Authentic Pizza Ovens Lume Largo Cast Stone Brick Pizza Oven

Description

The Lume Largo pizza oven is the Pizzaioli low brick dome from Authentic Pizza Ovens behind a square cornered front of gray cast stone, sold two ways on one page: the Premium, with the stone front and a white dome, and the Tudo, with the same gray stone carried over the entire dome. Underneath the stone it is the oven APO has sold more of than any other: a 39 inch fire brick dome on a concrete slab, Rockwool insulation, a refractory cement shell that stays cool to the touch, a 19.7 by 10.6 inch cast aluminum door that drops down, and a stainless chimney spout with a damper.

What makes a Lume Largo pizza oven cook the way it does is mass. The U.S. Department of Energy describes thermal mass as material that retains and stores heat, and names concrete, stone, brick, and tile as the usual choices. This oven is all four: fire brick inside, refractory concrete over it, cast stone on the front, and a tile floor to launch on. A steel oven holds heat in its air. A Lume Largo pizza oven holds it in six hundred pounds of masonry, and the pizza floor stays at temperature for hours because of it.

Every Lume Largo pizza oven ships free because it clears our $750 free shipping threshold on its own; the only delivery charge is the $95 liftgate fee every freight oven carries at checkout. This is a wood only oven, and it burns roughly four to six pounds of split hardwood an hour at cooking temperature. Oak, hickory, or maple dried under cover for six to twelve months will take this low dome past pizza temperature in about forty five minutes. Green wood will not.

You can compare the Lume Largo against the rest of the Portuguese line on our Authentic Pizza Ovens brand page, or read on for the full picture of what this cast stone pizza oven does, how the Premium and the Tudo differ, who the Lume Largo pizza oven suits, and what to order with it.

A Pizzaioli Dome Behind a Cast Stone Front

Start with what stays the same, because it is most of the oven. The Lume Largo and the Pizzaioli share the same dome: 39 inches wide, 39 deep, and 26 tall on the outside, with a 33 by 33 inch cooking floor and 15 inches of headroom inside. Both carry the 19.7 by 10.6 inch door that drops down on its hinge, both have the wide low mouth that sends flame across the floor rather than up over it, and both are built for the same job, which is the fastest pizza floor in the APO range.

Weight, insulation, chimney, base slab, curing schedule, and cover fit are identical on the Pizzaioli Premium and the Lume Largo Premium. If you have read our Pizzaioli page, you already know how the Lume Largo pizza oven cooks.

What changes is the front. On the Pizzaioli Premium the arch is a band of terracotta brick set into a white render dome. On the Lume Largo pizza oven, APO builds the front as a square cornered block of gray cast stone, laid in a brick pattern, with the arched opening in the middle of it. The thermometer sits in the stone at the left of the door, the black door reads as one piece with the gray, and the white dome rises behind the block on the Premium. It is the low dome APO oven that belongs in a gray and black outdoor kitchen.

The cast stone front is part of the oven, not a veneer glued on after. Because it is cast rather than laid brick by brick, the pattern is consistent from one Lume Largo brick pizza oven to the next, and the Premium sits in price with the Pizzaioli Premium and the Buena Ventura rather than with the fully clad finishes. The Tudo is the exception, and it gets its own section below.

On the Premium, the white dome is a real advantage. APO's render takes high heat paint and thin set tile once the oven is cured and has been fired for a few weeks, so a Lume Largo pizza oven can be finished to match a house color, a countertop, or a mosaic, with the gray front left as it comes. Most owners leave it white; the contrast between a white dome and a gray stone front is most of what makes the Premium photograph so well.

Choose Your Lume Largo Finish

Two finishes, one dome, one Lume Largo pizza oven. The decision is how much of the oven wears the stone. Pick the finish from the drop down above the Add to Cart button and the gallery follows your selection.

Lume Largo Premium

The Premium is the gray cast stone front on a white render dome, 39 inches square and about 1,250 pounds. It is the Lume Largo pizza oven most people picture: the square block of stone, the low arch, the black door with its window and vents, and the white dome behind, with the stainless spout and its damper handle rising off the top. The stone tones run from light gray to charcoal with pale mortar lines between them, so it sits well against dark tile, concrete, stainless, and modern block, and it does not fight a warmer brick or timber setting either.

Because the dome is white render, the Premium is also the one to choose if you plan to paint or tile the dome later, or if you want the lighter oven to lift. It takes the Standard fit of the APO cover, the same cover as the Pizzaioli Premium.

Lume Largo Tudo

Tudo is Portuguese for everything, and that is what the Tudo finish is: the same gray cast stone, in the same brick pattern, carried from the front block over the whole dome to the back. There is no white render showing anywhere. The Lume Largo Tudo pizza oven grows to 43 inches wide and 43 deep with the cladding, and to about 1,800 pounds, which puts it in the same weight class as the Rustic Pizzaioli and the Lume Alto Tudo, and it is priced with them rather than with the Premium.

What you get for that is a finished oven from every angle. Set it on an island, on a lakeside counter as in the first photo, or anywhere it can be seen from the side or behind, and the Tudo reads as a stone pizza oven, not a stone front on a white dome. It takes the XL fit of the APO cover, the one cut for fully clad domes. The Premium and the Tudo cook identically; the floor, the door, and the chimney are the same on every Lume Largo pizza oven.

The Low Dome and the Drop Down Door: Why the Lume Largo Is the Pizza Oven

APO builds its traditional ovens on two domes, and the names cause mistakes, so here is the split. The Lume Largo pizza oven is the low dome, the Pizzaioli shape, 26 inches high with 15 inches of headroom and a wide 19.7 by 10.6 inch door that drops down. The Lume Alto is the same gray cast stone on the tall dome, the Lisboa shape, 31 inches high with 19 inches of headroom and a narrow Dutch door. The Buena Ventura is the low dome in Sierra or Preto stacked stone. The Lume Largo is the low dome in gray cast stone.

The low dome is the pizza shape, and APO says so about the Pizzaioli line without hedging. With 15 inches of headroom, the flame from a fire pushed to one side has nowhere to go but across the ceiling and straight back down onto the floor, so the top of a pizza colors in the same seconds as the base. There is no lifting the peel toward the dome at the end, no waiting for the rim while the bottom is done. A low dome pizza oven bakes both sides at once, and it does it a little faster and on a little less wood than its tall sibling.

The cost of that geometry is headroom. A whole chicken standing on a spit, a tall Dutch oven, a rack of bread pans stacked two high: those want the 19 inches of the Lume Alto. A chicken spatchcocked flat, a leg of lamb in a pan, a tray of vegetables, a round loaf, a cast iron skillet: those fit under 15 inches with room to spare, and the Lume Largo pizza oven does all of them on its retained heat after the pizzas are done.

If the roast dinner on a spit is the point, buy the Lume Alto. If pizza is the point and roasting is the bonus, this is the oven.

The drop down door is the other half of it. One cast aluminum door, hinged at the bottom, with a latch at each top corner, a tempered viewing window in the middle, and a row of air vents below it. Unlatch it and it swings down flat in front of the mouth, which is the widest opening in the APO traditional range at 19.7 inches, and a long peel goes in and out of a Lume Largo pizza oven without touching the sides. Close it and the vents feed the fire while the window lets you watch a loaf without opening anything.

Because the door is one piece, there is no half open setting the way there is on the tall dome's Dutch door. Owners of a Lume Largo pizza oven run it two ways instead: door down and off for pizza service, with the fire live and the mouth wide open, then door up and latched for roasting and bread, with the coals raked to the back and the vents doing the drafting. It is a simpler rhythm than the tall dome's, and for a pizza night for twelve it is the faster one.

How a Low Portuguese Brick Dome Cooks

Every Lume Largo pizza oven is built by hand in a workshop north of Lisbon, and the construction is the same three layer sandwich APO uses across the traditional line. The inside is fire brick rated above 1,200°C, set in refractory mortar rated above 1,500°C, laid up as a 50 to 60 millimeter wall on a 3.15 inch reinforced concrete slab.

Over the brick goes 50 to 80 millimeters of Rockwool at 80 to 120 kilograms per cubic meter, held in place with 18 to 20 gauge steel mesh. Over the Rockwool goes 30 to 50 millimeters of calcium aluminate refractory cement with chamotte aggregate, rated at 25 megapascals. The cast stone and, on the Premium, the white render of the Lume Largo pizza oven sit on top of that.

That mass is why a Portuguese brick pizza oven behaves nothing like a steel countertop oven. Steel ovens heat in fifteen minutes and lose their floor heat after two or three pizzas. The Lume Largo pizza oven takes about forty five minutes to an hour to come up on dry hardwood, but APO's own spec calls for it to hold above 350°C for four hours after peak with the door shut, and the Tudo, with an extra 500 pounds of stone wrapped around it, holds a little longer still.

Fire brick rated above 1,200°C and a cast aluminum door alloy rated above 230 megapascals mean the hot parts of a Lume Largo pizza oven are built for the temperatures involved, not just tolerant of them. The low dome also means there is less air to heat and less ceiling to bring to color, which is why this shape comes up a little faster than the tall one on the same fire.

For pizza, the target is a floor between 370 and 450°C, roughly 700 to 850°F, with a live flame rolling across the low ceiling as above. At that point a 12 inch Neapolitan style pizza is done in 60 to 90 seconds, the 33 inch floor of the Lume Largo pizza oven takes two at a time with room to turn them, and a steady hand can turn out better than thirty an hour with the door down and out of the way.

Two things to know before your first cook in a Lume Largo pizza oven. First, the dial thermometer in the stone reads the air near the door and lags the floor by a wide margin during the heat up, so wait until the soot on the dome burns off to a clean white before you launch, whatever the dial says. Second, the low dome browns the top of a pizza as fast as the base, so the only move you need is the quarter turn: pull the pizza to the mouth on the peel, spin it, and slide it back beside the fire. Three turns and it is done.

Done right, the result is a rim that is puffed and leopard spotted, a base that is dry and crisp, and mozzarella that is melted rather than browned. That is what a 33 inch fire brick floor at 400°C does to a well proofed dough in about 75 seconds. The floor of a Lume Largo pizza oven recovers between pizzas faster than the dial suggests, so keep launching; the brick has more heat in it than the air does.

After pizza, the stored heat is the point. Rake the coals to the back, latch the door, and the Lume Largo pizza oven settles into a long, even fall from roasting heat to baking heat to slow cooking heat over the rest of the day. A spatchcocked chicken in the ceramic dish takes about forty minutes once the flame has died to coals; a leg of lamb in a pan longer; then round loaves and pizza bread at 250°C, and a pot of beans or a brisket overnight with the door shut and the damper closed.

The 10 by 14.5 inch Portuguese ceramic baking dish that comes with the Lume Largo pizza oven is sized for exactly this kind of cooking, whole fish over onions and herbs, a tray of vegetables, a casserole, and it is the reason APO includes it. Season it before first use by soaking it in water, then baking it dry at low heat. A bag of seasoned hardwood a week is plenty for a family that cooks in the oven two or three times.

Placement, Base, and Chimney

The Lume Largo pizza oven arrives fully built on its own 3.15 inch concrete slab, so what you build is a base to set it on, not the oven. The Premium's footprint is 39 by 39 inches at about 1,250 pounds; the Tudo's is 43 by 43 at about 1,800. Either way the base has to be masonry or a poured slab, never a wood deck without engineering. The owner below built a fieldstone base with a granite top, which is the right way to get a brick oven into a garden.

APO's standard recommendation for the Lume Largo pizza oven is a U shaped block base five courses high, open at the front for wood storage, with a solid top the full size of the oven's slab. The fieldstone base above is a textbook version of it, faced in stone to match the garden wall, with the wood bay under the oven and a granite counter run out to one side for a landing.

On a Tudo, size the top for the 43 inch cladding and rate it for the extra weight; the slab underneath the stone is still 39 inches, so the cladding overhangs a 39 inch top and the Lume Largo pizza oven sits on it just as well.

Every Lume Largo pizza oven has four steel lifting loops cast into the corners of its slab, and the way it gets onto the base is an engine hoist, a small telehandler, or a rented mini crane, with straps through the four loops. Four strong friends will not do it, and on the Tudo eight will not. Plan the lift before delivery day, because the freight carrier drops the crate at the curb and does not carry it into the yard. Once the oven is set the loops can be cut off flush, or left as the owner above did.

The chimney on the Lume Largo pizza oven is a 5.5 inch stainless spout, 6 inches tall, with a built in damper on a rod, sealed to the top of the dome with a rope gasket. On its own it clears smoke over your head in an open patio, and because the low dome puts the spout at about 26 inches, the extension matters more here than on the tall ovens. Under a roof, a pergola, or against a wall you will want the 38 inch stainless extension and rain cap that APO sells separately, which lifts the outlet above the structure and keeps rain out of the flue.

Under a solid roof the extension is not enough, and the answer is a double wall stove pipe from the spout up through the ceiling, with a flashing kit and a cap at the roof. That is owner work, not an APO part, and it is the setup for any Lume Largo pizza oven that lives under a roof rather than beside one. The pipe needs the same clearances a wood stove flue does, and a good stove installer will do it in a morning.

Clearances to combustibles from the installation guide are 2 inches at the sides of the dome, 16 inches above it, 30 inches around the flue, and 47 inches of non combustible floor in front of the door. The cast stone front of a Lume Largo pizza oven gets warm, not hot, but the chimney and the mouth do, and a door that drops down flat in front of the oven means the landing in front of it is in use every time you cook.

Because the oven is a finished dome rather than a bare core, a built in kitchen usually means building the counter and the wall up to and around the base and leaving the stone exposed, as in the photo above. That is the simplest built in there is: no enclosure, no venting plan, no finish work on the dome.

If you want an oven fully enclosed inside a masonry surround, our built in pizza oven collection has the cores that were designed to be boxed in. The Lume Largo pizza oven is not one of them, and with the Tudo especially, hiding the stone would be the wrong move.

Curing, Cracks, and Weather Protection

A new Portuguese brick pizza oven holds water in its mortar, its cement shell, and its slab, and that water has to leave slowly or it leaves as steam and cracks the shell. APO's curing schedule is five small fires on five consecutive days: 140°F, 215°F, 300°F, 400°F, and 480°F on the dial, each held for a few hours, each one a little bigger than the last. Then a full fire. Skip it and the warranty on your Lume Largo pizza oven is void, and so is any chance of a clean dome. This is the one instruction on the page we would ask you to read twice.

Even cured properly, every Lume Largo brick pizza oven will develop hairline cracks in its first season, and APO says so plainly: all traditional ovens crack, it is normal, and it is not a defect. On the Premium the cracks show in the white render; on the Tudo they show in the mortar lines of the cast stone, where they are far less visible.

Either way they are in the cosmetic shell of the Lume Largo pizza oven, not the fire brick chamber, and they do not affect cooking or safety. The oven ships with an Ultra Fire patch kit for exactly this, and touching up a crack takes ten minutes with a putty knife. Expansion at 800°C runs 1 to 1.5 percent, and that movement has to go somewhere.

The other warranty condition is weather protection. An oven set in the open, like the lakeside Tudo at the top of this page, needs a cover on it every night it is not in use, because rain soaking into an uncovered dome is the fast way to turn hairline cracks into real ones when the next fire drives the water out as steam. A roof does most of the work for an oven under one, and a full outdoor kitchen roof is better still, but the cover is the condition.

APO requires an all weather cover whenever the oven is not in use, and the Authentic Pizza Ovens cover comes in the two fits this page needs: Standard for the Premium, XL for the Tudo. Order it with the oven and it rides free on the same delivery.

Who Should Buy the Lume Largo, and Who Should Not

Buy the Lume Largo pizza oven if you want the Pizzaioli's low dome and wide drop down door behind a gray front that is finished the day it arrives, and if your outdoor kitchen leans gray, black, concrete, or stainless rather than terracotta. It is the right call for a family that will run a pizza night for twelve people most weekends and roast on the leftover heat, for a counter or island where the oven is seen from the front and the side, and for anyone who wants the stone look without a warm Sierra or Preto tone.

Choose the Tudo Lume Largo pizza oven over the Premium if the oven will be seen from the side or behind, if you never intend to paint or tile a dome, and if the base and the lift can handle 1,800 pounds. Choose the Premium if the oven sits against a wall or in an alcove where only the front shows, if you want the option of finishing the dome yourself, or if the extra weight is a problem for your site.

Look at the Lume Alto instead of the Lume Largo pizza oven if you want the same gray cast stone on the tall dome, with the headroom to roast standing up and run a rotisserie spit. Look at the Lisboa or the Ventura if you want that tall dome in terracotta or stacked stone instead. Look at the Pizzaioli if you want the low dome with the terracotta arch or the fully clad Rustic, Stone, and Azul finishes, and at the Buena Ventura if you want the low dome in a warm stacked stone.

Look at our wood fired pizza oven collection for the freestanding cart ovens if you have no base and no way to lift 1,250 pounds. And if you want gas, the Lume Largo pizza oven is not your oven at all: it is wood only, with no burner option, and a hybrid from HPC Fire or Pinnacolo is the honest answer.

One more honest skip. The Lume Largo pizza oven is not for mobile use. A brick dome that cracks by design is not a trailer oven, and APO excludes trailer and food truck use from the warranty on the whole traditional line.

What to Order With It

Two things belong on the same order as a Lume Largo pizza oven, and both ride free on the same delivery once the oven is in the cart. The first is the cover, which is a warranty condition and not a suggestion. The Premium takes the Standard fit, because the dome behind the stone front is plain white render; the Tudo takes the XL fit, because the cladding adds four inches each way and the cover has to clear it. Pick the fit that matches your finish on the cover page.

The second is the five piece starter pack: a wooden peel to build on, a long aluminum peel to launch and retrieve, a turner, an ash shovel, and an oven brush. Nothing in the crate does those jobs, and with a 19.7 inch mouth and the door down out of the way, the turner is the one you will reach for most on a Lume Largo pizza oven, because a quarter turn at the mouth is the whole technique.

If the oven is going under any kind of roof, add the 38 inch chimney extension and rain cap from our pizza oven accessories collection, and an infrared thermometer gun will tell you the real floor temperature of a Lume Largo pizza oven that the dial cannot. Everything else you need to start is already in the crate and costs nothing extra: the ceramic dish, the thermometer, and the Ultra Fire kit come packed on the oven floor of every Lume Largo pizza oven, as above.

Buying the Lume Largo From Crustify

Every Lume Largo pizza oven ships direct from the brand's Texas warehouse on a pallet inside a treated wood crate, by freight carrier, curbside, and the photo above is what arrives: the oven strapped and shrink wrapped, the door packed separately, and the ceramic dish wrapped inside the chamber. The freight is free because the oven clears our $750 threshold on its own; the one charge at checkout is the $95 liftgate fee every oven over 150 pounds carries, for the hydraulic gate the carrier needs to lower a crate this heavy at a home address.

Shipping to a business with a loading dock or forklift? Contact us and we refund the liftgate fee. Alaska, Hawaii, and remote addresses are quoted before you order. Lead times on a Lume Largo pizza oven are confirmed when you order, since APO builds in Portugal and stocks in Texas, and the Tudo in particular can run longer than the Premium. We will tell you the honest date before your card is charged rather than after.

Inspect the crate before you sign for it. Note any damage on the delivery receipt, even a scuffed corner, because a signed clean receipt gives up most of your protection. Concealed damage found after opening the crate has a five day reporting window. Unused ovens still in their crate can be returned within 14 days, with the return freight paid by the buyer, which is why we would rather answer every question before you order than process a return after.

The warranty on the Lume Largo pizza oven is three years on the structure, materials, and craftsmanship, on the conditions covered above: cure it on the five day schedule, keep it covered when it is not in use, and keep it off a trailer. Hairline cracks in the render or the stone mortar lines are normal and are not a warranty claim. What separates dealers on this oven is delivery included and who answers the phone afterward.

Here, chat and email go straight to the owner, and a real answer usually comes the same day, including help choosing between the Premium and the Tudo, or between the Lume Largo pizza oven and its siblings, before you commit. Financing is available at checkout through our financing page, and if you are still weighing a brick dome against a steel oven, the pizza oven buying guide walks through it, or contact us directly.

Order the cover and the starter pack with the oven and they ride free on the same delivery. The Lume Largo pizza oven clears the $750 free shipping threshold by itself.

KEY FEATURES

• Authentic Pizza Ovens Lume Largo pizza oven, handmade in Portugal, north of Lisbon, with a gray cast stone front in a brick pattern; Premium with a white dome or Tudo with stone over the full dome
• The Pizzaioli's low dome: 39 W x 26 H x 39 D outside on the Premium, 43 W x 26 H x 43 D on the Tudo, 33 x 33 inch fire brick floor with 15 inches of headroom, room for two 12 inch pizzas at once with space to turn them
• 19.7 x 10.6 inch cast aluminum door that drops down flat, with a tempered borosilicate viewing window, air vents, and a latch at each corner
• Low dome pizza oven geometry that reflects flame straight back onto the floor, so the top and the base of a pizza finish together
• Three layer construction: fire brick and refractory mortar chamber, 50 to 80 mm Rockwool insulation, refractory cement shell, cool to the touch on the outside
• Holds above 350°C for four hours after peak with the door shut; pizza floor temperature of 370 to 450°C
• Stainless steel chimney spout, 5.5 x 6 inches, with a built in damper and rope gasket seal; 38 inch extension and rain cap available separately
• Premium: white render dome that can be painted with high heat paint or tiled once cured; Tudo: finished in stone from every angle
• Bimetallic dial thermometer, 0 to 500°C, mounted in the stone beside the door
• Includes a 10 x 14.5 x 3 inch Portuguese ceramic baking dish, thermometer, and Ultra Fire patch kit
• Built on a 3.15 inch reinforced concrete slab with four steel lifting loops for hoisting onto your base
• Wood only, about four to six pounds of hardwood an hour at cooking temperature in a Lume Largo pizza oven
• Approximately 1,250 lb for the Premium and 1,800 lb for the Tudo; cover Standard fit for the Premium, XL fit for the Tudo
• Same dome, floor, door, and cover fit as the Pizzaioli Premium, so every Pizzaioli base plan and accessory applies
• Three year structural warranty from Authentic Pizza Ovens, with curing and an APO cover required
• Free freight shipping direct from the brand's Texas warehouse, with a $95 residential liftgate fee at checkout; accessories ride free on the same order

SPECIFICATIONS

APO's low dome drawing for the Lume Largo pizza oven, shared with the Pizzaioli and the Buena Ventura. It shows the older figures: C is the dome height above the 2.75 inch slab (A), and the two together are a little under the 26 inch overall height in the table below. The 19.5 x 8.5 door and the 30 x 32 floor on the drawing are the older measurements; the current Lume Largo figures are 19.7 x 10.6 and 33 x 33. The Tudo's 43 inch cladding is not drawn. Every oven is handmade, so expect small variations.

By finish

Shared specifications

VIDEO

Three videos from Authentic Pizza Ovens that apply to every oven in the traditional line, the Lume Largo pizza oven included. The first shows how to build and manage the fire. The second is the crack repair walk through with the Ultra Fire kit that ships in the crate. The third is a short look inside the workshop north of Lisbon where these ovens are built; it shows a Lisboa arch on the bench, and the brick, insulation, and shell under it are the same as the Lume Largo's.

INSTALLATION GUIDE & USER MANUAL

Site and base. Choose a spot with 2 inches of clearance at the sides of the dome, 16 inches above it, 30 inches around the flue, and 47 inches of non combustible surface in front of the door. Build a masonry or poured concrete base with a solid top at least 39 x 39 inches, rated for 1,250 pounds on the Premium and 1,800 on the Tudo, plus the people leaning on it. A U shaped block base five courses high with the front open for wood is APO's standard design.

Setting the oven. The Lume Largo pizza oven arrives crated on a pallet at the curb. Uncrate it in place, run straps through the four corner lifting loops, and lift with an engine hoist, telehandler, or crane onto the base. Set it level on a thin bed of mortar or on the bare slab. Cut the loops off flush once it is set if you prefer. Fit the chimney spout and any extension, hang the door on its bottom hinge, and mount the thermometer in its hole in the stone beside the door.

Curing. Five small fires on five consecutive days, held at roughly 140°F, 215°F, 300°F, 400°F, and 480°F on the dial, each for a few hours. Use small splits of dry hardwood, never softwood, treated wood, or any accelerant. Expect some steam and some hairline cracking in the render or the stone mortar lines as moisture leaves. After day five, build a full fire and the oven is ready to cook.

Every fire. Build the fire in the center, let it grow until the dome soot burns off white, then rake the coals to one side or the back. Never exceed 500°C on the dial. Use the damper to slow the draft once the oven is hot. Drop the door and leave it down for pizza service, latch it closed for roasts and bread with the vents doing the drafting, and close the damper as well for overnight cooks. Sweep ash out once the oven is cold.

After cooking. Let the oven cool fully before covering. Cover it whenever it is not in use, in every season, Standard fit on the Premium and XL on the Tudo. Touch up cracks with the Ultra Fire kit as they appear. Season the ceramic dish before first use by soaking it in water, then baking it dry at low heat.

A Crustify owner's guide for the Authentic Pizza Ovens traditional line, covering curing, wood, first fires, and care in one place, is in preparation and will be linked here when it is ready. Until then, we send APO's setup guide, clearance diagram, and dish seasoning instructions with every order confirmation.

WARRANTY INFORMATION

Term. Authentic Pizza Ovens warrants the Lume Largo pizza oven, Premium and Tudo, for three years against structural defects in materials and craftsmanship, from the date of delivery, to the original purchaser.

Conditions. The oven must be cured on APO's five day schedule before full use, installed on a suitable base per the installation guide, and protected from weather with an APO cover or equivalent all weather protection whenever it is not in use. An oven that is not cured, or is left uncovered, is not covered. Never use accelerants, never exceed 500°C, and never use the oven on a trailer, truck, or any mobile platform.

Exclusions. Hairline and superficial cracking of the outer render, the cement shell, and the mortar lines of the cast stone is normal on every handmade brick oven, does not affect cooking, and is not a defect. The Ultra Fire kit included with the oven is for this purpose, and APO's crack repair video in the VIDEO row walks through it. Damage from moisture, freezing water in an uncovered dome, improper curing, improper installation, or misuse is excluded. The complimentary ceramic dish carries no warranty.

Claims. Contact us first. We handle the claim with APO on your behalf, and we will ask for photos and your order number. Shipping damage is a separate matter from warranty: it must be noted on the delivery receipt at the time of delivery, or reported within five days for concealed damage, for a claim to succeed.

FREQUENTLY ASKED QUESTIONS - FAQ'S

Your Questions Answered Before You Buy

These are the questions we get most often about the Lume Largo pizza oven, answered straight. If yours is not here, chat or email goes to the owner and you will usually hear back the same day.