transition: all 0.3s ease;\"\u003e\u003cspan\u003e🍕 Will my Portuguese brick pizza oven crack?\u003c\/span\u003e \u003cspan class=\"pin-arrow\" style=\"font-size: 20px; transition: transform 0.3s ease;\"\u003e▼\u003c\/span\u003e\u003c\/summary\u003e\n\u003cdiv style=\"padding: 20px; background: white; line-height: 1.6; color: #333;\"\u003eYes. Every handmade refractory oven develops hairline cracks around the dome and where the facade meets it, and Authentic Pizza Ovens states in writing that this is normal, cosmetic, and not a warranty defect. The Lisboa ships with an Ultra Fire patch kit; brush it on while the oven is warm if the look bothers you. Cracks from a skipped cure, accelerants, or running above 500°C are not covered.\u003c\/div\u003e\n\u003c\/details\u003e\n\n\u003cdetails style=\"border-bottom: 1px solid #eee; padding: 5px 0;\"\u003e\n\u003csummary style=\"padding: 18px 20px; cursor: pointer; background: #f8f9fa; font-weight: 600; font-size: 16px; color: #2c3e50; display: flex; justify-content: space-between; align-items: center; transition: all 0.3s ease;\"\u003e\u003cspan\u003e🍕 What base does the Lisboa pizza oven need, and how is it installed?\u003c\/span\u003e \u003cspan class=\"pin-arrow\" style=\"font-size: 20px; transition: transform 0.3s ease;\"\u003e▼\u003c\/span\u003e\u003c\/summary\u003e\n\u003cdiv style=\"padding: 20px; background: white; line-height: 1.6; color: #333;\"\u003eA U shaped block base five courses high on a 43 by 43 inch footprint with a slab rated for 1,300 to 1,800 pounds, open in front for wood. The oven is set with an engine hoist on its four steel corner loops, which are cut off afterward. Keep two inches clear at the dome sides, sixteen above, thirty around the flue, and forty-seven inches of non combustible floor in front of the door.\u003c\/div\u003e\n\u003c\/details\u003e\n\n\u003cdetails style=\"border-bottom: 1px solid #eee; padding: 5px 0;\"\u003e\n\u003csummary style=\"padding: 18px 20px; cursor: pointer; background: #f8f9fa; font-weight: 600; font-size: 16px; color: #2c3e50; display: flex; justify-content: space-between; align-items: center; transition: all 0.3s ease;\"\u003e\u003cspan\u003e🍕 Which cover fits my Lisboa pizza oven, and is it really required?\u003c\/span\u003e \u003cspan class=\"pin-arrow\" style=\"font-size: 20px; transition: transform 0.3s ease;\"\u003e▼\u003c\/span\u003e\u003c\/summary\u003e\n\u003cdiv style=\"padding: 20px; background: white; line-height: 1.6; color: #333;\"\u003eRequired. The three year warranty excludes weather damage and requires the Authentic Pizza Ovens cover whenever the oven is not in use; wet refractory turns to steam on the next fire. Premium, Stone Arch, and Rustic Arch take the taller profile traditional cover. Stone Finish and Rustic take the XL cover for stone, tile, and brick domes. Order it with the oven; it ships on the same delivery.\u003c\/div\u003e\n\u003c\/details\u003e\n\n\u003cdetails style=\"border-bottom: 1px solid #eee; padding: 5px 0;\"\u003e\n\u003csummary style=\"padding: 18px 20px; cursor: pointer; background: #f8f9fa; font-weight: 600; font-size: 16px; color: #2c3e50; display: flex; justify-content: space-between; align-items: center; transition: all 0.3s ease;\"\u003e\u003cspan\u003e🍕 Can I use a rotisserie in the Lisboa, and can I cook more than pizza?\u003c\/span\u003e \u003cspan class=\"pin-arrow\" style=\"font-size: 20px; transition: transform 0.3s ease;\"\u003e▼\u003c\/span\u003e\u003c\/summary\u003e\n\u003cdiv style=\"padding: 20px; background: white; line-height: 1.6; color: #333;\"\u003eYes to both. The Lisboa's taller opening is why it is the rotisserie pizza oven of the range; with the optional spit, a chicken or a leg of lamb turns beside a side fire. After pizza, close the Dutch door on a bed of coals and the dome holds roasting heat for hours: casseroles in the included terracotta dish, cast iron vegetables, braises, and bread the next morning on stored heat.\u003c\/div\u003e\n\u003c\/details\u003e\n\n\u003c\/div\u003e","brand":"Authentic Pizza Ovens","offers":[{"title":"Premium","offer_id":49226803413247,"sku":"LISPREM","price":2795.0,"currency_code":"USD","in_stock":true},{"title":"Stone Arch","offer_id":49226803446015,"sku":"LISSAPREM","price":2795.0,"currency_code":"USD","in_stock":true},{"title":"Rustic Arch","offer_id":49226803478783,"sku":"LISRAPREM","price":2795.0,"currency_code":"USD","in_stock":true},{"title":"Stone Finish","offer_id":49226803511551,"sku":"LISSTNPREM","price":3795.0,"currency_code":"USD","in_stock":true},{"title":"Rustic","offer_id":49226803544319,"sku":"LISRUSTIC","price":3995.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0695\/7760\/5375\/files\/authentic-pizza-ovens-lisboa-premium-brick-pizza-oven-front.webp?v=1789587356"}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0695\/7760\/5375\/collections\/authentic-pizza-ovens-collection.webp?v=1789584283","url":"https:\/\/crustifypizzaovens.com\/collections\/authentic-pizza-ovens.oembed","provider":"Crustify Pizza Ovens","version":"1.0","type":"link"}