{"product_id":"authentic-pizza-ovens-pizzaioli-brick-pizza-oven","title":"Authentic Pizza Ovens Pizzaioli Brick Pizza Oven","description":"\u003cstyle\u003e\n  .piz-h2 { color:#8a1f12; font-weight:700; margin-top:34px; }\n  .piz-h3 { color:#333; font-weight:700; margin-top:22px; font-size:19px; }\n  .piz-img { max-width:100%; height:auto; border-radius:8px; display:block; margin:18px auto; }\n  .piz-cap { font-size:14px; color:#555; text-align:center; margin:-8px 0 18px; }\n  .piz-glance { background:#fbf6f4; border-left:4px solid #8a1f12; padding:16px 20px; margin:20px 0; border-radius:0 8px 8px 0; }\n  .piz-glance p { margin:0 0 8px; }\n  .piz-glance .piz-glance-title { font-weight:700; font-size:18px; margin-bottom:10px; }\n  .piz-table { width:100%; border-collapse:collapse; table-layout:fixed; margin:20px 0; font-family:Arial,sans-serif; }\n  .piz-table th { background:#8a1f12; color:#fff; padding:12px 10px; text-align:left; font-size:15px; word-break:normal; overflow-wrap:break-word; }\n  .piz-table th a { color:#fff; font-weight:700; text-decoration:underline; }\n  .piz-table td { border-bottom:1px solid #ddd; padding:12px 10px; vertical-align:top; font-size:15px; word-break:normal; overflow-wrap:break-word; }\n  .piz-table tr:nth-child(even) td { background:#faf5f4; }\n  .piz-cards { display:none; }\n  @media (max-width:600px) {\n    .piz-table { display:none; }\n    .piz-cards { display:block; }\n    .piz-card { border:1px solid #ddd; border-radius:10px; padding:14px 16px; margin:14px 0; font-family:Arial,sans-serif; }\n    .piz-card h4 { margin:0 0 8px; color:#8a1f12; font-size:17px; }\n    .piz-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  .piz-video { position:relative; padding-bottom:56.25%; height:0; overflow:hidden; margin:16px 0 24px; border-radius:8px; }\n  .piz-video iframe { position:absolute; top:0; left:0; width:100%; height:100%; border:0; }\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 Pizzaioli pizza oven is the original Authentic Pizza Ovens dome and still the one the company sells most: a 39 inch square brick oven with a wide, low mouth that opens down like a pizzeria oven and a 15 inch ceiling that throws the fire's heat straight back at the floor. That geometry is the whole argument. It cooks a Neapolitan pizza in about 90 seconds, two 12 inch pies side by side, and holds cooking heat for hours after the flame dies. A Portuguese brick pizza oven hand built north of Lisbon, in six finishes from the terracotta Standard to the fully clad Rustic, delivered free by freight.\u003c\/p\u003e\n\u003cp\u003eThe reason a low dome matters is measurable. Researchers at the University of Naples put thermal cameras inside working wood fired ovens and published what a true Neapolitan bake needs: a floor between 380°C and 430°C, a dome around 485°C, and a pizza on the floor for 60 to 90 seconds; their \u003ca href=\"https:\/\/iris.unina.it\/handle\/11588\/980163\" target=\"_blank\" rel=\"noopener noreferrer\" style=\"color:#8B1A0A; font-weight:bold; text-decoration:underline;\"\u003ereview of wood fired oven heat transfer\u003c\/a\u003e is the clearest reading of it. A dome only 15 inches above the floor keeps the flame's radiant heat close to the pie and lets the floor recover between launches; that is what a Pizzaioli pizza oven is built around. A taller dome roasts better; this one bakes pizza better.\u003c\/p\u003e\n\u003cdiv class=\"piz-glance\"\u003e\n\u003cp class=\"piz-glance-title\"\u003eAuthentic Pizza Ovens Pizzaioli at a glance\u003c\/p\u003e\n\u003cp\u003eHandmade Portuguese brick dome, about 1,250 pounds in the render finishes and near 1,750 in the full brick Rustic; sits on a masonry base you build, set by forklift or engine hoist on its corner eyelets\u003c\/p\u003e\n\u003cp\u003eWood only, seasoned hardwood, 4 to 6 pounds an hour; about an hour to pizza heat, a floor around 400°C, 500°C maximum on the dial\u003c\/p\u003e\n\u003cp\u003e33 by 33 inch firebrick floor under a 15 inch ceiling, the low dome built for a 90 second bake; two 12 inch pizzas at once, around 30 an hour\u003c\/p\u003e\n\u003cp\u003eWidest door in the range, 19.7 inches, opening down like a pizzeria oven; no spit port, so the rotisserie belongs to the Lisboa\u003c\/p\u003e\n\u003cp\u003eSix finishes on the same oven: Standard with an iron door, Premium with the cast aluminum door and window, Stone Arch, Rustic Arch, Stone Finish, Rustic; the white domes can be painted or tiled after curing\u003c\/p\u003e\n\u003cp\u003eFive day cure before the first pizza; hairline cracks are normal and patched with the included Ultra Fire kit; a cover is a warranty condition\u003c\/p\u003e\n\u003cp\u003eThree year structural warranty from an authorized dealer; outdoor residential use, never on a trailer\u003c\/p\u003e\n\u003cp\u003eFree freight from Texas on every finish, with the $95 residential liftgate fee at checkout; 14 day returns on an unused crated oven\u003c\/p\u003e\n\u003cp\u003eQuestions before you order? The FAQ tab below covers the nine we hear most, and the chat button reaches the owner directly.\u003c\/p\u003e\n\u003c\/div\u003e\n\n\u003ch2 class=\"piz-h2\"\u003eWhat the Low Dome Does in a Pizzaioli Pizza Oven\u003c\/h2\u003e\n\u003cp\u003eEvery wood fired dome cooks a pizza three ways at once. The floor cooks the base by conduction, the dome reflects the fire's radiant heat down onto the toppings, and the hot air rolling under the ceiling browns the cornicione. In a Pizzaioli pizza oven the ceiling is 15 inches above a 33 inch floor, so the flame licking across the top of the chamber blisters the rim before the center dries out. That is the difference between a leopard spotted Neapolitan crust and a cracker: the top has to finish in the same 90 seconds as the bottom, and a low roof is how.\u003c\/p\u003e\n\u003cp\u003eThe wide mouth is the second half. The Pizzaioli door opening is 19.7 inches across, the widest in the traditional range, and it opens down instead of hinging at the side, so the door rests out of the way as a shelf while you launch and turn. With the door off and the fire raked to one side you see the whole floor, work two pizzas at once with a turner, and get the peel in and out without threading a narrow arch. The first tell that the dome is doing its job is the cornicione: it spots and rises within thirty seconds, before the cheese has melted.\u003c\/p\u003e\n\u003cp\u003eThe trade is the rotisserie. The taller Lisboa has a Dutch door with a spit port and a rear cap for a rotisserie, and the Pizzaioli has neither, because the low roof leaves no room for a turning bird above the fire. What it gives up on the spit it gets back on the floor. Roasts, bread, and casseroles all cook in pans and in the included ceramic dish, and the low dome that makes it a better pizza oven also makes it the faster oven to bring to temperature, since there is simply less chamber to heat.\u003c\/p\u003e\n\n\u003ch2 class=\"piz-h2\"\u003ePizzaioli Pizza Oven or Lisboa: Which Dome Is Yours\u003c\/h2\u003e\n\u003cp\u003eAuthentic Pizza Ovens builds its traditional ovens in two shapes and the choice comes down to what you cook most. The Pizzaioli pizza oven is the pizza specialist; the \u003ca href=\"\/products\/authentic-pizza-ovens-lisboa-brick-pizza-oven\" style=\"color:#8B1A0A; font-weight:bold; text-decoration:underline;\"\u003eLisboa pizza oven\u003c\/a\u003e is the all rounder with the rotisserie. Same footprint, same brick, same insulation, same price in the matching finishes. The table below is the whole decision.\u003c\/p\u003e\n\n\u003ctable class=\"piz-table\"\u003e\n\u003cthead\u003e\u003ctr\u003e\n\u003cth style=\"width:30%;\"\u003eSpec\u003c\/th\u003e\n\u003cth style=\"width:35%;\"\u003ePizzaioli pizza oven\u003c\/th\u003e\n\u003cth style=\"width:35%;\"\u003e\u003ca href=\"\/products\/authentic-pizza-ovens-lisboa-brick-pizza-oven\"\u003eLisboa\u003c\/a\u003e\u003c\/th\u003e\n\u003c\/tr\u003e\u003c\/thead\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd\u003eDome shape\u003c\/td\u003e\n\u003ctd\u003eLow, wide, pizzeria style\u003c\/td\u003e\n\u003ctd\u003eTall, Mediterranean style\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eOutside height\u003c\/td\u003e\n\u003ctd\u003e26 in\u003c\/td\u003e\n\u003ctd\u003e31 in\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eInside floor\u003c\/td\u003e\n\u003ctd\u003e33 x 33 in\u003c\/td\u003e\n\u003ctd\u003e31 x 31 in\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eInside height\u003c\/td\u003e\n\u003ctd\u003e15 in\u003c\/td\u003e\n\u003ctd\u003eTaller dome for roasting\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eDoor\u003c\/td\u003e\n\u003ctd\u003e19.7 W x 10.6 H, opens down\u003c\/td\u003e\n\u003ctd\u003e15.5 W x 12 H, Dutch door with spit port\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eRotisserie\u003c\/td\u003e\n\u003ctd\u003eNo\u003c\/td\u003e\n\u003ctd\u003eYes, rear cap and spit\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eBest at\u003c\/td\u003e\n\u003ctd\u003e90 second pizza, two at a time, crowds\u003c\/td\u003e\n\u003ctd\u003eRoasts on the spit, bread, pizza\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eWeight\u003c\/td\u003e\n\u003ctd\u003eApprox. 1,250 lb\u003c\/td\u003e\n\u003ctd\u003eApprox. 1,250 lb\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eCover\u003c\/td\u003e\n\u003ctd\u003eStandard, or XL for full stone or brick\u003c\/td\u003e\n\u003ctd\u003eStandard, or XL for full stone or brick\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003cdiv class=\"piz-cards\"\u003e\n\u003cdiv class=\"piz-card\"\u003e\n\u003ch4\u003ePizzaioli pizza oven\u003c\/h4\u003e\n\u003cp\u003e\u003cstrong\u003eDome:\u003c\/strong\u003e Low and wide, pizzeria style, 26 in outside, 15 in inside\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eFloor:\u003c\/strong\u003e 33 x 33 in\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDoor:\u003c\/strong\u003e 19.7 W x 10.6 H, opens down\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eRotisserie:\u003c\/strong\u003e No\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eBest at:\u003c\/strong\u003e 90 second pizza, two at a time, crowds\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"piz-card\"\u003e\n\u003ch4\u003e\u003ca href=\"\/products\/authentic-pizza-ovens-lisboa-brick-pizza-oven\" style=\"color:#8B1A0A; font-weight:bold; text-decoration:underline;\"\u003eLisboa\u003c\/a\u003e\u003c\/h4\u003e\n\u003cp\u003e\u003cstrong\u003eDome:\u003c\/strong\u003e Tall, Mediterranean style, 31 in outside\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eFloor:\u003c\/strong\u003e 31 x 31 in\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDoor:\u003c\/strong\u003e 15.5 W x 12 H, Dutch door with spit port\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eRotisserie:\u003c\/strong\u003e Yes, rear cap and spit\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eBest at:\u003c\/strong\u003e Roasts on the spit, bread, pizza\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\n\u003cp\u003eIf you will roast a chicken on a spit every Sunday, buy the Lisboa. If pizza night is the point and the roasts go in a pan, buy the Pizzaioli pizza oven and enjoy the wider door every time you launch. Both take the same cover and the same tools, and both share the Portuguese brick construction below, so nothing about durability or warranty changes with the shape.\u003c\/p\u003e\n\n\u003ch2 class=\"piz-h2\"\u003eThe Six Pizzaioli Pizza Oven Finishes\u003c\/h2\u003e\n\u003cp\u003eEvery finish is the same oven underneath: the same fire brick chamber, the same insulation, the same 33 inch floor. What changes is the door hardware on the Standard and the facade on the rest, and with it the cover size and the weight. Choose by climate and by what your outdoor kitchen is built from, then pick it in the Finish selector above.\u003c\/p\u003e\n\n\u003ch3 class=\"piz-h3\"\u003eStandard\u003c\/h3\u003e\n\u003cimg class=\"piz-img\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0695\/7760\/5375\/files\/authentic-pizza-ovens-pizzaioli-standard-iron-door-sunset.webp?v=1789666397\" alt=\"Authentic Pizza Ovens Pizzaioli Standard with terracotta arch and iron door on a stone veneer base at sunset\" width=\"800\" height=\"800\" loading=\"lazy\"\u003e\n\u003cp class=\"piz-cap\"\u003eThe Standard: terracotta arch, plain iron door, white render dome. The most affordable way into a Portuguese brick oven.\u003c\/p\u003e\n\u003cp\u003eThe Standard is the oven Authentic Pizza Ovens started with, and it is the least expensive Pizzaioli pizza oven because of one part: the door. It ships with a plain iron door and iron chimney spout rather than the cast aluminum set, and iron rusts. In a dry climate, with a wipe of oil on the hinges before winter, owners run them for years; the maker tells buyers in humid or coastal areas to step up to the Premium. Everything else, the terracotta arch, the white dome, the fire brick floor, is identical. Dry air and a preference for spending the difference on wood: this is the one.\u003c\/p\u003e\n\n\u003ch3 class=\"piz-h3\"\u003ePremium\u003c\/h3\u003e\n\u003cimg class=\"piz-img\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0695\/7760\/5375\/files\/authentic-pizza-ovens-pizzaioli-premium-fire-lit-white-base.webp?v=1789665682\" alt=\"Authentic Pizza Ovens Pizzaioli Premium with terracotta brick arch, door down and fire burning, on a white block base with wood storage below\" width=\"800\" height=\"1067\" loading=\"lazy\"\u003e\n\u003cp class=\"piz-cap\"\u003eThe Premium with the door down and the fire going. The cast aluminum door with its viewing window is the upgrade.\u003c\/p\u003e\n\u003cp\u003eThe Pizzaioli Premium pizza oven is the top seller in the whole Authentic Pizza Ovens line and the finish most customer photos on this page show. It carries the Standard's terracotta arch and swaps the iron hardware for a black cast aluminum door, chimney cavity, and spout that cannot rust, with a tempered borosilicate window so you can watch the fire with the oven closed. That window earns its keep on bread and roasts, when the door stays shut for an hour and you want to see the crust without losing heat. For most buyers this is the right Pizzaioli: cast hardware, classic look, mid price.\u003c\/p\u003e\n\n\u003ch3 class=\"piz-h3\"\u003eStone Arch\u003c\/h3\u003e\n\u003cimg class=\"piz-img\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0695\/7760\/5375\/files\/authentic-pizza-ovens-pizzaioli-stone-arch-deck-installation.webp?v=1789665802\" alt=\"Authentic Pizza Ovens Pizzaioli Stone Arch with black natural stone arch and cast aluminum door on a stacked stone base on a deck\" width=\"800\" height=\"1067\" loading=\"lazy\"\u003e\n\u003cp class=\"piz-cap\"\u003eThe Stone Arch on a stacked stone base. Natural stone around the door, white dome behind it, Premium hardware.\u003c\/p\u003e\n\u003cp\u003eThe Stone Arch Pizzaioli pizza oven takes the Premium and replaces the terracotta with cut natural stone around the door, in the black and gray tones you see above. The dome stays white render, so it takes the Standard cover and it can still be painted or tiled. It is the finish for a modern outdoor kitchen where terracotta would fight the gray countertops and stainless grills, and because the stone is only on the face, the price and the weight stay at the Premium level. Same cast aluminum door with the window, same chimney, same floor.\u003c\/p\u003e\n\n\u003ch3 class=\"piz-h3\"\u003eRustic Arch\u003c\/h3\u003e\n\u003cimg class=\"piz-img\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0695\/7760\/5375\/files\/authentic-pizza-ovens-pizzaioli-rustic-arch-block-base.webp?v=1789665903\" alt=\"Authentic Pizza Ovens Pizzaioli Rustic Arch with tumbled brick arch and cast aluminum door on a stacked stone block base\" width=\"800\" height=\"1067\" loading=\"lazy\"\u003e\n\u003cp class=\"piz-cap\"\u003eThe Rustic Arch: tumbled, mixed tone brick around the door, white dome, Premium hardware, at the Premium price.\u003c\/p\u003e\n\u003cp\u003eThe Rustic Arch Pizzaioli pizza oven is the answer for the buyer who loves the look of the full brick Rustic but not its weight or its price. The arch is laid in the same tumbled, mixed tone brick as the Rustic, and behind it the dome is the white render of the Premium. You get the brick warmth where the eye lands, at the door, at the Premium price and the Premium weight, and the white dome still takes the Standard cover. On a stone or block base like the one above it reads as a much more expensive oven than it is.\u003c\/p\u003e\n\n\u003ch3 class=\"piz-h3\"\u003eStone Finish\u003c\/h3\u003e\n\u003cimg class=\"piz-img\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0695\/7760\/5375\/files\/authentic-pizza-ovens-pizzaioli-pizza-stone-cladding-detail.webp?v=1789666172\" alt=\"Authentic Pizza Ovens Pizzaioli Stone Finish with slate cladding over the full dome on a masonry base under a covered patio\" width=\"800\" height=\"1120\" loading=\"lazy\"\u003e\n\u003cp class=\"piz-cap\"\u003eThe Stone Finish: natural stone laid over the entire dome, not just the arch. Takes the XL cover.\u003c\/p\u003e\n\u003cp\u003eThe Stone Finish is the fully clad Pizzaioli pizza oven, with natural stone pieces set over the whole dome by hand in Portugal, the same treatment as the Lisboa Stone Finish. No two are alike, the stone weathers to a deeper tone over the first seasons, and it needs nothing done to it, ever; there is no render to paint or tile. The cladding adds weight to the crate and bulk to the dome, so this finish takes the XL cover and sits at the upper price of the range. It is the choice when the oven has to look finished the day it lands, with no mason involved.\u003c\/p\u003e\n\n\u003ch3 class=\"piz-h3\"\u003eRustic\u003c\/h3\u003e\n\u003cimg class=\"piz-img\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0695\/7760\/5375\/files\/authentic-pizza-ovens-pizzaioli-rustic-full-brick-with-cover.webp?v=1789666251\" alt=\"Authentic Pizza Ovens Rustic Pizzaioli in full tumbled brick, oven cover fitted over the dome, in an outdoor kitchen\" width=\"800\" height=\"600\" loading=\"lazy\"\u003e\n\u003cp class=\"piz-cap\"\u003eThe Rustic Pizzaioli in full brick, wearing its cover between cooks. Brick over the entire dome, and the biggest Pizzaioli.\u003c\/p\u003e\n\u003cp\u003eThe Rustic wraps the entire dome in tumbled brick, and because brick on brick adds an inch or two all round it grows into the largest Pizzaioli pizza oven: about 43 inches square and 32 inches tall outside, a 31 by 31 inch floor under a 19 inch dome, and a weight near 1,750 pounds. It is the finish that looks built on site by a mason, and it is priced accordingly. The extra mass stores more heat; owners report the Rustic still baking bread the morning after a pizza night. It takes the XL cover and needs a base and a delivery plan sized for the weight.\u003c\/p\u003e\n\n\u003ch2 class=\"piz-h2\"\u003eMake It Yours: Tiling or Painting the White Dome\u003c\/h2\u003e\n\u003cimg class=\"piz-img\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0695\/7760\/5375\/files\/authentic-pizza-ovens-pizzaioli-custom-blue-tile-dome.webp?v=1789666886\" alt=\"Authentic Pizza Ovens Pizzaioli with the white dome custom tiled in cobalt blue mosaic by the owner, terracotta arch and brass hardware\" width=\"800\" height=\"1067\" loading=\"lazy\"\u003e\n\u003cp class=\"piz-cap\"\u003eAn owner's Pizzaioli, tiled in cobalt mosaic after curing. The white render dome is a blank canvas.\u003c\/p\u003e\n\u003cp\u003eThe white render on the Standard, Premium, Stone Arch, and Rustic Arch is meant to be finished by the owner if you want. Authentic Pizza Ovens says so plainly: paint or tile it to match the house, with high heat paint or high heat tile adhesive. The one rule is patience. Cure the oven, cook in it for a few weeks so the hairline cracks every handmade dome develops have appeared, fill them with the Ultra Fire kit, then finish the surface. Tile laid over an uncured dome cracks with it. The mosaic above went on the least expensive Pizzaioli pizza oven and made it the centerpiece of the yard.\u003c\/p\u003e\n\n\u003ch2 class=\"piz-h2\"\u003eBuilding It In Yourself? The Builders Custom Pizzaioli\u003c\/h2\u003e\n\u003cp\u003eIf the plan is a stone chimney breast, a brick wall with a wood store, or a stucco enclosure that hides the oven completely, the facade on this page is money spent on a front you will bury. Authentic Pizza Ovens makes the same Pizzaioli dome with no arch and no cladding, a plain iron door, and the same brick chamber, insulation, and included dish, thermometer, and Ultra Fire kit, sold as its \u003ca href=\"\/products\/authentic-pizza-ovens-builders-custom-pizza-oven\" style=\"color:#8B1A0A; font-weight:bold; text-decoration:underline;\"\u003ebuilders custom pizza oven\u003c\/a\u003e for $400 less than the Premium. You cure it, clad the front in whatever the kitchen is built from, and the oven disappears into the build. The page covers the base and the lift, cladding materials, the flue, and the warranty on an enclosed oven; the low dome and the wide door are the same ones described here.\u003c\/p\u003e\n\n\u003ch2 class=\"piz-h2\"\u003eHow a Pizzaioli Pizza Oven Is Built\u003c\/h2\u003e\n\u003cp\u003eAuthentic Pizza Ovens builds every traditional dome the same way in the same workshop north of Lisbon, and the manufacturing spec sheet that ships with the Pizzaioli pizza oven lists the layers. The chamber is real fire brick, about 40 percent alumina and rated for service above 1,200°C, laid in refractory mortar rated past 1,500°C, with wall thickness between 50 and 60 millimeters. That is a brick oven, not a cast clay shell, and the distinction is why the floor recovers between pizzas: brick stores heat in its mass and gives it back to the next pie.\u003c\/p\u003e\n\u003cp\u003eAround the brick goes the insulation that lets the outside stay cool while the inside runs at 900°F. A mat of Rockwool mineral wool, 50 to 80 millimeters thick at a density of 80 to 120 kilograms per cubic meter, wraps the dome and is pinned in place with 18 to 20 gauge steel wire mesh; Authentic Pizza Ovens holds an international patent on the method. Over that goes an outer shell of refractory cement, a calcium aluminate mix with chamotte aggregate rated at 25 megapascals, 30 to 50 millimeters thick, and then the finish: white render, terracotta or stone at the arch, or full stone or brick cladding.\u003c\/p\u003e\n\u003cp\u003eThe hardware on every finish but the Standard is cast AlSi10Mg aluminum alloy, tensile strength above 230 megapascals, for the door, chimney cavity, and spout, with a 5 to 6 millimeter borosilicate window. The thermometer is a bimetallic dial with a stainless probe reading 0 to 500°C on the arch. Tolerances are stated: plus or minus 5 millimeters on the dome, 2 on the door frame, and the assembly tolerates 1 to 1.5 percent thermal expansion at 800°C on its expansion joints. Rated life, per the sheet, is a lifetime with weather protection. It sits on a 3.15 inch concrete slab with steel hoisting eyelets at the corners.\u003c\/p\u003e\n\n\u003ch2 class=\"piz-h2\"\u003eWhat Arrives With a Pizzaioli Pizza Oven, and What It Needs From You\u003c\/h2\u003e\n\u003cp\u003eThe crate holds the assembled Pizzaioli pizza oven, not a kit. There is nothing to build; the dome, floor, arch, door, and base slab arrive as one piece in a treated wooden crate, shrink wrapped, with the accessories packed separately inside so they cannot rub the finish in transit. In the box with the oven: the cast chimney spout with its damper, 5.5 inches wide and 6 inches tall; the Portuguese ceramic baking dish, 10 by 14.5 by 3 inches; the 0 to 500°C door thermometer; and the Ultra Fire crack repair kit. The stainless \u003ca href=\"\/products\/authentic-pizza-ovens-chimney-extension\" style=\"color:#8B1A0A; font-weight:bold; text-decoration:underline;\"\u003echimney extension\u003c\/a\u003e, in 12 or 38 inches, and the \u003ca href=\"\/products\/authentic-pizza-ovens-chimney-cap\" style=\"color:#8B1A0A; font-weight:bold; text-decoration:underline;\"\u003echimney cap\u003c\/a\u003e are separate; most installations need at least one.\u003c\/p\u003e\n\u003cp\u003eWhat it needs from you is a place to sit and a way to get there. The oven weighs about 1,250 pounds on its slab (the Rustic nearer 1,750), so the base has to be masonry or reinforced concrete rated for that: two 6 inch block walls with a slab across them, a poured pad on a block plinth, or a built in masonry enclosure. Counter height is the target, with the oven floor about 40 inches off the ground for comfortable launching. Keep combustibles clear of the chimney and leave room to stand square to the door; the wide mouth only helps if you can face it.\u003c\/p\u003e\n\u003cp\u003eDelivery is curbside on a liftgate truck, and moving 1,250 pounds from the curb onto a base is the part to plan before you order. The corner eyelets take straps for a forklift, a skid steer, a crane, or an engine hoist over the base; four strong people and a pallet jack can do it on level pavers, and a mason building the base usually has the equipment on site. The eyelets are cut off flush once the oven is set. Inspect the crate on arrival and note anything on the delivery ticket before the driver leaves.\u003c\/p\u003e\n\n\u003ch2 class=\"piz-h2\"\u003eThe First Fire in a Pizzaioli Pizza Oven\u003c\/h2\u003e\n\u003cimg class=\"piz-img\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0695\/7760\/5375\/files\/authentic-pizza-ovens-pizzaioli-lighting-the-fire.webp?v=1789666504\" alt=\"Lighting kindling on the brick floor of an Authentic Pizza Ovens Pizzaioli with a torch, door down and thermometer on the stone arch\" width=\"800\" height=\"440\" loading=\"lazy\"\u003e\n\u003cp class=\"piz-cap\"\u003eLighting the first small fire in a Stone Arch Pizzaioli. The door drops down out of the way; the thermometer on the arch reads the dome.\u003c\/p\u003e\n\u003cp\u003eA new brick dome holds water from the workshop, and the five day cure is how it leaves. Authentic Pizza Ovens' schedule is a series of progressively larger fires on five consecutive days, starting with a handful of kindling and never running past the day's target on the thermometer, so the moisture in the brick and cement steams out slowly instead of cracking its way out. The schedule is in the guide that ships with the oven and on the video linked in the warranty row; follow it to the day, because the warranty requires it. On day five you cook.\u003c\/p\u003e\n\u003cp\u003eHairline cracks will appear on a Pizzaioli pizza oven, on the dome, around the arch, at the seam where the shell meets the slab. Every handmade oven does this and the maker says so on every page; the cracks are in the outer refractory layer, not the fire brick chamber, and they do not affect the cook. The Ultra Fire kit in the crate is for filling them once the oven has been through a few weeks of use. Owners who understand this ahead of time treat the first crack as a milestone; owners who do not call in a panic on day three. It is a milestone.\u003c\/p\u003e\n\u003cp\u003eAfter the cure, a Pizzaioli pizza oven comes to pizza temperature in about an hour with 4 to 6 pounds of seasoned hardwood. Light a small stack in the center, let it catch, feed it to a rolling flame, and when the dome soot burns off white and the door dial passes 400°C, rake the coals to one side and sweep the floor. The floor is ready around 400°C to 430°C, which is where the University of Naples numbers put a 90 second bake. The oven holds cooking heat for three hours or more with the door shut after that, and roasting heat well into the next morning.\u003c\/p\u003e\n\n\u003ch2 class=\"piz-h2\"\u003eCooking in a Low Dome Pizza Oven\u003c\/h2\u003e\n\u003cp\u003ePizza is what the shape is for, and the routine is quick once the tools are right: build on a wooden peel with semolina, launch off a long aluminum peel to the side of the floor away from the coals, quarter turn with a turner every twenty seconds or so, and pull it at 90 seconds. Two 12 inch pizzas fit side by side on the 33 inch floor, which is how a Pizzaioli pizza oven feeds a party; a practiced owner turns out around 30 an hour. The wide door makes two at a time workable, since the turner reaches both without the pies fighting for the opening.\u003c\/p\u003e\n\u003cimg class=\"piz-img\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0695\/7760\/5375\/files\/authentic-pizza-ovens-pizzaioli-cast-iron-steak.webp?v=1789666583\" alt=\"Ribeye searing in a cast iron skillet beside the coals in an Authentic Pizza Ovens Pizzaioli\" width=\"800\" height=\"735\" loading=\"lazy\"\u003e\n\u003cp class=\"piz-cap\"\u003eA ribeye in cast iron beside the coals. The floor sears the pan and the dome finishes the top.\u003c\/p\u003e\n\u003cp\u003eThe same fire does a steakhouse sear. A cast iron skillet on the floor beside the coals hits temperatures no stovetop reaches, and the low dome bounces the flame's heat onto the top of the meat while the pan crusts the bottom, so a thick ribeye needs a minute a side and a rest. Thyme and garlic in the fat, and the pan comes out with the sauce made. Owners of a Pizzaioli pizza oven cook more steak in it than pizza by the second summer, because the setup cost is a single log on the coals.\u003c\/p\u003e\n\u003cimg class=\"piz-img\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0695\/7760\/5375\/files\/authentic-pizza-ovens-pizzaioli-roasted-potatoes-fire.webp?v=1789666679\" alt=\"Skillet of fingerling potatoes and rosemary roasting next to the flame in a Pizzaioli brick oven\" width=\"800\" height=\"1067\" loading=\"lazy\"\u003e\n\u003cp class=\"piz-cap\"\u003eFingerlings and rosemary in a pan at the edge of the fire. The Pizzaioli's floor does most of the work.\u003c\/p\u003e\n\u003cp\u003eVegetables and sides go in the same way, in a pan or the included ceramic dish, parked at the edge of the flame and turned once. Potatoes crisp on the floor side and steam in their own moisture on top; peppers blister in minutes; a tray of bread rolls bakes in the falling heat after the pizzas are done. This is where the Pizzaioli pizza oven's lack of a spit stops mattering: the ceramic dish takes a whole chicken with vegetables under it, and the low dome browns the skin as well as any rotisserie, it just does not turn it for you.\u003c\/p\u003e\n\u003cimg class=\"piz-img\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0695\/7760\/5375\/files\/authentic-pizza-ovens-pizzaioli-lobster-wood-fired.webp?v=1789666784\" alt=\"Split lobsters on a tray in front of the fire in an Authentic Pizza Ovens Pizzaioli\" width=\"800\" height=\"1067\" loading=\"lazy\"\u003e\n\u003cp class=\"piz-cap\"\u003eSplit lobsters in front of the flame. Shellfish, fish, and anything that wants five minutes of fierce top heat.\u003c\/p\u003e\n\u003cp\u003eSeafood is the surprise. Split lobsters, oysters, mussels in a dish, a whole fish on a bed of lemon: anything that wants a few minutes of hard radiant heat from above comes out of a Pizzaioli pizza oven better than off a grill, because the dome cooks the top while the shell protects the bottom. Then the long tail of the heat: bread the next morning at 450°F, a pot of beans or a braise left in overnight with the door shut, and pies and cobblers in the afternoon. One fire, three meals, which is the arithmetic that justifies a brick oven over a portable.\u003c\/p\u003e\n\n\u003ch2 class=\"piz-h2\"\u003eWhich Cover and Which Tools for a Pizzaioli Pizza Oven\u003c\/h2\u003e\n\u003cp\u003eTwo accessories are not optional. The first is the cover, because the three year warranty excludes weather damage on any oven not kept under the maker's own cover when not in use. On a Pizzaioli pizza oven the Standard, Premium, Stone Arch, and Rustic Arch have a white render dome and take the Standard fit of the \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; the Stone Finish and Rustic have cladding over the whole dome and take the XL. Order it with the oven and it ships free on the same liftgate.\u003c\/p\u003e\n\u003cp\u003eThe second is a set of tools sized for the Pizzaioli pizza oven's 33 inch floor, and the \u003ca href=\"\/products\/authentic-pizza-ovens-starter-pack\" style=\"color:#8B1A0A; font-weight:bold; text-decoration:underline;\"\u003estarter pack\u003c\/a\u003e is the five the maker recommends: a 19 inch handled aluminum peel to launch and retrieve, a wooden peel to build on, a 32 inch turner for the quarter turns, an oven brush, and an ash shovel. Add the \u003ca href=\"\/products\/authentic-pizza-ovens-chimney-extension\" style=\"color:#8B1A0A; font-weight:bold; text-decoration:underline;\"\u003echimney extension\u003c\/a\u003e and the \u003ca href=\"\/products\/authentic-pizza-ovens-chimney-cap\" style=\"color:#8B1A0A; font-weight:bold; text-decoration:underline;\"\u003echimney cap\u003c\/a\u003e if the oven sits near a wall or under a roof, the \u003ca href=\"\/products\/authentic-pizza-ovens-bbq-grill-rack\" style=\"color:#8B1A0A; font-weight:bold; text-decoration:underline;\"\u003eBBQ grill rack\u003c\/a\u003e for steaks and vegetables over the coals through that wide door, and the \u003ca href=\"\/products\/hpc-fire-fdp-infrared-gun-forno-de-pizza-digital-infrared-thermometer-gun\" style=\"color:#8B1A0A; font-weight:bold; text-decoration:underline;\"\u003eHPC Fire infrared thermometer\u003c\/a\u003e to read the floor itself, which the arch dial cannot do. Everything else is in the \u003ca href=\"\/collections\/accessories\" style=\"color:#8B1A0A; font-weight:bold; text-decoration:underline;\"\u003epizza oven accessories\u003c\/a\u003e collection. The \u003ca href=\"\/products\/authentic-pizza-ovens-rotisserie-spit-traditional\" style=\"color:#8B1A0A; font-weight:bold; text-decoration:underline;\"\u003erotisserie spit\u003c\/a\u003e is the one accessory to skip; it fits the Lisboa dome, not this one.\u003c\/p\u003e\n\n\u003ch2 class=\"piz-h2\"\u003eWho Should Buy the Pizzaioli, and Who Should Buy Something Else\u003c\/h2\u003e\n\u003cp\u003eBuy the Pizzaioli pizza oven if pizza is the reason you are shopping. It is the shape built for a 90 second bake, it works two pies at once through the widest door in the range, and it comes to temperature faster than the taller domes. Buy it for the classic pizzeria look, the down opening door and wide arch, in a backyard kitchen or on a stone base. Buy it if you cook for crowds; throughput is the point of a wide low oven. And buy the Premium over the Standard anywhere the air is damp; the maker says so, and so does anyone who has watched iron rust.\u003c\/p\u003e\n\u003cp\u003eBuy the \u003ca href=\"\/products\/authentic-pizza-ovens-lisboa-brick-pizza-oven\" style=\"color:#8B1A0A; font-weight:bold; text-decoration:underline;\"\u003eLisboa\u003c\/a\u003e instead if a rotisserie chicken is part of the plan, because this oven cannot take the spit and there is no retrofit. Buy the \u003ca href=\"\/products\/authentic-pizza-ovens-ventura-brick-pizza-oven\" style=\"color:#8B1A0A; font-weight:bold; text-decoration:underline;\"\u003eVentura\u003c\/a\u003e or \u003ca href=\"\/products\/authentic-pizza-ovens-buena-ventura-brick-pizza-oven\" style=\"color:#8B1A0A; font-weight:bold; text-decoration:underline;\"\u003eBuena Ventura\u003c\/a\u003e if you want the same two domes behind a stacked stone facade; the Buena Ventura is this exact oven with stone on its face, and the \u003ca href=\"\/products\/authentic-pizza-ovens-lume-largo-brick-pizza-oven\" style=\"color:#8B1A0A; font-weight:bold; text-decoration:underline;\"\u003eLume Largo\u003c\/a\u003e is this dome behind a squared gray cast stone front. Look at the portable \u003ca href=\"\/products\/authentic-pizza-ovens-maximus-mobile-pizza-oven\" style=\"color:#8B1A0A; font-weight:bold; text-decoration:underline;\"\u003eMaximus Mobile\u003c\/a\u003e or \u003ca href=\"\/products\/authentic-pizza-ovens-maximus-prime-portable-pizza-oven\" style=\"color:#8B1A0A; font-weight:bold; text-decoration:underline;\"\u003eMaximus Prime\u003c\/a\u003e if 1,250 pounds and a masonry base are not in the budget or the yard. And look at the \u003ca href=\"\/collections\/wood-fired\" style=\"color:#8B1A0A; font-weight:bold; text-decoration:underline;\"\u003ewood fired pizza ovens\u003c\/a\u003e collection if you want a comparison across brands; 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 the five decisions.\u003c\/p\u003e\n\n\u003ch2 class=\"piz-h2\"\u003eBuying the Pizzaioli Pizza Oven From Crustify\u003c\/h2\u003e\n\u003cp\u003eCrustify Pizza Ovens is an authorized Authentic Pizza Ovens dealer, and every Pizzaioli pizza oven ships direct from the brand's Texas warehouse in the maker's crate with the full three year warranty. Orders over $750 ship free, and the oven goes by freight truck to the curb; the one charge at checkout is the $95 liftgate fee every oven over 150 pounds carries, for the gate the carrier needs to lower a 1,250 pound crate at a home address. Shipping to a business with a loading dock or forklift? Contact us and we refund it. We do not ship to Alaska, Hawaii, or Puerto Rico, and a remote or mountain address may carry a carrier surcharge that we confirm with you before the oven ships.\u003c\/p\u003e\n\u003cp\u003eAdd the cover and starter pack to the same order and they ride in the crate for nothing. In stock finishes typically ship within a few business days; a specific finish can run longer, and the owner confirms a date with you first. The driver lowers the crate, you inspect it, you sign.\u003c\/p\u003e\n\u003cp\u003eReturns follow the maker's policy: fourteen days, unused and uncrated only by inspection, with return freight on the buyer, which on a 1,250 pound crate is a real number, so the finish and the base plan are worth settling before checkout. Questions about which finish, which cover, or how to get it onto the base go to the owner through the \u003ca href=\"\/pages\/contact\" style=\"color:#8B1A0A; font-weight:bold; text-decoration:underline;\"\u003econtact page\u003c\/a\u003e or chat, and the answer usually comes the same day. The rest of the Authentic Pizza Ovens line, the Lisboa, the Venturas, the Lumes, and the portables, is 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, and every base mounted model is in \u003ca href=\"\/collections\/built-in\" style=\"color:#8B1A0A; font-weight:bold; text-decoration:underline;\"\u003ebuilt-in pizza ovens\u003c\/a\u003e.\u003c\/p\u003e\n\u003cp\u003ePick the Pizzaioli pizza oven finish above, add the cover and the tools, and the whole order lands on one delivery: the oven clears the $750 free shipping threshold by itself and the accessories ride free with it.\u003c\/p\u003e\n\n\u003ch6\u003eKEY FEATURES\u003c\/h6\u003e\n\u003cul\u003e\n\u003cli\u003eThe Authentic Pizza Ovens Pizzaioli brick pizza oven: the maker's original and best selling dome, handmade in Portugal from fire brick, refractory mortar, and refractory cement\u003c\/li\u003e\n\u003cli\u003eLow, wide chamber: 33 x 33 in floor under a 15 in ceiling, 39 W x 26 H x 39 D outside, built to reflect the fire's heat onto the pizza for a 60 to 90 second bake\u003c\/li\u003e\n\u003cli\u003eWidest door in the traditional range, 19.7 W x 10.6 H, opening down like a pizzeria oven; two 12 in pizzas at once, around 30 an hour\u003c\/li\u003e\n\u003cli\u003eTriple insulated: fire brick chamber, patented Rockwool and steel mesh wrap, refractory cement shell; outside stays cool to the touch\u003c\/li\u003e\n\u003cli\u003eSix Pizzaioli pizza oven finishes: Standard (iron door), Premium (cast aluminum door with window), Stone Arch, Rustic Arch, Stone Finish (full stone cladding), Rustic (full brick, 43 in square, approx. 1,750 lb)\u003c\/li\u003e\n\u003cli\u003eCast AlSi10Mg aluminum door, chimney cavity, and spout on every finish but the Standard; borosilicate viewing window; nothing to rust\u003c\/li\u003e\n\u003cli\u003eIncluded: cast chimney spout with damper (5.5 x 6 in), Portuguese ceramic baking dish (10 x 14.5 x 3 in), 0 to 500°C door thermometer, Ultra Fire crack repair kit\u003c\/li\u003e\n\u003cli\u003eAbout 4 to 6 lb of hardwood an hour at pizza heat; holds cooking heat 3+ hours with the door shut and roasting heat into the next day\u003c\/li\u003e\n\u003cli\u003eThe Pizzaioli pizza oven arrives assembled on a 3.15 in concrete base slab with hoisting eyelets, in a treated wooden crate; nothing to build\u003c\/li\u003e\n\u003cli\u003eWhite render finishes can be painted or tiled by the owner with high heat products after curing\u003c\/li\u003e\n\u003cli\u003eTakes the Standard cover (white dome finishes) or XL cover (Stone Finish, Rustic); does not take the rotisserie spit\u003c\/li\u003e\n\u003cli\u003eThree year structural warranty; authorized dealer\u003c\/li\u003e\n\u003cli\u003eFree freight shipping over $750 direct from the brand's Texas warehouse, with a $95 residential liftgate fee at checkout; accessories ride free in the same crate\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch6\u003eSPECIFICATIONS\u003c\/h6\u003e\n\u003cimg class=\"piz-img\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0695\/7760\/5375\/files\/authentic-pizza-ovens-pizzaioli-dimensions-drawing.webp?v=1789667707\" alt=\"Dimension drawing of the Authentic Pizza Ovens Pizzaioli showing 39 inch exterior, 2.75 inch base slab, 21.5 inch dome, 5.5 inch chimney, 30 by 32 inch floor, and 19.5 by 8.5 inch door\" width=\"800\" height=\"618\" loading=\"lazy\"\u003e\n\u003cp class=\"piz-cap\"\u003eThe maker's dimension drawing. The 21.5 inch dome sits on a 2.75 inch slab; the 26 inch overall height includes the chimney spout. The 30 x 32 floor and 8.5 inch door height are the older figures; the table below uses the current 33 x 33 floor and the 10.6 inch height at the arch peak.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003ePizzaioli pizza oven by finish.\u003c\/strong\u003e Weights and dimensions are approximate; each oven is handmade. Base dimensions for the Standard, Premium, Stone Arch, Rustic Arch, and Stone Finish are the maker's current figures; the older dimension drawing lists a 30 x 32 in floor and a 19.5 x 8.5 in door at the sides of the arch.\u003c\/p\u003e\n\u003ctable class=\"cart-specs\"\u003e\n\u003ctr\u003e\n\u003cth\u003eFinish\u003c\/th\u003e\n\u003ctd\u003eFacade and hardware; cover fit; weight\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth\u003eStandard\u003c\/th\u003e\n\u003ctd\u003eTerracotta brick arch, white render dome, iron door and chimney spout (rusts if untreated); Standard cover; approx. 1,250 lb\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth\u003ePremium\u003c\/th\u003e\n\u003ctd\u003eTerracotta brick arch, white render dome, cast aluminum door with viewing window, cast aluminum chimney; Standard cover; approx. 1,250 lb\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth\u003eStone Arch\u003c\/th\u003e\n\u003ctd\u003eNatural stone arch, white render dome, Premium hardware; Standard cover; approx. 1,250 lb\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth\u003eRustic Arch\u003c\/th\u003e\n\u003ctd\u003eTumbled brick arch, white render dome, Premium hardware; Standard cover; approx. 1,250 lb\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth\u003eStone Finish\u003c\/th\u003e\n\u003ctd\u003eNatural stone over the full dome, Premium hardware; XL cover; heavier than the render finishes, weight confirmed on order\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth\u003eRustic\u003c\/th\u003e\n\u003ctd\u003eTumbled brick over the full dome, Premium hardware; 43 W x 32 H x 43 D outside, 31 x 19 x 31 inside, 19 x 9 door; XL cover; approx. 1,750 lb\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/table\u003e\n\u003cp\u003e\u003cstrong\u003eShared by the Standard, Premium, Stone Arch, Rustic Arch, and Stone Finish.\u003c\/strong\u003e\u003c\/p\u003e\n\u003ctable class=\"cart-specs\"\u003e\n\u003ctr\u003e\n\u003cth\u003eModel\u003c\/th\u003e\n\u003ctd\u003eAuthentic Pizza Ovens Pizzaioli pizza oven, traditional low dome\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth\u003eOutside\u003c\/th\u003e\n\u003ctd\u003e39 W x 26 H x 39 D in, on a 2.75 to 3.15 in concrete base slab\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth\u003eInside\u003c\/th\u003e\n\u003ctd\u003e33 W x 15 H x 33 D in cooking chamber\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth\u003eDoor\u003c\/th\u003e\n\u003ctd\u003e19.7 W x 10.6 H in at the arch peak; opens down\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth\u003eChimney\u003c\/th\u003e\n\u003ctd\u003e5.5 in wide x 6 in tall cast spout with damper; 38 in extension pipe and rain cap sold separately\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth\u003eWeight\u003c\/th\u003e\n\u003ctd\u003eApprox. 1,250 lb (maker's shipping field 1,200 lb); crated weight confirmed on order\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth\u003eCapacity\u003c\/th\u003e\n\u003ctd\u003eTwo 12 in pizzas at once; about 30 pizzas an hour\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth\u003eFuel\u003c\/th\u003e\n\u003ctd\u003eSeasoned hardwood only; about 4 to 6 lb an hour at pizza temperature\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth\u003eTemperatures\u003c\/th\u003e\n\u003ctd\u003eMaximum 500°C (932°F) on the door dial; pizza at 370 to 450°C (700 to 850°F); holds above 350°C about 4 hours after peak firing\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth\u003eDome interior\u003c\/th\u003e\n\u003ctd\u003eFire brick, about 40 percent alumina, service temperature above 1,200°C, laid in refractory mortar rated above 1,500°C; walls 50 to 60 mm\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth\u003eInsulation\u003c\/th\u003e\n\u003ctd\u003eRockwool mineral wool mat, 50 to 80 mm, density 80 to 120 kg\/m3, held by 18 to 20 gauge steel wire mesh; patented method\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth\u003eOuter shell\u003c\/th\u003e\n\u003ctd\u003eRefractory cement, calcium aluminate with chamotte aggregate, 25 MPa, 30 to 50 mm\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth\u003eDoor and chimney\u003c\/th\u003e\n\u003ctd\u003eCast AlSi10Mg aluminum alloy, tensile strength above 230 MPa, corrosion resistant (Standard: iron)\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 (not on Standard)\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth\u003eThermometer\u003c\/th\u003e\n\u003ctd\u003eBimetallic dial with stainless probe, 0 to 500°C, mounted on the arch\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth\u003eTolerances\u003c\/th\u003e\n\u003ctd\u003e±5 mm dome, ±2 mm door frame alignment; tolerates 1 to 1.5 percent expansion at 800°C with expansion joints\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth\u003eIncluded\u003c\/th\u003e\n\u003ctd\u003eChimney spout with damper, ceramic baking dish 10 x 14.5 x 3 in, thermometer, Ultra Fire crack repair kit, installation and curing guide\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth\u003eNot included\u003c\/th\u003e\n\u003ctd\u003eChimney extension and cap, cover, peels and tools, base, firewood\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth\u003eBase requirement\u003c\/th\u003e\n\u003ctd\u003eMasonry or reinforced concrete rated for the oven weight; two 6 in block walls with a slab, or a solid plinth; cooking floor about 40 in off the ground\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth\u003ePackaging\u003c\/th\u003e\n\u003ctd\u003eTreated wooden crate, shrink wrapped, accessories packed separately inside\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth\u003eOrigin\u003c\/th\u003e\n\u003ctd\u003eHandmade in Portugal, north of Lisbon\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth\u003eWarranty\u003c\/th\u003e\n\u003ctd\u003e3 years on structural components; see the warranty row\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth\u003eShips from\u003c\/th\u003e\n\u003ctd\u003eBrand warehouse, Texas; free freight to the curb, $95 residential liftgate fee at checkout\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/table\u003e\n\n\u003ch6\u003eVIDEO\u003c\/h6\u003e\n\u003cp\u003e\u003cstrong\u003eA Pizzaioli pizza oven installed and cooking.\u003c\/strong\u003e An owner's Pizzaioli set into an outdoor kitchen, then feeding a table of guests.\u003c\/p\u003e\n\u003cdiv class=\"piz-video\"\u003e\u003ciframe src=\"https:\/\/www.youtube.com\/embed\/sfYO68azkfA\" title=\"Authentic Pizza Ovens Pizzaioli installed in an outdoor kitchen and cooking pizzas\" loading=\"lazy\" allow=\"accelerometer; autoplay; clipboard-write; encrypted-media; gyroscope; picture-in-picture; web-share\" allowfullscreen\u003e\u003c\/iframe\u003e\u003c\/div\u003e\n\u003cp\u003e\u003cstrong\u003eDelivery day to first fire.\u003c\/strong\u003e The crate arriving by forklift, the oven set on its base, and the first fire going.\u003c\/p\u003e\n\u003cdiv class=\"piz-video\"\u003e\u003ciframe src=\"https:\/\/www.youtube.com\/embed\/DouHICg9DD4\" title=\"Pizzaioli pizza oven delivered by forklift and lit for the first time\" loading=\"lazy\" allow=\"accelerometer; autoplay; clipboard-write; encrypted-media; gyroscope; picture-in-picture; web-share\" allowfullscreen\u003e\u003c\/iframe\u003e\u003c\/div\u003e\n\u003cp\u003e\u003cstrong\u003eThe maker's Pizzaioli pizza oven clip.\u003c\/strong\u003e Authentic Pizza Ovens' own short on its best selling dome.\u003c\/p\u003e\n\u003cdiv class=\"piz-video\"\u003e\u003ciframe src=\"https:\/\/www.youtube.com\/embed\/a-Rm_UYtpmo\" title=\"Authentic Pizza Ovens Pizzaioli best seller short\" loading=\"lazy\" allow=\"accelerometer; autoplay; clipboard-write; encrypted-media; gyroscope; picture-in-picture; web-share\" allowfullscreen\u003e\u003c\/iframe\u003e\u003c\/div\u003e\n\n\u003ch6\u003eINSTALLATION GUIDE \u0026amp; USER MANUAL\u003c\/h6\u003e\n\u003cp\u003e\u003cstrong\u003eBefore the Pizzaioli pizza oven arrives.\u003c\/strong\u003e Build or confirm the base: masonry or reinforced concrete rated well past 1,250 lb (1,750 for the Rustic), level, with the top about 40 in off the ground so the oven floor sits at a comfortable launching height. Two 6 in block walls with a slab across them is the maker's minimum; a full plinth or a built in enclosure is better. Keep the chimney clear of combustibles and eaves, and plan the extension pipe route if the oven sits under a roof. Arrange the lift: forklift, skid steer, crane, or engine hoist, using the corner eyelets.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDelivery.\u003c\/strong\u003e Liftgate truck to the curb. Inspect the crate before signing and note any damage on the ticket. Uncrate, strap through the eyelets, set the oven square on the base, and cut the eyelets flush. Fit the chimney spout with the damper handle facing the front, then the extension and cap if used.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eCuring, five days.\u003c\/strong\u003e Follow the schedule in the guide exactly: a small kindling fire on day one, larger each day, never exceeding the day's target on the door dial. The dome will steam and may show hairline cracks; that is the water leaving. Do not skip a day and do not rush to pizza heat. The warranty is conditional on the cure.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eEvery cook.\u003c\/strong\u003e Seasoned hardwood only, never softwood, treated lumber, charcoal briquettes, or accelerants. Light a small stack in the center, build to a rolling flame, and when the dome clears to white and the dial reads past 400°C, rake the coals to one side and sweep the floor. Pizza at a floor of roughly 400 to 430°C; roasts and bread lower, with the door on. Never exceed 500°C on the dial.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eCracks.\u003c\/strong\u003e Hairline cracks in the outer shell are normal and expected. After a few weeks of use, fill them with the Ultra Fire kit per its instructions. Cracks in the fire brick chamber itself are a warranty matter; photograph them.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eCare of a Pizzaioli pizza oven.\u003c\/strong\u003e Sweep the floor before each cook; shovel cold ash into a metal container the next morning. Wipe the door and check the damper moves freely. Oil the iron hardware on a Standard before winter. Cover the oven whenever it is not in use, once the exterior is cool.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eFinishing the dome.\u003c\/strong\u003e White render finishes may be painted with high heat paint or tiled with high heat adhesive after curing, a few weeks of use, and Ultra Fire treatment of any cracks.\u003c\/p\u003e\n\n\u003ch6\u003eWARRANTY INFORMATION\u003c\/h6\u003e\n\u003cp\u003eAuthentic Pizza Ovens warrants the Pizzaioli pizza oven against 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 an oven bought here carries the full warranty, and we help you put any claim together.\u003c\/p\u003e\n\u003cp\u003eThe warranty is conditional. It does not apply to a Pizzaioli pizza oven that was not installed to the maker's guide and local code, to cracking from over firing or a skipped cure, to an oven run above 500°C on the dial, fired with accelerants, softwood, or treated wood, mounted on a trailer, or to weather damage on an oven not kept under the maker's cover when not in use.\u003c\/p\u003e\n\u003cp\u003eHairline cracks in the outer refractory shell are expected in every handmade oven and are not a defect; the Ultra Fire kit is included for them, and the maker's short video on using it is linked from every Authentic Pizza Ovens product page. Surface rust on the Standard's iron door if it is not kept oiled is maintenance, not a defect.\u003c\/p\u003e\n\u003cp\u003eClaims go to Authentic Pizza Ovens by email with the model and finish, the invoice number, the purchase date, a description, and photographs. Send the same to Crustify and we will walk it through with the maker.\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 Pizzaioli 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 Pizzaioli pizza oven and the Lisboa?\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;\"\u003eShape. The Pizzaioli is the low, wide dome with a 19.7 inch door that opens down and a 15 inch ceiling that reflects heat straight onto the pizza; it is the faster pizza oven and works two pies at once. The Lisboa is five inches taller with a Dutch door, a spit port, and a rear cap for the rotisserie. Same brick, same insulation, same footprint, same price in matching finishes.\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🍕 Standard or Premium: what does the upgrade buy?\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 door and chimney hardware, nothing else. The Standard ships with a plain iron door and iron spout that will rust unless kept oiled; the Premium has the cast aluminum door with a borosilicate viewing window and a cast aluminum spout that never rust. The dome, floor, insulation, arch, and weight are identical. Authentic Pizza Ovens tells buyers in humid or coastal climates to choose the Premium.\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🍕 How many pizzas can a Pizzaioli pizza oven cook, and how fast?\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;\"\u003eTwo 12 inch pizzas at once on the 33 inch floor, each in 60 to 90 seconds at a floor temperature around 400°C, which works out to roughly 30 pizzas an hour with two people working. The oven takes about an hour to reach that heat from cold on 4 to 6 pounds of hardwood, and holds cooking temperature for three hours or more with the door on after the flame dies down.\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 kind of base does a 1,250 pound Pizzaioli pizza oven need?\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;\"\u003eMasonry or reinforced concrete, level, rated well past the oven's weight, top about 40 inches off the ground. The maker's minimum is two 6 inch block walls with a slab across them; a solid plinth or a built in enclosure is better, and the Rustic at about 1,750 pounds wants the heavier option. A wooden deck needs an engineer's sign off and a footing. The oven arrives on its own 3 inch slab.\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🍕 How does the Pizzaioli pizza oven get from the truck onto my base?\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;\"\u003eDelivery is curbside by freight truck; the freight is free and the $95 liftgate fee at checkout covers lowering the crate. The oven has steel eyelets cast into its slab corners for straps, so a forklift, skid steer, crane, or engine hoist lifts it onto the base in minutes; a mason building the base usually has one on site. Four strong people and a pallet jack can move it on level pavers.\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 the Pizzaioli pizza oven crack, and does that void the warranty?\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;\"\u003eIt will show hairline cracks in the outer refractory shell, around the arch and on the dome, during curing or the first weeks. Every handmade brick oven does, the maker says so on every page, and they do not affect cooking or the three year structural warranty. The included Ultra Fire kit fills them. What voids the warranty is skipping the five day cure, running past 500°C, or accelerants.\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 paint or tile the white dome?\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, on the Standard, Premium, Stone Arch, and Rustic Arch, which have a white render dome. Authentic Pizza Ovens says to cure the oven, cook in it a few weeks so the hairline cracks appear, treat them with the Ultra Fire kit, then use high heat paint or a high heat tile adhesive. The tiled Pizzaioli on this page went on that way. The Stone Finish and Rustic are already clad and need nothing.\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 the Pizzaioli, and can it use the rotisserie spit?\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 Standard, Premium, Stone Arch, and Rustic Arch take the Standard fit of the Authentic Pizza Ovens cover; the Stone Finish and Rustic, clad over the whole dome, take the XL. The cover is required by the warranty whenever the oven is not in use. The rotisserie spit does not fit any Pizzaioli: there is no spit port in the down opening door and no rear cap, and the low dome has no room for it.\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🍕 Is there a Pizzaioli I can clad myself for a built in kitchen?\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. Authentic Pizza Ovens sells the Pizzaioli dome with no arch or cladding and a plain iron door as its builders custom model: the same brick chamber, insulation, dish, thermometer, and Ultra Fire kit, $400 less than the Premium. You cure it, then clad the front in stone, brick, tile, or stucco. It has its own \u003ca href=\"\/products\/authentic-pizza-ovens-builders-custom-pizza-oven\" style=\"color:#8B1A0A; font-weight:bold; text-decoration:underline;\"\u003epage here\u003c\/a\u003e with the base, cladding, flue, and enclosed warranty details.\u003c\/div\u003e\n\u003c\/details\u003e\n\n\u003c\/div\u003e","brand":"Authentic Pizza Ovens","offers":[{"title":"Standard","offer_id":49236552548607,"sku":"PIZ","price":2595.0,"currency_code":"USD","in_stock":true},{"title":"Premium","offer_id":49236552581375,"sku":"PIZPREM","price":2795.0,"currency_code":"USD","in_stock":true},{"title":"Stone Arch","offer_id":49236552614143,"sku":"PIZSAPREM","price":2795.0,"currency_code":"USD","in_stock":true},{"title":"Rustic Arch","offer_id":49236552646911,"sku":"PIZRAPREM","price":2795.0,"currency_code":"USD","in_stock":true},{"title":"Stone Finish","offer_id":49236552679679,"sku":"PIZSTNPREM","price":3795.0,"currency_code":"USD","in_stock":true},{"title":"Rustic","offer_id":49236552712447,"sku":"PIZRUSTIC","price":3995.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0695\/7760\/5375\/files\/authentic-pizza-ovens-pizzaioli-standard-front-fire-lit.webp?v=1789670123","url":"https:\/\/crustifypizzaovens.com\/products\/authentic-pizza-ovens-pizzaioli-brick-pizza-oven","provider":"Crustify Pizza Ovens","version":"1.0","type":"link"}