{"product_id":"authentic-pizza-ovens-ventura-brick-pizza-oven","title":"Authentic Pizza Ovens Ventura Stacked Stone Brick Pizza Oven","description":"\u003cstyle\u003e\n.ven-h2{color:#8a1f12;font-weight:700;}\n.ven-h3{text-decoration:underline;text-decoration-color:#000000;text-decoration-thickness:2px;text-underline-offset:4px;}\n.ven-img{max-width:100%;height:auto;display:block;margin:18px auto;border-radius:8px;}\n.ven-cap{font-size:14px;color:#555;text-align:center;margin:-8px 0 18px;}\n.ven-table{width:100%;border-collapse:collapse;margin:20px 0;}\n.ven-table th{background:#8a1f12;color:#fff;padding:10px;text-align:left;}\n.ven-table td{border:1px solid #ddd;padding:10px;vertical-align:top;}\n.ven-cards{display:none;}\n.ven-card{border:1px solid #ddd;border-radius:8px;padding:14px;margin:12px 0;}\n.ven-card strong{color:#8a1f12;}\n@media (max-width:600px){.ven-table{display:none;}.ven-cards{display:block;}}\n.cart-specs.ven-specs{width:100%;border-collapse:collapse;margin:16px 0;}\n.cart-specs.ven-specs th{background:#8a1f12;color:#fff;padding:10px;text-align:left;width:38%;}\n.cart-specs.ven-specs td{border:1px solid #ddd;padding:10px;}\n.ven-video{position:relative;padding-bottom:56.25%;height:0;overflow:hidden;margin:18px 0;border-radius:8px;}\n.ven-video iframe{position:absolute;top:0;left:0;width:100%;height:100%;border:0;}\ndetails[style*=\"border-bottom\"] \u003e summary{list-style:none;cursor:pointer;}\ndetails[style*=\"border-bottom\"] \u003e summary::-webkit-details-marker{display:none;}\ndetails[style*=\"border-bottom\"] \u003e summary::after{content:none;}\ndetails[style*=\"border-bottom\"] \u003e summary:hover{background:#eef1f5 !important;}\ndetails[open] .pin-arrow{transform:rotate(180deg);}\n\u003c\/style\u003e\n\u003ch6\u003eDescription\u003c\/h6\u003e\n\u003cp\u003eThe Ventura pizza oven is the Lisboa brick dome from Authentic Pizza Ovens behind a cast stacked stone facade, offered in two colors, Sierra and Preto, on one oven. Underneath the stone it is the same handmade Portuguese brick oven that made the Lisboa APO's best seller: a 39 inch fire brick dome on a concrete base, Rockwool insulation, a refractory cement shell that stays cool to the touch, a cast aluminum Dutch door with a viewing window, and a stainless chimney spout with a damper.\u003c\/p\u003e\n\u003cp\u003eWhat the Ventura pizza oven adds is a front that looks like it was laid stone by stone, in a warm red brown tone or a black and gray blend, and APO calls the Preto version of the Ventura Premium pizza oven a best seller in its own right. Every Ventura pizza oven ships free with liftgate delivery because it clears our $750 free shipping threshold on its own.\u003c\/p\u003e\n\u003cp\u003eThis is a wood only oven, and it rewards good wood. A Ventura pizza oven burns roughly four to six pounds of split hardwood an hour once it is up to temperature, and the difference between a clean, fast fire and a smoky, sluggish one is almost always moisture. \u003ca href=\"https:\/\/extension.unh.edu\/node\/2484\" target=\"_blank\" rel=\"noopener noreferrer\" style=\"color: #8B1A0A; font-weight: bold; text-decoration: underline;\"\u003eUNH Extension\u003c\/a\u003e puts the line at 20 percent moisture content or less, which usually means splits seasoned six to twelve months under cover. Dry oak, hickory, or maple will take this dome past pizza temperature in under an hour. Green wood will not, no matter how much of it you feed in.\u003c\/p\u003e\n\u003cp\u003eYou can compare the Ventura against the rest of the Portuguese line on our \u003ca href=\"\/collections\/authentic-pizza-ovens\" style=\"color: #8B1A0A; font-weight: bold; text-decoration: underline;\"\u003eAuthentic Pizza Ovens brand page\u003c\/a\u003e, or read on for the full picture of what this stacked stone pizza oven does, who the Ventura pizza oven suits, and what to order with it.\u003c\/p\u003e\n\u003ch2 class=\"ven-h2\"\u003eWhat the Stacked Stone Facade Changes, and What It Does Not\u003c\/h2\u003e\n\u003cp\u003eStart with what stays the same, because it is most of the oven. The Ventura and the Lisboa share the same dome: 39 inches wide, 39 deep, and 31 tall on the outside, with a 31 by 31 inch cooking floor and 19 inches of headroom inside. Both carry the 15.5 by 12 inch Dutch door that opens left and right instead of dropping down, and both take the traditional rotisserie spit through that door.\u003c\/p\u003e\n\u003cp\u003eWeight, insulation, chimney, base slab, curing schedule, and cover fit are identical on the Lisboa and the Ventura pizza oven. If you have read our \u003ca href=\"\/products\/authentic-pizza-ovens-lisboa-brick-pizza-oven\" style=\"color: #8B1A0A; font-weight: bold; text-decoration: underline;\"\u003eLisboa page\u003c\/a\u003e, you already know how the Ventura pizza oven cooks.\u003c\/p\u003e\n\u003cp\u003eWhat changes is the front. On the Lisboa Premium the arch is terracotta and the dome is white render. On the Ventura pizza oven, APO casts a stacked stone facade around the mouth of the oven, a band of irregular ledge stones that frames the door and the arch above it, and the rest of the dome stays white.\u003c\/p\u003e\n\u003cp\u003eIt is cast stone, not individually laid rock, which is why the pattern is consistent oven to oven and why the Ventura pizza oven sits in price with the Lisboa Premium rather than with the fully clad Stone Finish or Rustic Lisboa. You get the look of a stone pizza oven without the weight or the cost of cladding the whole dome.\u003c\/p\u003e\n\u003cp\u003eThe white dome is a real advantage on this oven, not an afterthought. 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 Ventura brick pizza oven can be finished to match a house color, a countertop, or a mosaic. The stone facade gives you a finished front on day one; the dome gives you the option to make the rest of it yours later. Most owners leave it white, and the contrast between white render and dark ledge stone is most of what makes the Preto Ventura pizza oven photograph so well.\u003c\/p\u003e\n\u003ch2 class=\"ven-h2\"\u003eChoose Your Ventura Finish\u003c\/h2\u003e\n\u003cp\u003eTwo finishes, one price, one Ventura pizza oven. The only decision is the color of the stone. Pick the finish from the drop down above the Add to Cart button and the gallery follows your selection.\u003c\/p\u003e\n\u003ch3 class=\"ven-h3\"\u003eVentura Sierra\u003c\/h3\u003e\n\u003cimg class=\"ven-img\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0695\/7760\/5375\/files\/authentic-pizza-ovens-ventura-sierra-covered-patio-night.webp?v=1789708518\" alt=\"Authentic Pizza Ovens Ventura Sierra pizza oven with red stacked stone facade installed on a tiled block base under a covered patio at night\" width=\"720\" height=\"960\" loading=\"lazy\"\u003e\n\u003cp\u003eSierra is the warm one. APO describes it as a reddish Portuguese brick tone, and in person it reads as a mix of rust, tan, and ochre ledge stones with darker mortar lines between them. It suits brick patios, terracotta pavers, cedar pergolas, and any outdoor kitchen that leans warm. Under patio lighting at night the Sierra facade picks up the glow from the door and looks like a fireplace, which is the effect most people are after when they choose a stacked stone pizza oven over a plain render dome. The Sierra Ventura pizza oven ships with the same black cast aluminum door and stainless chimney as the Preto.\u003c\/p\u003e\n\u003ch3 class=\"ven-h3\"\u003eVentura Preto\u003c\/h3\u003e\n\u003cimg class=\"ven-img\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0695\/7760\/5375\/files\/authentic-pizza-ovens-ventura-preto-fire-lit-dutch-door-open.webp?v=1789707578\" alt=\"Ventura Preto pizza oven with the Dutch door half open and a fire burning inside, mounted on a concrete block base with firewood storage below\" width=\"800\" height=\"1600\" loading=\"lazy\"\u003e\n\u003cp\u003ePreto is Portuguese for black, and the Preto facade is a blend of charcoal, slate gray, and near black stones. It is the finish APO flags as a best seller, and it is the one that shows up most often in customer photos, usually on a gray block base or a granite counter where the dark stone ties into the surroundings. If your outdoor kitchen runs to stainless, concrete, dark tile, or a modern palette, the Preto Ventura pizza oven is the safer choice. The black door disappears into the black stone, so the fire and the white dome carry the whole picture when the door is open.\u003c\/p\u003e\n\u003ch2 class=\"ven-h2\"\u003eThe Dutch Door and the Rotisserie: Why the Ventura Is Not a Buena Ventura\u003c\/h2\u003e\n\u003cp\u003eAPO makes two stacked stone ovens and the names are close enough to cause mistakes, so here is the split. The Ventura pizza oven is the tall dome, the Lisboa shape, with the 12 inch tall Dutch door. The Buena Ventura is the low dome, the Pizzaioli shape, at 26 inches tall with a 19.7 inch wide door that drops down. Both come in Sierra and Preto. The Ventura is the rotisserie pizza oven of the pair. The Buena Ventura is the wide mouth, pure pizza oven of the pair, and we cover its dome on the \u003ca href=\"\/products\/authentic-pizza-ovens-pizzaioli-brick-pizza-oven\" style=\"color: #8B1A0A; font-weight: bold; text-decoration: underline;\"\u003ePizzaioli page\u003c\/a\u003e.\u003c\/p\u003e\n\u003cimg class=\"ven-img\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0695\/7760\/5375\/files\/authentic-pizza-ovens-ventura-rotisserie-chicken-spit.webp?v=1789707688\" alt=\"Whole chicken turning on the rotisserie spit inside a Ventura pizza oven above a dish of potatoes, onions, and green beans\" width=\"800\" height=\"800\" loading=\"lazy\"\u003e\n\u003cp\u003eThe rotisserie works because of the door height and the door design. The traditional spit seats in a metal cap set into the back wall of the dome, and the rod passes out through a port in the Dutch door with a wooden handle on the outside. The door stays closed while the roast turns, so the Ventura pizza oven holds its heat and the meat cooks in radiant heat rather than in a draft. You turn the handle a quarter turn every ten minutes or so.\u003c\/p\u003e\n\u003cp\u003eA four pound chicken over a bed of potatoes and onions in the included ceramic dish takes about forty minutes with the Ventura pizza oven at 300°C or above, and the drippings do the basting. The Buena Ventura's drop down door has no port, which is the whole reason it cannot do this.\u003c\/p\u003e\n\u003cp\u003eThe Dutch door on the Ventura pizza oven earns its keep even when nothing is on the spit. Opening one half gives you a draft control the drop down doors do not have: crack the left half an inch during a long bread bake and the fire draws steadily without dumping the stored heat, then shut it to hold temperature between loaves. It also means you can look in on a roast through the window in the closed half without opening the oven at all.\u003c\/p\u003e\n\u003ctable class=\"ven-table\"\u003e\n\u003ctr\u003e\n\u003cth\u003eModel\u003c\/th\u003e\n\u003cth\u003eDome\u003c\/th\u003e\n\u003cth\u003eOutside\u003c\/th\u003e\n\u003cth\u003eDoor\u003c\/th\u003e\n\u003cth\u003eRotisserie\u003c\/th\u003e\n\u003cth\u003eFacade\u003c\/th\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eVentura\u003c\/td\u003e\n\u003ctd\u003eTall, Lisboa shape\u003c\/td\u003e\n\u003ctd\u003e39 W x 31 H x 39 D\u003c\/td\u003e\n\u003ctd\u003e15.5 x 12 Dutch door, opens left and right, spit port\u003c\/td\u003e\n\u003ctd\u003eYes\u003c\/td\u003e\n\u003ctd\u003eCast stacked stone, Sierra or Preto, white dome\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eLisboa\u003c\/td\u003e\n\u003ctd\u003eTall\u003c\/td\u003e\n\u003ctd\u003e39 W x 31 H x 39 D\u003c\/td\u003e\n\u003ctd\u003e15.5 x 12 Dutch door, spit port\u003c\/td\u003e\n\u003ctd\u003eYes\u003c\/td\u003e\n\u003ctd\u003eTerracotta arch, stone arch, brick arch, or full stone or brick cladding\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eBuena Ventura\u003c\/td\u003e\n\u003ctd\u003eLow, Pizzaioli shape\u003c\/td\u003e\n\u003ctd\u003e39 W x 26 H x 39 D\u003c\/td\u003e\n\u003ctd\u003e19.7 x 10.6, drops down, no port\u003c\/td\u003e\n\u003ctd\u003eNo\u003c\/td\u003e\n\u003ctd\u003eCast stacked stone, Sierra or Preto, white dome\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/table\u003e\n\u003cdiv class=\"ven-cards\"\u003e\n\u003cdiv class=\"ven-card\"\u003e\n\u003cstrong\u003eVentura\u003c\/strong\u003e\u003cbr\u003eTall Lisboa shape, 39 W x 31 H x 39 D. 15.5 x 12 Dutch door that opens left and right with a spit port. Rotisserie: yes. Cast stacked stone facade in Sierra or Preto over a white dome.\u003c\/div\u003e\n\u003cdiv class=\"ven-card\"\u003e\n\u003cstrong\u003eLisboa\u003c\/strong\u003e\u003cbr\u003eTall dome, 39 W x 31 H x 39 D. Same Dutch door and spit port. Rotisserie: yes. Five facades from terracotta arch to full brick cladding.\u003c\/div\u003e\n\u003cdiv class=\"ven-card\"\u003e\n\u003cstrong\u003eBuena Ventura\u003c\/strong\u003e\u003cbr\u003eLow Pizzaioli shape, 39 W x 26 H x 39 D. 19.7 x 10.6 door that drops down with no port. Rotisserie: no. Same Sierra or Preto stone facade over a white dome.\u003c\/div\u003e\n\u003c\/div\u003e\n\u003ch2 class=\"ven-h2\"\u003eHow a Portuguese Brick Dome Cooks\u003c\/h2\u003e\n\u003cp\u003eEvery Ventura 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.\u003c\/p\u003e\n\u003cp\u003eOver 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 stone facade and the white render of the Ventura pizza oven sit on top of that.\u003c\/p\u003e\n\u003cp\u003eThat 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 Ventura pizza oven takes closer to an hour to come up, but APO's own spec calls for it to hold above 350°C for four hours after peak with the door shut, and owners routinely bake bread in the morning on the heat from the night before. Fire brick above 1,200°C and a cast aluminum door alloy rated above 230 megapascals mean the hot parts are built for the temperatures involved, not just tolerant of them.\u003c\/p\u003e\n\u003cimg class=\"ven-img\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0695\/7760\/5375\/files\/authentic-pizza-ovens-ventura-pepperoni-pizza-on-brick-floor.webp?v=1789707790\" alt=\"Pepperoni and mushroom pizza with a leopard spotted crust on the brick floor of a Ventura pizza oven with embers glowing behind it\" width=\"800\" height=\"600\" loading=\"lazy\"\u003e\n\u003cp\u003eFor pizza, the target is a floor between 370 and 450°C, roughly 700 to 850°F, with a live flame licking the dome. At that point a 12 inch Neapolitan style pizza is done in 60 to 90 seconds, the floor of the Ventura pizza oven will take two at a time, and a steady hand can turn out close to thirty an hour.\u003c\/p\u003e\n\u003cp\u003eOne thing to know before your first cook in a Ventura pizza oven: the dial thermometer in the facade reads the air near the door, and it lags the floor by a wide margin during the heat up. Push the coals to one side and wait until the soot on the dome burns off to a clean white before you launch, whatever the dial says. That white line is the reliable cue on every brick oven we sell.\u003c\/p\u003e\n\u003cp\u003eAfter pizza, the stored heat is the point. Push the coals to the back, shut the Dutch door, and the Ventura pizza oven settles into a long, even fall from roasting heat to baking heat to slow cooking heat over the rest of the day. Steaks seared on a cast iron plate, a tray of potatoes, whole fish, bread at 250°C, then a pot of beans overnight.\u003c\/p\u003e\n\u003cp\u003eThe ceramic baking dish that comes with the Ventura pizza oven is sized for exactly this kind of cooking, and it is the reason APO includes it. A bag of seasoned hardwood a week is plenty for a family that cooks in the oven two or three times.\u003c\/p\u003e\n\u003ch2 class=\"ven-h2\"\u003ePlacement, Base, and Chimney\u003c\/h2\u003e\n\u003cp\u003eThe Ventura 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 footprint is 39 by 39 inches and the oven weighs about 1,300 pounds, so the base has to be masonry or a poured slab, never a wood deck without engineering.\u003c\/p\u003e\n\u003cp\u003eAPO's standard recommendation for the Ventura 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. A cast countertop or a granite slab on block piers, as in the photo below, works just as well and gives you a landing zone for the peel.\u003c\/p\u003e\n\u003cimg class=\"ven-img\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0695\/7760\/5375\/files\/authentic-pizza-ovens-ventura-preto-chimney-extension-rain-cap.webp?v=1789707922\" alt=\"Ventura pizza oven on a granite countertop base with the 38 inch stainless chimney extension and rain cap fitted, outdoor kitchen build in progress\" width=\"717\" height=\"960\" loading=\"lazy\"\u003e\n\u003cp\u003eEvery Ventura 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. 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.\u003c\/p\u003e\n\u003cp\u003eThe chimney on the Ventura pizza oven is a 5.5 inch spout, 6 inches tall, with a built in damper, and on its own it clears smoke over your head in an open patio. 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.\u003c\/p\u003e\n\u003cp\u003eClearances 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 stone facade of a Ventura pizza oven gets warm, not hot, but the chimney and the mouth do.\u003c\/p\u003e\n\u003cimg class=\"ven-img\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0695\/7760\/5375\/files\/authentic-pizza-ovens-ventura-preto-tiled-outdoor-kitchen.webp?v=1789708135\" alt=\"Ventura Preto brick pizza oven built into a tiled outdoor kitchen with a copper chimney flue and wood storage beneath the counter\" width=\"1288\" height=\"1160\" loading=\"lazy\"\u003e\n\u003cp\u003eBecause the oven is a finished dome rather than a bare core, a built in kitchen usually means building the counter up to and around the base and leaving the dome and facade exposed, as in the tiled kitchen above. That is the simplest built in there is: no enclosure, no venting plan, no finish work on the dome. If you want the oven fully enclosed inside a masonry surround, the Lisboa page covers the clearance rules, and our \u003ca href=\"\/collections\/built-in\" style=\"color: #8B1A0A; font-weight: bold; text-decoration: underline;\"\u003ebuilt in pizza oven collection\u003c\/a\u003e has the ovens that were designed to be boxed in. The Ventura pizza oven is not one of them, and it does not need to be.\u003c\/p\u003e\n\u003ch2 class=\"ven-h2\"\u003eCuring, Cracks, and Weather Protection\u003c\/h2\u003e\n\u003cp\u003eA 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 Ventura 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.\u003c\/p\u003e\n\u003cp\u003eEven cured properly, every Ventura brick pizza oven will develop hairline cracks in the outer render over its first season, and APO says so plainly: all traditional ovens crack, it is normal, and it is not a defect. The cracks are in the cosmetic shell, 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.\u003c\/p\u003e\n\u003cimg class=\"ven-img\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0695\/7760\/5375\/files\/authentic-pizza-ovens-ventura-preto-under-roof-door-open.webp?v=1789708399\" alt=\"Ventura pizza oven with the door open under a timber and metal roof, an example of the all weather protection the warranty requires\" width=\"800\" height=\"880\" loading=\"lazy\"\u003e\n\u003cp\u003eThe other warranty condition is weather protection. Rain and snow 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. APO requires an all weather cover whenever the oven is not in use, and 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 in its Standard fit is the one made for the Ventura pizza oven. A roof like the one above helps, and a full outdoor kitchen roof is better still, but the cover is the condition. Order it with the oven and it rides free on the same delivery.\u003c\/p\u003e\n\u003ch2 class=\"ven-h2\"\u003eWho Should Buy the Ventura, and Who Should Not\u003c\/h2\u003e\n\u003cp\u003eBuy the Ventura pizza oven if you want the Lisboa's tall dome and rotisserie capability with a stone front that is finished the day it arrives, and you would rather not pay for full stone or brick cladding across the whole dome. It is the right call for a covered patio or an outdoor kitchen where the oven is on show, for cooks who will roast and bake as much as they make pizza, and for anyone who wants a black or red stone front that reads as built in without any masonry work.\u003c\/p\u003e\n\u003cp\u003eLook at the Lisboa instead of the Ventura pizza oven if you want a terracotta arch, a natural stone arch, or the fully clad Stone Finish and Rustic versions, or if you plan to tile the entire dome and the facade would fight the design. Look at the Pizzaioli or the Buena Ventura if pizza is 90 percent of what you will cook and you want the wider mouth and the low dome that pushes more heat to the floor.\u003c\/p\u003e\n\u003cp\u003eLook at our \u003ca href=\"\/collections\/wood-fired\" style=\"color: #8B1A0A; font-weight: bold; text-decoration: underline;\"\u003ewood fired pizza oven collection\u003c\/a\u003e for the freestanding cart ovens if you have no base and no way to lift 1,300 pounds. And if you want gas, the Ventura 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.\u003c\/p\u003e\n\u003cp\u003eOne more honest skip. The Ventura 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.\u003c\/p\u003e\n\u003ch2 class=\"ven-h2\"\u003eWhat to Order With It\u003c\/h2\u003e\n\u003cp\u003eThree things belong on the same order as a Ventura pizza oven, and all three 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. Both Ventura finishes take the Standard fit, because the facade is a band around the mouth and the dome behind it is the plain white render, not full cladding. The XL cover on the same page is for the fully clad Lisboa and Pizzaioli finishes and does not apply here.\u003c\/p\u003e\n\u003cp\u003eThe second is the \u003ca href=\"\/products\/authentic-pizza-ovens-rotisserie-spit-traditional\" style=\"color: #8B1A0A; font-weight: bold; text-decoration: underline;\"\u003etraditional rotisserie spit\u003c\/a\u003e, which fits the Ventura pizza oven in both finishes. It is the accessory that turns this from a pizza oven into a rotisserie pizza oven, and it is the reason to choose a Ventura over a Buena Ventura in the first place. The third is the \u003ca href=\"\/products\/authentic-pizza-ovens-starter-pack\" style=\"color: #8B1A0A; font-weight: bold; text-decoration: underline;\"\u003efive piece starter pack\u003c\/a\u003e: 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 you will want all five on the first pizza night.\u003c\/p\u003e\n\u003cp\u003eIf the oven is going under any kind of roof, add the 38 inch chimney extension and rain cap from our \u003ca href=\"\/collections\/accessories\" style=\"color: #8B1A0A; font-weight: bold; text-decoration: underline;\"\u003epizza oven accessories collection\u003c\/a\u003e, and an infrared thermometer gun will tell you the real floor temperature of a Ventura pizza oven that the dial cannot. Everything else, the ceramic dish, the thermometer, and the Ultra Fire kit, is already in the crate.\u003c\/p\u003e\n\u003ch2 class=\"ven-h2\"\u003eBuying the Ventura From Crustify\u003c\/h2\u003e\n\u003cp\u003eEvery Ventura pizza oven ships direct from the brand's Texas warehouse on a pallet inside a treated wood crate, by freight carrier, curbside, with liftgate service included on residential deliveries. Free shipping on this oven is real free shipping: the oven clears our $750 threshold on its own and we absorb the liftgate. Lead times are confirmed when you order, since APO builds in Portugal and stocks in Texas, and we will tell you the honest date before your card is charged rather than after.\u003c\/p\u003e\n\u003cp\u003eInspect 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.\u003c\/p\u003e\n\u003cp\u003eThe warranty on the Ventura 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 are normal and are not a warranty claim. What separates dealers on this oven is delivery included and who answers the phone afterward.\u003c\/p\u003e\n\u003cp\u003eHere, chat and email go straight to the owner, and a real answer usually comes the same day, including help choosing between the Ventura pizza oven and its siblings before you commit. Financing is available at checkout through our \u003ca href=\"\/pages\/financing\" style=\"color: #8B1A0A; font-weight: bold; text-decoration: underline;\"\u003efinancing page\u003c\/a\u003e, and if you are still weighing a brick dome against a steel oven, the \u003ca href=\"\/pages\/pizza-oven-buying-guide\" style=\"color: #8B1A0A; font-weight: bold; text-decoration: underline;\"\u003epizza oven buying guide\u003c\/a\u003e walks through it, or \u003ca href=\"\/pages\/contact\" style=\"color: #8B1A0A; font-weight: bold; text-decoration: underline;\"\u003econtact us\u003c\/a\u003e directly.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eOrder the cover, the rotisserie spit, and the starter pack with the oven and they ride free on the same delivery. The Ventura pizza oven clears the $750 free shipping threshold by itself.\u003c\/strong\u003e\u003c\/p\u003e\n\u003ch6\u003eKEY FEATURES\u003c\/h6\u003e\n\u003cul\u003e\n\u003cli\u003eAuthentic Pizza Ovens Ventura pizza oven, handmade in Portugal, north of Lisbon, and finished in cast stacked stone in your choice of Sierra (warm red brown) or Preto (black and gray)\u003c\/li\u003e\n\u003cli\u003eThe Lisboa's tall dome: 39 W x 31 H x 39 D outside, 31 x 31 inch fire brick floor with 19 inches of headroom, room for two 12 inch pizzas at once\u003c\/li\u003e\n\u003cli\u003e15.5 x 12 inch cast aluminum Dutch door that opens left and right, with a tempered borosilicate viewing window and a port for the rotisserie spit\u003c\/li\u003e\n\u003cli\u003eRotisserie pizza oven: the traditional spit seats in a rear cap and turns from outside the closed door of the Ventura pizza oven\u003c\/li\u003e\n\u003cli\u003eThree layer construction: fire brick and refractory mortar chamber, 50 to 80 mm Rockwool insulation, refractory cement shell, cool to the touch on the outside\u003c\/li\u003e\n\u003cli\u003eHolds above 350°C for four hours after peak with the door shut; pizza floor temperature of 370 to 450°C for 60 to 90 second bakes\u003c\/li\u003e\n\u003cli\u003eStainless steel chimney spout, 5.5 x 6 inches, with a built in damper; 38 inch extension and rain cap available separately\u003c\/li\u003e\n\u003cli\u003eWhite render dome that can be painted with high heat paint or tiled once cured\u003c\/li\u003e\n\u003cli\u003eBimetallic dial thermometer, 0 to 500°C, mounted in the facade beside the door\u003c\/li\u003e\n\u003cli\u003eIncludes a 10 x 14.5 x 3 inch Portuguese ceramic baking dish, thermometer, and Ultra Fire patch kit\u003c\/li\u003e\n\u003cli\u003eBuilt on a 3.15 inch reinforced concrete slab with four steel lifting loops for hoisting onto your base\u003c\/li\u003e\n\u003cli\u003eWood only, about four to six pounds of hardwood an hour at cooking temperature in a Ventura pizza oven\u003c\/li\u003e\n\u003cli\u003eThree year structural warranty from Authentic Pizza Ovens, with curing and an APO cover required\u003c\/li\u003e\n\u003cli\u003eFree shipping with liftgate delivery, direct from the brand's Texas warehouse; accessories ride free on the same order\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch6\u003eSPECIFICATIONS\u003c\/h6\u003e\n\u003cimg class=\"ven-img\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0695\/7760\/5375\/files\/authentic-pizza-ovens-ventura-dimensions-drawing.webp?v=1789708210\" alt=\"Authentic Pizza Ovens dimension drawing for the tall dome Ventura pizza oven showing base, width, dome height, chimney, and door measurements\" width=\"800\" height=\"800\" loading=\"lazy\"\u003e\n\u003cp class=\"ven-cap\"\u003eAPO's tall dome drawing for the Ventura pizza oven, shared with the Lisboa. It shows the older figures: C is the dome height above the 2.75 inch slab (A), which together match the current 31 inch overall height in the table below. Interior and door figures on the drawing predate the current 31 x 31 floor and 15.5 x 12 door. Every oven is handmade, so expect small variations.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eBy finish\u003c\/strong\u003e\u003c\/p\u003e\n\u003ctable class=\"cart-specs ven-specs\"\u003e\n\u003ctr\u003e\n\u003cth\u003eFinish\u003c\/th\u003e\n\u003ctd\u003eSierra\u003c\/td\u003e\n\u003ctd\u003ePreto\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth\u003eFacade\u003c\/th\u003e\n\u003ctd\u003eCast stacked stone, reddish brown Portuguese tone\u003c\/td\u003e\n\u003ctd\u003eCast stacked stone, black and gray blend\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth\u003eDome\u003c\/th\u003e\n\u003ctd\u003eWhite render, paintable or tileable\u003c\/td\u003e\n\u003ctd\u003eWhite render, paintable or tileable\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth\u003eDoor and chimney\u003c\/th\u003e\n\u003ctd\u003eBlack cast aluminum door, stainless chimney spout\u003c\/td\u003e\n\u003ctd\u003eBlack cast aluminum door, stainless chimney spout\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth\u003eApprox. weight\u003c\/th\u003e\n\u003ctd\u003e1,300 lb\u003c\/td\u003e\n\u003ctd\u003e1,300 lb\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth\u003eCover\u003c\/th\u003e\n\u003ctd\u003eAPO cover, Standard fit\u003c\/td\u003e\n\u003ctd\u003eAPO cover, Standard fit\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth\u003eRotisserie spit\u003c\/th\u003e\n\u003ctd\u003eFits\u003c\/td\u003e\n\u003ctd\u003eFits\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/table\u003e\n\u003cp\u003e\u003cstrong\u003eShared specifications\u003c\/strong\u003e\u003c\/p\u003e\n\u003ctable class=\"cart-specs ven-specs\"\u003e\n\u003ctr\u003e\n\u003cth\u003eBrand and model\u003c\/th\u003e\n\u003ctd\u003eAuthentic Pizza Ovens Ventura Premium pizza oven, Sierra or Preto\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth\u003eFuel\u003c\/th\u003e\n\u003ctd\u003eWood only, hardwood recommended\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth\u003eOutside dimensions\u003c\/th\u003e\n\u003ctd\u003e39 in W x 31 in H x 39 in D\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth\u003eInside dimensions\u003c\/th\u003e\n\u003ctd\u003e31 in W x 19 in H x 31 in D\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth\u003eDoor opening\u003c\/th\u003e\n\u003ctd\u003e15.5 in W x 12 in H, Dutch door, opens left and right\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth\u003eChimney spout\u003c\/th\u003e\n\u003ctd\u003e5.5 in W x 6 in H with damper; 38 in extension and cap sold separately\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth\u003eCapacity\u003c\/th\u003e\n\u003ctd\u003eTwo 12 inch pizzas at a time, about 30 pizzas an hour\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth\u003eCooking temperature\u003c\/th\u003e\n\u003ctd\u003ePizza 370 to 450°C (700 to 850°F); maximum 500°C (932°F)\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth\u003eHeat retention\u003c\/th\u003e\n\u003ctd\u003eAbove 350°C for about four hours after peak, door closed\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth\u003eDome interior\u003c\/th\u003e\n\u003ctd\u003eFire brick, 40 percent alumina, service temperature above 1,200°C; refractory mortar rated above 1,500°C\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth\u003eInsulation\u003c\/th\u003e\n\u003ctd\u003eRockwool fiber matting, 50 to 80 mm, 80 to 120 kg\/m3, retained with 18 to 20 gauge steel mesh\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 thick\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth\u003eWall thickness\u003c\/th\u003e\n\u003ctd\u003eFire brick 50 to 60 mm; Rockwool 50 to 80 mm; cement 30 to 50 mm\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth\u003eDoor and chimney material\u003c\/th\u003e\n\u003ctd\u003eCast aluminum alloy AlSi10Mg, tensile strength above 230 MPa, corrosion resistant; stainless steel chimney\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth\u003eViewing window\u003c\/th\u003e\n\u003ctd\u003eTempered borosilicate glass, 5 to 6 mm, thermal shock resistant\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth\u003eThermometer\u003c\/th\u003e\n\u003ctd\u003eBimetallic dial, stainless probe, 0 to 500°C\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth\u003eTolerances\u003c\/th\u003e\n\u003ctd\u003e±5 mm on the dome, ±2 mm on the door and frame; 1 to 1.5 percent thermal expansion at 800°C, expansion joints included\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth\u003eBase\u003c\/th\u003e\n\u003ctd\u003e3.15 in reinforced concrete slab with four steel lifting loops; requires a masonry or concrete base with a 39 x 39 in solid top\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth\u003eWood consumption\u003c\/th\u003e\n\u003ctd\u003eAbout 4 to 6 lb of hardwood an hour at temperature\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth\u003eIncluded\u003c\/th\u003e\n\u003ctd\u003eCast aluminum Dutch door with window, stainless chimney spout with damper, 10 x 14.5 x 3 in ceramic baking dish, thermometer, Ultra Fire patch kit\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth\u003eCrating\u003c\/th\u003e\n\u003ctd\u003eTreated wood crate, shrink wrapped, accessories packed separately; freight delivery, curbside with liftgate\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth\u003eWarranty\u003c\/th\u003e\n\u003ctd\u003e3 years structural, materials, and craftsmanship, subject to curing and cover requirements\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth\u003eNot for\u003c\/th\u003e\n\u003ctd\u003eTrailers, food trucks, or any mobile use; gas conversion\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/table\u003e\n\u003ch6\u003eVIDEO\u003c\/h6\u003e\n\u003cp\u003eThree owner videos of the Ventura pizza oven at work. The first is a chorizo and sausage bread bowl on stored heat, the second is wagyu on the rotisserie spit, and the third is steak seared on cast iron in front of a live fire.\u003c\/p\u003e\n\u003cdiv class=\"ven-video\"\u003e\u003ciframe src=\"https:\/\/www.youtube.com\/embed\/Hge81LffHCM\" title=\"Wood fired cooking in the Authentic Pizza Ovens Ventura\" loading=\"lazy\" allow=\"accelerometer; autoplay; clipboard-write; encrypted-media; gyroscope; picture-in-picture; web-share\" allowfullscreen\u003e\u003c\/iframe\u003e\u003c\/div\u003e\n\u003cdiv class=\"ven-video\"\u003e\u003ciframe src=\"https:\/\/www.youtube.com\/embed\/hTF0w6gIfN8\" title=\"Authentic Pizza Ovens Ventura rotisserie\" loading=\"lazy\" allow=\"accelerometer; autoplay; clipboard-write; encrypted-media; gyroscope; picture-in-picture; web-share\" allowfullscreen\u003e\u003c\/iframe\u003e\u003c\/div\u003e\n\u003cdiv class=\"ven-video\"\u003e\u003ciframe src=\"https:\/\/www.youtube.com\/embed\/V52Cf2NwtGk\" title=\"Cooking steak in a wood fired Ventura oven\" loading=\"lazy\" allow=\"accelerometer; autoplay; clipboard-write; encrypted-media; gyroscope; picture-in-picture; web-share\" allowfullscreen\u003e\u003c\/iframe\u003e\u003c\/div\u003e\n\u003ch6\u003eINSTALLATION GUIDE \u0026amp; USER MANUAL\u003c\/h6\u003e\n\u003cp\u003e\u003cstrong\u003eSite and base.\u003c\/strong\u003e 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 1,300 pounds 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.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eSetting the oven.\u003c\/strong\u003e The Ventura 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, and mount the thermometer in its hole beside the door.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eCuring.\u003c\/strong\u003e 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 as moisture leaves. After day five, build a full fire and the oven is ready to cook.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eEvery fire.\u003c\/strong\u003e Build the fire in the center, let it grow until the dome soot burns off white, then push 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. Keep the Dutch door closed for roasts and bread, open one half for airflow when you want the fire to draw. Sweep ash out with the door open once the oven is cold.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eAfter cooking.\u003c\/strong\u003e Let the oven cool fully before covering. Cover it whenever it is not in use, in every season. Touch up render 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.\u003c\/p\u003e\n\u003cp\u003eA 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.\u003c\/p\u003e\n\u003ch6\u003eWARRANTY INFORMATION\u003c\/h6\u003e\n\u003cp\u003e\u003cstrong\u003eTerm.\u003c\/strong\u003e Authentic Pizza Ovens warrants the Ventura pizza oven for three years against structural defects in materials and craftsmanship, from the date of delivery, to the original purchaser.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eConditions.\u003c\/strong\u003e 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.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eExclusions.\u003c\/strong\u003e Hairline and superficial cracking of the outer render and cement shell 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 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.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eClaims.\u003c\/strong\u003e 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.\u003c\/p\u003e\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;\"\u003eYour Questions Answered Before You Buy\u003c\/h3\u003e\n\u003cp\u003eThese are the questions we get most often about the Ventura 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.\u003c\/p\u003e\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\u003cdetails style=\"border-bottom: 1px solid #eee; padding: 5px 0;\"\u003e\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 the Ventura pizza oven the same as 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\u003cdiv style=\"padding: 20px; background: white; line-height: 1.6; color: #333;\"\u003eYes, underneath the stone it is the same oven. The Ventura uses the Lisboa's tall dome, floor, Dutch door, insulation, base slab, and rotisserie capability, and the two weigh the same. The difference is the front: the Ventura has a cast stacked stone facade in Sierra or Preto around the mouth, where the Lisboa Premium has a terracotta arch on a white render dome.\u003c\/div\u003e\u003c\/details\u003e\n\u003cdetails style=\"border-bottom: 1px solid #eee; padding: 5px 0;\"\u003e\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🍕 Does the Ventura take a 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\u003cdiv style=\"padding: 20px; background: white; line-height: 1.6; color: #333;\"\u003eYes. The Ventura pizza oven is a rotisserie pizza oven because its 12 inch tall Dutch door has a port for the spit rod. The traditional spit seats in a cap at the back of the dome, passes out through the door, and turns by a wooden handle outside while the door stays closed. The Buena Ventura, with its drop down door, cannot take the spit, which is the main difference between the two.\u003c\/div\u003e\u003c\/details\u003e\n\u003cdetails style=\"border-bottom: 1px solid #eee; padding: 5px 0;\"\u003e\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 Ventura and the Buena Ventura?\u003c\/span\u003e \u003cspan class=\"pin-arrow\" style=\"font-size: 20px; transition: transform 0.3s ease;\"\u003e▼\u003c\/span\u003e\u003c\/summary\u003e\u003cdiv style=\"padding: 20px; background: white; line-height: 1.6; color: #333;\"\u003eThe dome. The Ventura pizza oven is the tall Lisboa dome, 31 inches high with a 15.5 by 12 inch Dutch door and rotisserie capability. The Buena Ventura is the low Pizzaioli dome, 26 inches high with a 19.7 inch wide drop down door and no spit port, built to push heat to the floor for pizza. Both wear the same Sierra or Preto stacked stone facade, so choose by how you cook, not by looks.\u003c\/div\u003e\u003c\/details\u003e\n\u003cdetails style=\"border-bottom: 1px solid #eee; padding: 5px 0;\"\u003e\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 Ventura pizza oven?\u003c\/span\u003e \u003cspan class=\"pin-arrow\" style=\"font-size: 20px; transition: transform 0.3s ease;\"\u003e▼\u003c\/span\u003e\u003c\/summary\u003e\u003cdiv style=\"padding: 20px; background: white; line-height: 1.6; color: #333;\"\u003eThe Authentic Pizza Ovens cover in its Standard fit, for both Sierra and Preto. The stone facade is a band around the mouth of the oven and the dome behind it is plain white render, so the Ventura takes the same cover as the Lisboa Premium, not the XL cover made for fully clad stone and brick domes. A cover is a warranty condition, so order it with the oven and it ships free on the same delivery.\u003c\/div\u003e\u003c\/details\u003e\n\u003cdetails style=\"border-bottom: 1px solid #eee; padding: 5px 0;\"\u003e\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 Ventura cook, and how hot does it get?\u003c\/span\u003e \u003cspan class=\"pin-arrow\" style=\"font-size: 20px; transition: transform 0.3s ease;\"\u003e▼\u003c\/span\u003e\u003c\/summary\u003e\u003cdiv style=\"padding: 20px; background: white; line-height: 1.6; color: #333;\"\u003eTwo 12 inch pizzas at a time on the 31 by 31 inch floor, about 60 to 90 seconds each at a floor temperature of 370 to 450°C, which works out to roughly 30 pizzas an hour with a steady hand. The dome reaches cooking heat in under an hour on dry hardwood, holds above 350°C for about four hours after peak with the door shut, and should never be taken past 500°C on the dial.\u003c\/div\u003e\u003c\/details\u003e\n\u003cdetails style=\"border-bottom: 1px solid #eee; padding: 5px 0;\"\u003e\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 on the Ventura?\u003c\/span\u003e \u003cspan class=\"pin-arrow\" style=\"font-size: 20px; transition: transform 0.3s ease;\"\u003e▼\u003c\/span\u003e\u003c\/summary\u003e\u003cdiv style=\"padding: 20px; background: white; line-height: 1.6; color: #333;\"\u003eYes. The dome behind the stone facade is APO's standard white render, and it takes high heat paint or thin set tile with a high temperature adhesive. Cure the oven first, use it for a few weeks so the initial hairline cracks appear and get patched with the Ultra Fire kit, then finish it. The cast stone facade itself stays as it comes; most owners leave the dome white for the contrast.\u003c\/div\u003e\u003c\/details\u003e\n\u003cdetails style=\"border-bottom: 1px solid #eee; padding: 5px 0;\"\u003e\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 is the Ventura delivered and how do I get it onto the base?\u003c\/span\u003e \u003cspan class=\"pin-arrow\" style=\"font-size: 20px; transition: transform 0.3s ease;\"\u003e▼\u003c\/span\u003e\u003c\/summary\u003e\u003cdiv style=\"padding: 20px; background: white; line-height: 1.6; color: #333;\"\u003eIt ships free by freight carrier in a wood crate on a pallet, curbside with liftgate, direct from the brand's Texas warehouse. The Ventura pizza oven weighs about 1,300 pounds, so getting it onto a masonry base takes an engine hoist, telehandler, or small crane with straps through the four lifting loops in its slab. Arrange the lift before delivery day and inspect the crate before signing.\u003c\/div\u003e\u003c\/details\u003e\n\u003cdetails style=\"border-bottom: 1px solid #eee; padding: 5px 0;\"\u003e\u003csummary style=\"padding: 18px 20px; cursor: pointer; background: #f8f9fa; font-weight: 600; font-size: 16px; color: #2c3e50; display: flex; justify-content: space-between; align-items: center; transition: all 0.3s ease;\"\u003e\u003cspan\u003e🍕 Will my Ventura brick pizza oven crack, and is that covered?\u003c\/span\u003e \u003cspan class=\"pin-arrow\" style=\"font-size: 20px; transition: transform 0.3s ease;\"\u003e▼\u003c\/span\u003e\u003c\/summary\u003e\u003cdiv style=\"padding: 20px; background: white; line-height: 1.6; color: #333;\"\u003eIt will develop hairline cracks in the outer render in its first season, and APO states plainly that this is normal on every handmade brick oven and not a defect or a warranty claim. The cracks are cosmetic, in the shell rather than the fire brick chamber, and the Ultra Fire kit patches them in minutes. The three year warranty covers the Ventura pizza oven itself if it was cured and kept covered.\u003c\/div\u003e\u003c\/details\u003e\n\u003c\/div\u003e","brand":"Authentic Pizza Ovens","offers":[{"title":"Preto","offer_id":49240303042815,"sku":"VEENTBPREM","price":2795.0,"currency_code":"USD","in_stock":true},{"title":"Sierra","offer_id":49240303075583,"sku":"VENTRPREM","price":2795.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0695\/7760\/5375\/files\/authentic-pizza-ovens-ventura-preto-front.webp?v=1789710536","url":"https:\/\/crustifypizzaovens.com\/products\/authentic-pizza-ovens-ventura-brick-pizza-oven","provider":"Crustify Pizza Ovens","version":"1.0","type":"link"}