Authentic Pizza Ovens
Authentic Pizza Ovens Lisboa Brick Wood Fired Pizza Oven
Authentic Pizza Ovens Lisboa Brick Wood Fired Pizza Oven
SKU: LISPREM
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- Price: $2,795.00
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- Price: $2,795.00
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PRODUCT DESCRIPTION
Description
The 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.
If you have been pricing refractory ovens, this is the one that closes the gap. The Lisboa brick oven delivers the construction that makes a HPC Fire 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 Neapolitan pizza 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.
Why a Portuguese Brick Dome Cooks Differently
A 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.
The 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.
A 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.
Every Lisboa is built by hand in Portugal. Here the outer refractory layer goes on over the rockwool wrap.
Two 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 brick pizza oven guide goes deeper on why mass matters.
The Dutch Door and the Rotisserie: What Makes a Lisboa a Lisboa
Authentic 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.
Inside, 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.
Choose Your Lisboa Finish
All 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.
Lisboa Premium: the white dome you can make your own
The 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.
Lisboa Stone Arch: natural stone around the door, white dome behind
The 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.
Lisboa Rustic Arch: tumbled brick around the door, white dome behind
The 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.
Lisboa Stone Finish: slate stone over the whole dome
The 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.
Lisboa Rustic: brick over the whole dome, the largest Lisboa
The 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.
Cooking in the Lisboa
A 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.
In 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.
The 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.
Wood 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.
Placement, Base, and Installation
Lisboa 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.
A 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.
The 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 built-in versus freestanding guide walks through both, and if a mason is finishing the whole kitchen, the Custom Builders Lisboa core in the built-in pizza ovens collection is the same dome with no facade.
Curing, Cracks, and Care
Every 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.
A 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.
Care 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.
Who Should Buy the Lisboa, and Who Should Not
Buy 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.
Skip 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 wood fired pizza ovens 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.
What to Order With It
The Authentic Pizza Ovens cover 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.
| Lisboa finish | Cover that fits | Why |
|---|---|---|
| Premium | Traditional cover, taller profile | White dome, 39 inch footprint, 31 inch height |
| Stone Arch | Traditional cover, taller profile | White dome, same dimensions as Premium |
| Rustic Arch | Traditional cover, taller profile | White dome, same dimensions as Premium |
| Stone Finish | XL cover for stone, tile, and brick covered domes | Stone over the full dome adds bulk |
| Rustic | XL cover for stone, tile, and brick covered domes | 43 inch exterior, brick over the full dome |
Premium, Stone Arch, Rustic Arch
Cover: Traditional cover, taller profile
Why: White dome, 39 inch footprint, 31 inch height
Stone Finish, Rustic
Cover: XL cover for stone, tile, and brick covered domes
Why: Stone or brick over the full dome adds bulk; the Rustic runs 43 inches
Second is the Lisboa pizza oven's rotisserie spit 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 starter pack 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 pizza oven accessories collection.
Buying the Lisboa From Crustify
This is what arrives at the curb: the oven strapped inside a treated wood crate, door and chimney packed separately.
Every 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.
The 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 contact page or chat, usually the same day. Financing is available at checkout, and the full range sits on the Authentic Pizza Ovens brand page. Still comparing? The pizza oven buying guide covers fuel, construction, and budget in five decisions.
Order 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.
KEY FEATURES
- Lisboa pizza oven handmade in Portugal by Authentic Pizza Ovens; the company's original and best selling traditional dome
- Firebrick and refractory mortar cooking chamber, patented rockwool insulation, refractory cement shell; about six inches of wall
- Taller 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
- Rotisserie capable with the optional traditional spit; the Pizzaioli and Buena Ventura domes are not
- 31 by 31 inch floor, 19 inch interior height; two twelve inch pizzas at a time
- Holds 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
- Non rust cast aluminum door, chimney cavity, and chimney with borosilicate viewing window; no galvanized or zinc coated parts
- Included: 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
- Five 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)
- White domes can be painted or tiled with high heat products after curing
- Wood only; hardwood recommended; never above 500°C; not for mobile or trailer use
- Three year warranty on structure, materials, and craftsmanship; cover required; cracking is normal and not covered
- Free shipping over $750 with liftgate, crated by freight direct from the brand's Texas warehouse
SPECIFICATIONS
By finish. 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.
| Finish | Outside W x H x D |
|---|---|
| Premium | 39 x 31 x 39 in, approx. 1,300 lb (maker's shipping field: 1,200 lb) |
| Stone Arch | 39 x 31 x 39 in, approx. 1,300 lb |
| Rustic Arch | 39 x 31 x 39 in, approx. 1,300 lb |
| Stone Finish | 39 x 31 x 39 in, approx. 1,600 lb; approx. 1,850 lb crated with accessories |
| Rustic | 43 x 32 x 43 in, approx. 1,800 lb; approx. 1,850 lb crated with accessories |
Shared by every Lisboa pizza oven.
| Brand and origin | Authentic Pizza Ovens; handmade in Portugal |
|---|---|
| Oven type | Lisboa pizza oven: traditional wood fired brick dome, one piece, freestanding on a masonry base or built in |
| Fuel | Wood only, seasoned hardwood recommended; no gas option |
| Cooking floor | 31 W x 31 D in, firebrick; maker's diagram shows 30 x 32 in |
| Interior height | 19 in at the dome |
| Door opening | 15.5 W x 12 H in (diagram: 15.75 x 13 in); split Dutch door, opens left to right |
| Door and chimney material | Cast aluminum Al-Si10Mg, approx. 230 MPa, corrosion resistant, non rust; stainless chimney spout |
| Viewing window | Tempered borosilicate glass, 5 to 6 mm, thermal shock resistant |
| Chimney spout | 5.5 in diameter x 6 in high with flue damper; extension pipe and rain cap sold separately |
| Dome interior | Fire brick, approx. 40 percent alumina, service temperature approx. 1,200°C; refractory mortar rated approx. 1,500°C |
| Insulation | Rockwool 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 |
| Outer shell | Calcium aluminate refractory cement with chamotte aggregate, approx. 25 MPa |
| Wall build | Fire brick 50 to 60 mm, rockwool 50 to 80 mm, cement 30 to 50 mm |
| Base slab | Approx. 2.75 in integral concrete base under the oven |
| Thermometer | Bimetallic dial, stainless probe, 0 to 500°C (932°F) |
| Maximum operating temperature | 500°C (932°F); never exceed |
| Pizza temperature | 650 to 750°F floor (350 to 450°C on the dial); about 90 seconds per pizza |
| Heat up | Just under one hour when prepared correctly; longer on the first fires |
| Heat retention | Maintains above 350°C for approx. 4 hours after peak firing with the door closed |
| Thermal expansion | Tolerates 1 to 1.5 percent at 800°C, expansion joints included |
| Capacity | Two 12 inch pizzas at a time |
| Cooking modes | Pizza, bread, roasts, casseroles, rotisserie (optional spit) |
| Curing | Five days: 140, 215, 300, 400, 480°F (60, 100, 150, 200, 250°C), one small fire held 4 to 5 hours each day |
| Base required | U shaped block base, five courses, 43 x 43 in footprint per installation guide; set with an engine hoist on four corner lifting loops |
| Clearances | 2 in at dome sides, 16 in above dome, 30 in around flue, 28 in around vent bricks, 47 in non combustible floor in front |
| Included | Cast 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 |
| Sold separately | Matching cover (required for warranty), rotisserie spit, chimney extension and cap, starter pack of tools |
| Packaging | Treated wooden crate, shrink wrapped; aluminum door and chimney packed separately |
| Ships from | Brand warehouse, Baytown, Texas, by freight, curbside with liftgate |
| Warranty | 3 years, structural components, materials, and craftsmanship; see Warranty Information |
| Use | Outdoor residential; not for mobile or trailer use |
VIDEO
Authentic Pizza Ovens on the Lisboa pizza oven, and the fire starting method the maker recommends for every traditional dome.
We love the Lisboa, from Authentic Pizza Ovens.
The Lisboa Premium pizza oven.
The Rustic Lisboa pizza oven, brick over the full dome.
How to start a fire: crosshatch stack, kindling, torch, flue open, about thirty minutes to pizza temperature.
INSTALLATION GUIDE & USER MANUAL
Authentic 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.
Site and base for the Lisboa pizza oven. 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.
Setting the oven. 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.
Curing, before the first pizza. 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.
Every fire. 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.
After. 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.
WARRANTY INFORMATION
Authentic 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.
The 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.
Claims 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.
Repairing hairline cracks with the included Ultra Fire kit.
FREQUENTLY ASKED QUESTIONS - FAQ'S
Frequently Asked Questions (FAQs)
Your Questions Answered Before You Buy
The 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.
